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Macaroon Cherry Pie

Ingredients

  • Pastry for single pie (9 inch)
  • 3 can (14 1/2 oz each) pitted tart cherries
  • 1 C. sugar
  • 1/3 C. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. red food coloring-optional

Topping:

  • 1 egg, lightly beaten
  • 2 T. milk
  • 1 T. butter melted
  • 1/4 tsp. almond extract
  • 1/4 C. sugar
  • 1/8 tsp. salt
  • 1 C. flaked coconut
  • 1/2 C. sliced almonds
  1. Line a 9 inch deep-dish pie plate with pastry. Trim to 1/2 inch beyond edge of plate; flute edges. Bake at 400º for 6 minutes; set aside.
  2. Drain cherries, reserving 1 C. juice. Set cherries aside.
  3. In a 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. Remove from heat, stir in cinnamon and food coloring if desired. Gently fold in cherries and pour into crust.
  4. Cover edges with foil. Bake at 400º for 20 minutes.
  5. Meanwhile, in a bowl, combine the first 6 topping ingredients. Stir in coconut and almonds.
  6. Remove foil from pie; spoon topping over pie. Bake at 350º for 20 minutes or until topping is lightly browned.
  7. Cool on a wire rack for 1 hour. Chill for 4 hours or overnight before cutting.

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