macaroon cherry pie

Name: Macaroon Cherry Pie
Prep time: 25 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: - pastry for single-crust pie (9 inches); 3 can(s) (14-1/2 ounces each) pitted tart cherries; 1 cup(s) sugar; 1/3 cup(s) cornstarch; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) red food coloring. optional; FOR THE TOPPING; 1 - egg, lightly beaten; 2 tablespoon(s) milk; 1 tablespoon(s) butter; 1/4 teaspoon(s) almond extract; 1/4 cup(s) sugar; 1/8 teaspoon(s) salt; 1 cup(s) flaked coconut; 1/2 cup(s) sliced almonds

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 6 -8

prep time 25 Min

cook time 40 Min

method Bake

Ingredients For macaroon cherry pie

pastry for single-crust pie (9 inches)
3 can

(14-1/2 ounces each) pitted tart cherries
1 c

sugar
1/3 c

cornstarch
1/2 tsp

ground cinnamon
1/4 tsp

red food coloring. optional
FOR THE TOPPING
1

egg, lightly beaten
2 Tbsp

milk
1 Tbsp

butter
1/4 tsp

almond extract
1/4 c

sugar
1/8 tsp

salt
1 c

flaked coconut
1/2 c

sliced almonds

How To Make macaroon cherry pie

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. 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.

2
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. Meanwhile, in a large bowl, combine first six topping ingredients. Stir in coconut and almonds.
3
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.
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