Name: Almond Macaroon Cherry Pie
Ingredients: 1 Pie shell, 9 inch, unbaked; 21 oz Cherry pie filling; 1/2 ts Cinnamon; 1/8 ts Salt (optional); 1 ts Lemon juice; 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

Now, do not begin telling me that that is metaphorical fire: who cares for that? If a man were to threaten to give me a metaphorical blow on the head, I should care very little about it; he would be welcome to give me as many as he pleased. And what say the wicked? “We do not care about metaphorical fires.” But they are real, sir – yes, as real as yourself. There is a real fire in hell, as truly as you have now a real body.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Pies	6	Servings

INGREDIENTS

1		Pie shell, 9 inch, unbaked
21	oz	Cherry pie filling
1/2	ts	Cinnamon
1/8	ts	Salt (optional)
1	ts	Lemon juice
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

INSTRUCTIONS

FOR THE PIE
FOR THE TOPPING
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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