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 Pitted tart cherries (3 cans)
1 c Sugar
1/3 c Corn starch
1/2 ts Ground cinnamon
1/4 ts Red food coloring (optional)
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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 @ 400 F/205 C.
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 corn starch; 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 400 F/205 C for 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
350 F/175 C; bake until topping is lightly browned, 15 to
20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight
before cutting.
Recipe by Lori Daniels, Beverly, West Virginia
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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