Cherry Pie With Lemon and Almonds

This double crust pie is a tasty difference from the usual cherry pie, and one I'm sure everyone will enjoy -

• Ready In: 40 mins
• Serves: 8

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

Directions

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