Categories: Pies 
      Yield: 6 servings 
  
--------------------------------FOR THE PIE-------------------------------- 
      1    Pie shell, 9 inch, unbaked 
     21 oz Cherry pie filling 
    1/2 ts Cinnamon 
    1/8 ts Salt (optional) 
      1 ts Lemon juice 
 
------------------------------FOR THE TOPPING------------------------------ 
      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 
  
  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.