Granny's Cherry Desserts

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

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