Macaroon Cherry Pie Recipe

5 6 10
Macaroon Cherry Pie Recipe
Macaroon Cherry Pie Recipe photo by Taste of Home
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Macaroon Cherry Pie Recipe

Read Reviews
5 6 10
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 or margarine, 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 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 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

Nutritional Facts

1 piece: 434 calories, 16g fat (8g saturated fat), 36mg cholesterol, 199mg sodium, 70g carbohydrate (48g sugars, 3g fiber), 5g protein.

  • 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 or margarine, melted
  • 1/4 teaspoon almond extract
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1 cup flaked coconut
  • 1/2 cup sliced almonds
  1. 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 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 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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Reviews forMacaroon Cherry Pie

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MY REVIEW
Mary Ann User ID: 9230775 270314
Reviewed Aug. 3, 2017

"a HUGE hit! I used fresh sour cherries and then added 1 cup of 100% (organic) tart cherry juice for the juice required. Skipped the food coloring. Really easy to make and REALLY delicious!"

MY REVIEW
lvarner User ID: 35803 264195
Reviewed Apr. 1, 2017

"I love the topping on this pie! The almond extract is a wonderful flavor addition to a cherry pie, and I love the use of coconut too. The sliced amonds add a nice crunch. This pie is wonderful!"

MY REVIEW
lauriewiltsern User ID: 2527379 252089
Reviewed Aug. 1, 2016

"This is my go to recipe for cherry pie and it's a family favorite! Each summer we drive over two hours to Traverse City, Michigan, to pick tart and sweet cherries. This year my children and I picked 70 lbs! I freeze bags where I have measured out enough for two pies one for our family and one to share."

MY REVIEW
sjtvice User ID: 2978808 203693
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!!"

MY REVIEW
manuahs User ID: 2475434 27302
Reviewed Dec. 24, 2010

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

MY REVIEW
Zinderella58 User ID: 4319199 28146
Reviewed Nov. 27, 2010

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

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