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Macaroon Cherry Pie Recipe

Macaroon Cherry Pie Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 35 min. + chilling YIELD:6-8 servings


  • 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 flaked coconut
  • 1/2 cup sliced almonds


  • 1. 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.
  • 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. 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.

Reviews for Macaroon Cherry Pie

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Reviewed Jul. 10, 2013

"My favorite cherry pie!! Have even made the recipe with no crust and putting the filling in custard cups and doubling the topping and dividing between the cup. Delightful!!"

Reviewed Dec. 24, 2010

"I love the topping on this pie! It was fabulous."

Reviewed Nov. 27, 2010

"I Love this pie and it's so easy!"

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