- 1
- 25 mins
- 35 mins
Ingredients
- TOPPING:
- Pastry for single-crust pie (9 inches)
- 3 cans (14-1/2 ounces each) pitted tart cherries
- 1 cup sugar
- 1 /3 cup cornstarch
- 1 /2 teaspoon ground cinnamon
- 1 /4 teaspoon red food coloring, optional
- 1 egg, lightly beaten
- 2 tablespoons milk
- 1 tablespoon butter, melted
- 1 /4 teaspoon almond extract
- 1 /4 cup sugar
- 1 /8 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 /2 cup sliced almonds
Preparation
Step 1
Prep: 25 min. Bake: 35 min. + chilling
Preheat oven to 400°. Line a 9-in. deep-dish pie plate or cast iron skillet with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside.
Drain cherries, reserving 1 cup juice. Set cherries aside. In a large 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. Pour into crust. Cover edges loosely with foil. Bake at 400° 20 minutes.
Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake 15-20 minutes or until topping is lightly browned. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.
Nutrition Facts
1 piece: 434 calories, 16g fat (8g saturated fat), 36mg cholesterol, 199mg sodium, 70g carbohydrate (48g sugars, 3g fiber), 5g protein.
Originally published as Macaroon