Title: Almond macaroon cherry pie
 Categories: Pies
      Yield: 6 Servings
 
------------------------FOR THE PIE-----------------------------
      1    Pie shell, 9 inch, unbaked
     21 oz Cherry pie filling
    1/2 ts Cinnamon
    1/8 ts Salt (optional)
      1 ts Lemon juice

----------------------FOR THE TOPPING---------------------------
      1 c  Coconut
    1/2 c  Almonds, sliced
    1/4 c  Sugar
    1/8 ts Salt (optional)
    1/4 c  Milk
      1 tb Butter, melted
    1/4 ts Almond extract
      1    Egg, beaten
 
  Preheat oven to 400F. 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.