Name: Macaroon Cherry Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Macaroon Cherry Pie

1. Dough for single-crust pie -

2. 3 cans (14-1/2 ounces each) pitted tart cherries -

3. 1 cup sugar -

4. 1/3 cup cornstarch -

5. 1/2 teaspoon ground cinnamon -

6. 1/4 teaspoon red food coloring, optional -

7. Topping: -

8. 1 large egg, lightly beaten -

9. 2 tablespoons 2% milk -

10. 1 tablespoon butter, melted -

11. 1/4 teaspoon almond extract -

12. 1/4 cup sugar -

13. 1/8 teaspoon salt -

14. 1 cup sweetened shredded coconut -

15. 1/2 cup sliced almonds -

How to cook deliciously - Macaroon Cherry Pie

1. Stage

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. Stage

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. Stage

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. Stage

Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds.

5. Stage

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.