Macaroon Cherry Pie

“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

Macaroon Cherry Pie
Macaroon Cherry Pie
Macaroon Cherry Pie
Servings Prep Time Cook Time
8servings 25minutes 35minutes + chilling
Servings Prep Time
8servings 25minutes
Cook Time
35minutes + chilling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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 with crust. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside.
  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, 2 minutes.
  3. Remove from heat; stir in cinnamon and food colouring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° 20 minutes.
  4. Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds.
  5. Remove foil from pie; spoon topping over pie. Reduce oven 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.
Recipe Notes

Editor's Note
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.

Nutrition Facts
1 piece: 434 calories, 16g fat (8g saturated fat), 36mg cholesterol, 199mg sodium, 70g carbohydrate (48g sugars, 3g fibre), 5g protein.