Subj : 5/30 Nat Macaroon Day - 4
To   : All
From : Dave Drum
Date : Sat May 31 2025 01:51:44

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Macaroon Cherry Pie
Categories: Pies, Pastry, Fruits, Nuts
     Yield: 8 Servings

          Dough for single-crust pie
43 1/2 oz (3 cans) pitted tart
          - cherries
     1 c  Sugar
   1/3 c  Cornstarch
   1/2 ts Ground cinnamon
   1/4 ts Red food coloring, optional

MMMMM--------------------------TOPPING-------------------------------
     1 lg Egg; lightly beaten
     2 tb Milk
     1 tb Butter; melted
   1/4 ts Almond extract
   1/4 c  Sugar
   1/8 ts Salt
     1 c  Sweetened shredded coconut
   1/2 c  Sliced almonds

 Set oven @ 400ºF/205ºC.

 On a lightly floured surface, roll dough to a 1/8" thick
 circle; transfer to a 9" cast-iron skillet or deep-dish
 pie plate. Trim to 1/2" beyond edge of plate; flute
 edge. 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
 until thickened, about 2 minutes.

 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 400ºF/205ºC 20
 minutes.

 Meanwhile, in a large bowl, combine first 6 topping
 ingredients. Stir in coconut and almonds.

 Remove foil from pie; spoon topping over pie. Reduce
 oven to 350ºF/175ºC; bake until topping is lightly
 browned, 15-20 minutes. Cool on a wire rack 1 hour.
 Chill 4 hours or overnight before cutting.

 Lori Daniels, Beverly, West Virginia

 Makes: 8 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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... "Have the nerve to go into unexplored territory." -- Alan Alda
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