Macaroon Cherry Pie

By Mimimidge

My Favorite Pie

Ingredients

• 3 cans pitted tart cherries
• 1 cup sugar
• 1/3 cup cornstartch
• 1/2 tsp. cinnamon
• 1/4 tsp. red food coloring
• Topping
• 1 egg lightly beaten
• 2 tbsp. milk
• 1 tbsp. butter
• 1/4 tsp. almond extract
• 1/4 cup sugar
• 1 cup flake coconut
• 1/2 cup sliced almonds

Preparation

Step 1

Line a 9 inch pie plate with crust. Flute edges. Bake at 400 for 6 minutes, set aside. Drain cherries, reserving 1 cup juice. Set cherries aside. In a saucepan combine sugar, cornstartch, stir in cherry juice until blended. Bring to a boil cook and stir for 2 minutes or until thickened.

Remove from heat, stir in cinnamon and red food coloring. Fold in cherries. Cover edges with foil. Bake at 400 for 20 minutes.
In a bowl combine the first five ingredients. Stir in coconut and almonds. Remove foil from the edges. Spoon topping over pie. Bake at 350 for 20 minutes or until topping is lightly browned.

Cool on a rack and then chill for at least 4 hours before serving.