- 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 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
- 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.
Reviews forMacaroon Cherry Pie
"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!"
"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 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!!"
"I love the topping on this pie! It was fabulous."