Macaroon Cherry Pie
Source of Recipe
by Marsha
List of Ingredients
Pastry for single crust pie (9 inches)
3 cans (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 Tbls milk
1 Tbls butter, melted
1/4 tsp almond extract
1/4 c sugar
1/8 tsp salt
1 c flaked coconut
1/2 c sliced almondsRecipe
Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 inch beyond edge of plate; flute edges.
Bake at 400 for 6 minutes; set aside.
Drain cherries, reserving 1 cup juice. Set cherries aside.
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 the heat; stir in cinnamon and food coloring if desired. Gently fold in cherries.
Pour into crust. Cover edges loosely with foil. Bake at 400 for 20 minutes.
Meanwhile, in a bowl, combine the first six topping ingredients. Stir in coconut and almonds.
Remove foil from pie; spoon topping over pie. Bake at 350 for 20 minutes or until topping is lightly browned.
Cool on a wire rack for 1 hour.
Chill for 4 hours or overnight before cutting.
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