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Macaroon Cherry Pie Recipe

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I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents' Day or Valentine's Day, but it's popular with my family in any season.

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Macaroon Cherry Pie Recipe

Prep: 25 min. Bake: 40 min.

Yield: 6-8 Servings

25 40 65

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
TOPPING:
1 egg, lightly beaten
2 tablespoons milk
1 tablespoon butter
1/4 teaspoon almond extract
1/4 cup sugar
1/8 teaspoon salt
1 cup flaked coconut
1/2 cup sliced almonds

Directions

Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2-in. beyond edge of plate; flute edges. Bake at 400° for 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 the heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° for 20 minutes.
Meanwhile, in a large bowl, combine the first six topping ingredients. Stir in coconut and almonds.
Remove foil from pie; spoon topping over pie. Bake at 350° for 20 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour.
Chill for 4 hours or overnight before cutting. Yield: 6-8 servings.

Originally published as Macaroon Cherry Pie in Country Woman July/August 2000, p29

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