Almond Macaroon Cherry Pie Recipes

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.

Steps:

• 1. Preheat oven to 400 F.
• 2. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice.
• 3. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes.
• 4. Meanwhile, combine all topping ingredients in medium bowl and mix until blended.
• 5. Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven.
• 6. Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.
• 7. Enjoy the full recipe with details @ http://goo.gl/p3CGZw

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.

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.