Go Back
slice of Family Favorite Macaroon Cherry Pie
Print Recipe
4.60 from 5 votes

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.


  • 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
  • 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


  • 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


  • 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.