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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: 35 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

  • 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.

2 of 2

Macaroon Cherry Pie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 piece equals 434 calories, 16 g fat (8 g saturated fat), 36 mg cholesterol, 199 mg sodium, 70 g carbohydrate, 3 g fiber, 5 g protein.