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Ingredients
- 1 pie shell, 9 inch, unbaked
- 21 oz cherry pie filling
- ½ teaspoon cinnamon
- ⅛ teaspoon salt (optional)
- 1 teaspoon lemon juice
- 1 cup coconut
- ½ cup almonds, sliced
- ¼ cup sugar
- ⅛ teaspoon salt (optional)
- ¼ cup milk
- 1 tablespoon butter, melted
- ¼ teaspoon almond extract
- 1 egg, beaten
Directions
- Preheat oven to 400 F.
- Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice.
- Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes.
- Meanwhile, combine all topping ingredients in medium bowl and mix until blended.
- Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven.
- Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 89 | 27% |
| Total Fat 10.33g | 13% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 71mg | 3% |
| Potassium 267mg | 8% |
| Total Carbs 57.93g | 15% |
| Dietary Fiber 2.6g | 9% |
| Sugars 14.28g | 10% |
| Protein 3.8g | 6% |
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