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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. —Lori Daniels, Beverly, West Virginia
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.
Nutrition Facts
1 piece: 434 calories, 16g fat (8g saturated fat), 36mg cholesterol, 199mg sodium, 70g carbohydrate (48g sugars, 3g fiber), 5g protein.
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