9-inch pastry for single crust pie
3 (14 1/2 oz.) cans pitted tart cherries
1 c. sugar
1/3 c. cornstarch
1/2 tsp. cinnamon
1/4 tsp. red food coloring (optional)

Topping:

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

Preheat oven to 400°F. Line a 9-inch deep-dish pie plate with pastry. Trim to 1/2-inch beyond edge of plate; flute edges.

Bake at 400°F for 6 minutes; set aside. Drain cherries, reserving 1 cup juice. Set cherries aside.

In a saucepan, combine sugar and cornstarch, gradually stirring in cherry juice until well blended. Bring to boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cinnamon and food coloring. Gently fold in cherries. Pour into crust. Cover edge of crust loosely with foil.

Bake at 400°F for 20 minutes.

Meanwhile, combine first 6 topping ingredients in a bowl. Stir in coconut and almonds. Remove foil from pie; spoon topping over pie. Reduce heat to 350°F.

Bake for additional 20 minutes or until topping is lightly browned. Cool on wire rack for 1 hour. Chill for 4 hours or overnight before cutting.