ALMOND MACAROON CHERRY PIE

1 (9 inch) Pie shell, unbaked
FOR THE PIE FILLING:
1 (21 oz) cherry pie filling
1 tsp lemon juice
1/2 tsp cinnamon
1/8 tsp salt (optional)
FOR THE TOPPING:
1 cup coconut
1/2 cup sliced almonds
1/4 cup sugar
1/4 cup milk
1 egg, beaten
1 tbsp butter, melted
1/4 tsp almond extract
1/8 tsp salt (optional)

Preheat oven to 400 degrees F.

Roll out pie pastry and place in 9 inch pie pan.

In large bowl, combine pie filling, lemon juice, cinnamon, and salt; 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 the first 20 minutes of baking. Spread topping evenly over surface, and return pie to oven.

Return pie to oven and bake an additional 15 to 30 minutes, or until crust and topping are golden brown.

Makes 1 (9-inch) pie
Adapted from unknown source