Macaroon Cherry Pie

Total Time:Prep: 25 min. Bake: 35 min. + chilling

Recipe by Lori Daniels, Beverly, West Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 28, 2023

I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents Day or Valentine's Day, but it's popular with my family in any season. —Lori Daniels, Beverly, West Virginia

Dough for single-crust pie

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
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Macaroon Cherry Pie

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Yield:8 servings
Prep:25 min
Cook:35 min
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Ingredients

  • Dough for single-crust pie
  • 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
  • topping:
    • 1 large egg, lightly beaten
    • 2 tablespoons 2% 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
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Directions

  1. 1
    Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or deep-dish pie plate. Trim to 1/2 in. beyond edge of plate; flute edge. Bake 6 minutes; set aside.
  2. 2
    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 until thickened, about 2 minutes.
  3. 3
    Remove from heat; stir in cinnamon and, if desired, food coloring. Gently fold in cherries. Pour into crust. Cover edge loosely with foil. Bake at 400° for 20 minutes.
  4. 4
    Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds.
  5. 5
    Remove foil from pie; spoon topping over pie. Reduce oven setting to 350°; bake until topping is lightly browned, 15-20 minutes. 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.
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