Macaroon Cherry Pie
Pastry for a single crust 9 inch pie
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
1 egg, slightly beaten
2 T. Milk
1 T. Butter (melted)
1/4 tsp. almond extract
1/4 c. sugar
1/8 tsp. salt
1 c. flaked coconut
1/2 c. sliced almonds
Line a 9 inch deep dish pie plate with pastry. trim to 1/2 inch beyond edge of plate, flute edges. Bake 400 F for 6 minutes, set aside
Drain Cherries, reserving 1 c. 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 the heat, stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust, cover edges loosley with foil. Bake at 400 degrees for 20 minutes.
Meanwhile in a large bowl, combine the first 6 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 serving.
I use this in the deep dish 10 inch pie plate, adding one more can of cherries and a little more sugar. It makes a decadent pie.