Macaroon Cherry Pie Recipes

MACAROON CHERRY PIE

Steps:

• 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. Trim to 1/2 in. beyond edge of plate; flute edges. 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, 2 minutes. , Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° 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°; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.

MACAROON CHERRY PIE

Steps:

• Preheat oven to 400°. While oven is preheating, let pie crust thaw. Pierce the bottom of crust with a fork a few times. Bake pie crust for 6 minutes. Remove from oven and set aside.
• While pie crust is pre-baking, prepare the filling on the stove top. Drain cherries and reserve 1 cup of the liquid. In a medium saucepan, combine sugar and cornstarch; slowly stir in reserved cherry liquid until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. It doesn't take long.
• Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries.
• Pour into crust. Cover edges loosely with foil. Bake at 400 degrees for 20 minutes. If the edges are browning too fast, cover them with foil.
• While the pie is baking, prepare the topping. In a large bowl, combine topping ingredients and mix well. Remove the foil if you used it. Spoon topping over pie.
• Reduce oven to 350 degrees and bake 15-20 minutes more or until topping is lightly browned. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.

ALMOND MACAROON CHERRY PIE

Steps:

• Preheat oven to 400F.
• Roll out pie pastry and place in 9 inch pie pan.
• In large bowl, combine pie filling, cinnamon, salt and lemon juice.
• Mix lightly.
• Spoon into crust-lined pie pan.
• Bake 20 minutes.
• Meanwhile, combine all topping ingredients in medium bowl and mix until blended.
• Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven.
• Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.

CHERRY MACAROON PIE

Steps:

• Pour pie filling in unbaked pie shell.
• Beat together egg and evaporated milk.
• Add sugar, flour, salt, almond, and vanilla extract, beat until smooth.
• Stir in coconut.
• Pour over pie filling.
• Bake at 375, 40-45 minutes until puffed and light brown.
• Cool before serving.

CHERRY-CHOCOLATE MACAROON PIE

Steps:

• Preheat oven to 350 degrees F.
• In bottom of chocolate pie crust, layer 1 3/4 cups coconut and 1/2 cup chocolate chips.
• Pour 1 cup sweetened condensed milk over chips and coconut; reserve remaining condensed milk. Bake 18 to 22 minutes until top is very lightly browned. Remove from oven; cool.
• Meanwhile, in small saucepan, stir together remaining sweetened condensed milk and 1/2 cup chocolate chips. Heat 2 to 3 minutes over medium-low heat until chips are melted and mixture is smooth.
• Pour melted chocolate over cooled coconut filling. Let sit 10 minutes.
• Spoon LUCKY LEAF Cherry Pie Filling over chocolate/coconut filling. Garnish with extra chocolate chips and coconut flakes if desired. Chill before serving.

MAJESTIC CHERRY PIE

Steps:

• In a large bowl, combine 1 cup sugar, flour, tapioca and salt. Add cherries and lemon juice; toss to coat. Let stand for 15 minutes., Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with remaining sugar., Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.