15 oz. pkg. Pillsbury all ready pie crusts
1 tsp. flour

FILLING:

21 oz. can cherry fruit pie filling
1/4 to 1/2 tsp. cinnamon
1/8 tsp. salt, if desired
1 tsp. lemon juice

TOPPING:

1 c. coconut
1/2 c. sliced almonds
1/4 c. sugar
1/8 tsp. salt, if desired
1/4 c. milk
1 tbsp. butter, melted
1/4 tsp. almond extract
1 egg, beaten

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan. (Refrigerate remaining crust for later use).

Preheat oven to 400°F.

In large bowl, combine pie filling, cinnamon, salt and lemon juice; mix lightly. Spoon into pie crust-lined pan.

Bake at 400°F for 20 minutes; remove from oven.

Meanwhile, in medium bowl combine all topping ingredients; spread evenly over partially baked pie.

Bake at 400°F for an additional 15 to 30 minutes or until crust and topping are golden brown. Store any remaining pie in refrigerator.

8 servings.