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)

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 @ 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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