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Macaroon Cherry Pie

Macaroon Cherry Pie
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.
6-8 ServingsPrep: 25 min. Bake: 40 min. + chilling

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, melted
  • 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.
© Taste of Home 2013

2 of 2

Macaroon Cherry Pie (continued)

Directions (continued)

  • 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.
© Taste of Home 2013