|
|
Yield: 6 servings
| For the pie |
| 1 | | Pie shell, 9 inch; unbaked |
| 21 | oz | Cherry pie filling |
| ½ | teaspoon | Cinnamon |
| 1/8 | teaspoon | Salt (optional) |
| 1 | teaspoon | Lemon juice |
| For the topping |
| 1 | cups | Coconut |
| ½ | cups | Almonds; sliced |
| ¼ | cups | Sugar |
| 1/8 | teaspoon | Salt (optional) |
| ¼ | cups | Milk |
| 1 | tablespoon | Butter; melted |
| ¼ | teaspoon | Almond extract |
| 1 | | Egg; beaten |
|
|
|
|
|
|
