Menu

Macaroon Cherry Pie

8 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 35 min. + chilling

Makes

8 servings

Updated: Jul. 28, 2023
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. —Lori Daniels, Beverly, West Virginia
Macaroon Cherry Pie
Macaroon Cherry Pie Recipe photo by Taste of Home
Next Recipe

Ingredients

  • Dough for single-crust pie
  • 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 large egg, lightly beaten
  • 2 tablespoons 2% milk
  • 1 tablespoon butter, melted
  • 1/4 teaspoon almond extract
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1/2 cup sliced almonds

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or deep-dish pie plate. Trim to 1/2 in. beyond edge of plate; flute edge. 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 until thickened, about 2 minutes.
  3. Remove from heat; stir in cinnamon and, if desired, food coloring. Gently fold in cherries. Pour into crust. Cover edge loosely with foil. Bake at 400° 20 minutes.
  4. Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds.
  5. Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.
Dough for single-crust pie
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

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