Served as dessert. Vegetarian dish.

FOR THE PIE

1 Pie Shell, 9 inch, unbaked

1/8 teaspoon Salt (optional)

21 ounces Cherry Pie Filling

1 teaspoon Lemon Juice

1/2 teaspoon Cinnamon

FOR THE TOPPING

1 cup Coconut

1/4 cup Milk

1/2 cup Almonds, sliced

1 Tablespoon Butter, melted

1/4 cup Sugar

1/4 teaspoon Almond extract

1/8 teaspoon Salt (optional)

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.

Preparation time: 20 minutes

Cooking time: 1 1/4 hours

Serves: 6

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