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Cherry Macaroon Pie

DSC_8955 (2)

Prep Time: 25 minutes + chilling

Cook Time: 1 hour

Total Time: 1 hour 25 minutes + chilling

Yield: 6-8 slices

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DSC_8955 (2)

Ingredients

Pie:

Single-crust pie

2 – 14.5 oz. cans pitted tart cherries

2/3 C. granulated sugar

3 ½ T Clabber Girl® Corn Starch

¼ tsp. Spice Islands® Ground Allspice

 

Topping:

  • 1 large egg, room temperature, lightly beaten
  • 2 Tbsp. 2% or whole milk
  • 1 Tbsp. butter, melted
  • 1/4 tsp. Spice Islands® Pure Almond Extract
  • 1/4  C. granulated sugar
  • 1/8 tsp. salt
  • 1 C. sweetened shredded coconut
  • 1/2 C. sliced almonds

Directions

  1. Preheat oven to 400°F
  2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges and follow par-bake instructions from pie dough recipe.
  3. Drain cherries, reserving 2/3 C. juice. Set cherries aside. In a large saucepan, combine sugar and corn starch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes.
  4. Remove from heat; stir in allspice. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400°F for 20 minutes.
  5. Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds.
  6. Remove foil from pie; spoon topping over pie. Reduce oven to 350°F ; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.

Cherry Macaroon Pie

DSC_8955 (2)

Prep Time: 25 minutes + chilling

Cook Time: 1 hour

Total Time: 1 hour 25 minutes + chilling

Yield: 6-8 slices

Ingredients

Pie:

Single-crust pie

2 – 14.5 oz. cans pitted tart cherries

2/3 C. granulated sugar

3 ½ T Clabber Girl® Corn Starch

¼ tsp. Spice Islands® Ground Allspice

 

Topping:

  • 1 large egg, room temperature, lightly beaten
  • 2 Tbsp. 2% or whole milk
  • 1 Tbsp. butter, melted
  • 1/4 tsp. Spice Islands® Pure Almond Extract
  • 1/4  C. granulated sugar
  • 1/8 tsp. salt
  • 1 C. sweetened shredded coconut
  • 1/2 C. sliced almonds

Directions

  1. Preheat oven to 400°F
  2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges and follow par-bake instructions from pie dough recipe.
  3. Drain cherries, reserving 2/3 C. juice. Set cherries aside. In a large saucepan, combine sugar and corn starch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes.
  4. Remove from heat; stir in allspice. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400°F for 20 minutes.
  5. Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds.
  6. Remove foil from pie; spoon topping over pie. Reduce oven to 350°F ; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.

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