Cherry Pie With Lemon And Almonds - cooking recipe

Ingredients

1 double crust pie crust
FILLING
1/4 cup sliced almonds, toasted
1 tablespoon lemon rind, grated
1 (540 ml) can cherry pie filling
2 teaspoons lemon juice
1/4 teaspoon almond extract

Preparation

Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
FILLING:
Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.