Macaroon Cherry Pie
This Macaroon Cherry Pie has so much flavor. The pie crust is filled with a delicious cherry filling and topped with shredded coconut and sliced almonds. It's sure to become a family favorite.
Ingredients
- 1 9 inch frozen pie crust (deep dish style)
- 3 cans (14 ½ oz each) pitted tart cherries in water Drain and RESERVE 1 cup of the cherry juice to use in filling.
- 1 cup sugar
- ⅓ cup cornstarch
- ½ tsp cinnamon
- 1/4 tsp red food coloring, optional This is not needed, just gives a darker cherry color in the pie
Topping:
- 1 egg, lightly beaten
- 2 tbsp milk
- 1 tbsp butter, melted
- ¼ tsp almond extract
- 1/4 cup sugar
- 1 cup shredded coconut I used unsweetened, but sweetened is good as well.
- ½ cup sliced almonds
Instructions
- Preheat oven to 400°. While oven is preheating, let pie crust thaw. Pierce the bottom of crust with a fork a few times. Bake pie crust for 6 minutes. Remove from oven and set aside.
- While pie crust is pre-baking, prepare the filling on the stove top. Drain cherries and reserve 1 cup of the liquid. In a medium saucepan, combine sugar and cornstarch; slowly stir in reserved cherry liquid until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. It doesn't take long.
- 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 degrees for 20 minutes. If the edges are browning too fast, cover them with foil.
- While the pie is baking, prepare the topping. In a large bowl, combine topping ingredients and mix well. Remove the foil if you used it. Spoon topping over pie.
- Reduce oven to 350 degrees and bake 15-20 minutes more or until topping is lightly browned. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.