1 (9-inch) unbaked pie crust [RECIPE]
1 (21-ounce) can cherry pie filling
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt - divided use
1 cup sweetened flake coconut
1/2 cup sliced almonds, toasted
1/4 cup granulated sugar
1/4 cup milk
1 large egg, lightly beaten
1 tablespoon butter, melted
1/4 teaspoon almond extract
Preheat oven to 375°F (190°C).
Prepare the filling. In a large bowl, combine cherry pie filling, lemon juice, cinnamon and 1/8 teaspoon salt; gently mix until thoroughly combined. Transfer mixture into pie crust and bake for 20 minutes.
To make the topping, combine coconut, almonds, sugar, milk, egg, butter, almond extract and remaining 1/8 teaspoon salt in a medium bowl. When pie has finished baking, sprinkle and spread topping evenly over pie. Return to oven and bake for another 10 to 15 minutes, or until crust and topping are golden brown. Allow to cool before slicing. Serve with a scoop of ice cream or dollop of whipped cream if desired.