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Almond Macaroon-Cherry Pie

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  • Prep 20 min
  • Total 60 min
  • Servings 8
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Try this almond and cherry pie recipe made with Pillsbury* Refrigerated Pie Crusts.
Created Sep 24, 2010
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Ingredients

  • Crust
  • 1/2 pkg Pillsbury* Refrigerated Pie Crust, softened as directed on box (1 crust)
  • Filling
  • 1 can (540 mL) cherry pie filling
  • 1/4 to 1/2 tsp (1 to 2 mL) ground cinnamon
  • Dash salt, if desired
  • 1 tsp (5 mL) lemon juice
  • Topping
  • 1 cup (250 mL) coconut
  • 1/2 cup (125 mL) sliced almonds
  • 1/4 cup (50 mL) granulated sugar
  • Dash salt, if desired
  • 1/4 cup (50 mL) milk
  • 1 tbsp (15 mL) butter or margarine, melted
  • 1/4 tsp (1 mL) almond extract
  • 1 egg, beaten

Steps

  •  
    1
    Heat oven to 400ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  •  
    2
    In large bowl, mix all filling ingredients; spoon into crust-lined pie plate. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; bake pie 20 minutes.
  •  
    3
    Meanwhile, in medium bowl, mix all topping ingredients.
  •  
    4
    Spread topping evenly over pie. Bake pie 15 to 30 minutes longer or until crust and topping are golden brown, removing foil during last 10 to 15 minutes of baking.

Expert Tips

  • Tip 1

Nutrition Information

No nutrition information available for this recipe
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