Macaroon Cherry Pie
Pastry for a single-crust pie (9 inches)
2 cans (14 ½ ounces each) pitted tart cherries
1 cup sugar
1/3 cup cornstarch
½ teaspoon ground cinnamon
¼ teaspoon red food coloring, optional
Topping
1 egg, lightly beaten
2 tablespoons milk
1 tablespoon butter, melted
¼ teaspoon almond extract
¼ cup sugar
1/8 teaspoon salt
1 cup flaked coconut
½ cup sliced almonds
1. Line a 9-inch deep-dish pie plate with the pastry for the crust.
2. Trim to ½ inch beyond the edge of the plate; flute the edges.
3. Bake at 400˚F for 6 minutes; set aside.
4. Drain the cherries, reserving 1 cup of juice; set the cherries aside.
5. In a saucepan, combine the sugar and cornstarch; gradually stir in the cherry juice until blended.
6. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
7. Remove from the heat; stir in the cinnamon and the food coloring, if desired.
8. Gently fold the cherries into the syrup mixture.
9. Pour into the crust.
10. Cover the edges loosely with foil.
11. Bake at 400˚F for 20 minutes.
12. Meanwhile, in a bowl, combine the first 6 topping ingredients.
13. Stir in the coconut and the almonds.
14. Remove the foil from the pie; spoon the topping over the pie.
15. Bake at 350˚F for 20 minutes or until the topping is lightly browned.
16. Cool on a wire rack for 1 hour.
17. Chill for 4 hours or overnight before cutting.
Delicious!
Zayda posted on Jun 04, 2008
| views: 215
Comments
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hinana said on Jun 04, 2008....
oooh that sounds yummy..ive never had cherry pie though..ive hadd strawberyy and apple pie.strawberry is my favourite though =)maybe ill try to make this sometime after schools over..ill let you know how it turns out ^_^ -
soaringraven said on Jun 04, 2008....
I'll be right over. Shall I provide the wine?
soaring
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pickersplock said on Jun 04, 2008....
That's so weird, I was thinking about making a pie! LOLCherry too!Is it really sweet with the macaroon topping?I don't like pies that are too sweet, but this one does sound good! -
MissMimi said on Jun 04, 2008....
Et tu, Zayda?
Cherry pie is my nemesis.
;)
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Zayda said on Jun 04, 2008....
Pickers: As long as you use tart cherries and not sweet cherries it's not all that sweet. You can also use unsweetened flaked coconut which will cut down on the sweetness.
Mimi: The funny thing is, I don't like regular cherry pie all that much, but I love this one.
Soaring: Sure, bring the wine.
Hinana: What I like about this recipe is that it's relatively easy to make, especially if you take the shortcut of using a pre-made refrigerated pie crust pastry. (Not a preformed one that you buy frozen but the refrigerated one like the Pillsbury refrigerated ones.) -
Me-Myself&I said on Jun 04, 2008....
Lordy that sounds wonderful! i'll be copying this one down. Thank you! *smile* ~see ya -
CreativeWoman said on Jun 04, 2008....
That sounds really good, Zayda. I'll have just a bite. :-)
CW
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Zayda said on Jun 04, 2008....
CW: Just a bite for you then. I really need to get the recipe from my mom that is made from no-sugar jello with a pretzel crust. It's amazingly low in carbs.
MM&I: I hope you enjoy it if you make it.
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