Almond Macaroon Cherry Pie Filling 1 (16 ounce) can pie cherries 1/2 teaspoon cinnamon 1/8 teaspoon salt 1 tablespoon lemon juice 3/4 cup granulated sugar 2 tablespoons quick cooking tapioca Topping 1 cup coconut 1/4 cup granulated sugar 1/2 cup sliced almonds 1/8 teaspoon salt 1/4 cup milk 1 tablespoon margarine 1 egg, beaten 1/4 teaspoon almond extract Preheat oven to 400 degrees F. Line 9-inch pie pan with crust. Combine filling ingredients and spoon into lined pie pan. Bake for 20 minutes. Remove from oven. Meanwhile, combine topping ingredients and spread evenly over partially-baked pie. Bake for an additional 15 to 30 minutes or until topping is golden brown. Cover edges with foil during last 5 to 10 minutes of baking if necessary to prevent overbrowning of crust.