Directions:
- Preheat oven to 400°. Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside.
- Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
- Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° 20 minutes.
- Meanwhile, in a large bowl, combine first six topping ingredients. Stir in coconut and almonds.
- Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake 15-20 minutes or until topping is lightly browned. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.52 Kcal (1840 kJ) | ||
| Calories from fat | 208.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.19g | 36% | |
|---|---|---|---|
| Cholesterol | 32.47mg | 11% | |
| Sodium | 226.06mg | 9% | |
| Potassium | 174.49mg | 4% | |
| Total Carbs | 54.32g | 18% | |
| Sugars | 26.5g | 106% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 6.14g | 12% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.9mg | 11% | |
| Calcium | 48.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 368.97 Kcal (1545 kJ) | ||
| Calories from fat | 175.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.46g | 36% | |
|---|---|---|---|
| Cholesterol | 27.26mg | 11% | |
| Sodium | 189.78mg | 9% | |
| Potassium | 146.48mg | 4% | |
| Total Carbs | 45.6g | 18% | |
| Sugars | 22.24g | 106% | |
| Dietary Fiber | 2.64g | 13% | |
| Protein | 5.16g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.6mg | 11% | |
| Calcium | 40.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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