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Cherry-Almond Macaroon Pie
Recipes
Cherry-Almond Macaroon Pie
8 servings
about 1 hour total (Active 15 minutes)

Ingredients

  • 1 lb frozen (or fresh) cherries
  • 1 lemon, for juice
  • ¾ cup sugar, divided
  • 4 tablespoons water, divided
  • ½ teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon unsalted butter
  • 1 frozen deep-dish piecrust
  • 1 large egg (or ¼ cup egg substitute)
  • ¼ cup whole milk
  • 1 cup sweetened, shredded coconut
  • ½ cup sliced almonds
  • ¼ teaspoon almond (or coconut) extract

Steps

    1. Preheat oven to 400°F. Pit cherries, if needed (about 4 cups). Juice lemon (1 tablespoon). Place lemon juice, cherries, ½ cup sugar, 3 tablespoons water, and cinnamon in medium saucepan on medium-low; simmer 8–10 minutes, stirring occasionally, until cherries are hot and tender. Whisk cornstarch and remaining 1 tablespoon water until blended; stir into cherries. Cook 1–2 more minutes until thickened. Melt butter.
    2. Meanwhile, bake piecrust 5–6 minutes until dry and lightly toasted. Combine egg, milk, and butter; whisk to blend. Add coconut, almonds, remaining ¼ cup sugar, and extract; stir until well blended.
    3. Spread cherry mixture evenly into piecrust. Top evenly with coconut mixture. Bake 20–25 minutes until topping is golden and filling is bubbly. Let stand 30 minutes to cool. Serve.

Amount per ⅛ recipe serving: Calories 320, Total Fat 15g, Sat Fat 7g, Trans Fat 0g, Chol 30mg, Sodium 125mg, Total Carb 46g, Fiber 3g, Total Sugar 32g, (Incl. 24g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 6%