Macaroon Cherry Pie

Name: Macaroon Cherry Pie
Ingredients: Pastry for single-crust pie (9 inches); 3 cans (14-1/2 ounces each) pitted tart cherries; 1 cup sugar; 1/3 cup cornstarch; 1/2 teaspoon ground cinnamon; 1/4 teaspoon red food coloring, optional; 1 egg, lightly beaten; 2 tablespoons milk; 1 tablespoon butter, melted; 1/4 teaspoon almond extract; 1/4 cup sugar; 1/8 teaspoon salt; 1 cup sweetened shredded coconut; 1/2 cup sliced almonds

14 ingredients

5 steps

Ingredients

Pastry for single-crust pie (9 inches)
3 cans (14-1/2 ounces each) pitted tart cherries
1 cup sugar
1/3 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon red food coloring, optional
1 egg, lightly beaten
2 tablespoons milk
1 tablespoon butter, melted
1/4 teaspoon almond extract
1/4 cup sugar
1/8 teaspoon salt
1 cup sweetened shredded coconut
1/2 cup sliced almonds

Directions

1

Preheat oven to 400°. Line a 9-in. deep-dish pie plate or cast iron skillet with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside.
2

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.
3

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.
4

Meanwhile, in a large bowl, combine first six topping ingredients. Stir in coconut and almonds.
5

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.