1 (9") pie crust, unbaked
1 (21 oz.) can cherry pie filling
1 egg
2/3 c. evaporated milk
1/2 c. sugar
1/4 c. flour
1/4 tsp. salt
1/2 tsp. vanilla
1 tsp. almond extract
1 1/4 c. shredded coconut

Preheat oven to 375 degrees. Pour pie filling into the unbaked pie shell. Beat together egg and evaporated milk. Add sugar, flour, salt, almond extract and vanilla. Beat until smooth. Stir in coconut. Pour over pie filling. Bake at 375 degrees for 40 to 45 minutes or until puffed and light brown. Cool before serving.