Cherry Macaroon Pie

Name: Cherry Macaroon Pie
Cuisine: United States
Ingredients: ⅛ tsp. almond extract; 2½ tblsp. cornstarch; 1 (3½ oz.) can flaked coconut; Few drops red food color; 1 (1 lb. 4 oz.) can pitted tart cherries; 1 tsp. cinnamon; ⅛ tsp. salt; ½ c. sugar; Meringue (3 egg whites); Meringue (3 egg whites); 1 c. sifted flour; ½ tsp. salt; Macaroon Crust; ½ c. dairy sour cream; ⅓ c. brown sugar, firmly packed; 4 tblsp. cold water; 1 (8 oz.) pkg. cream cheese (room temperature); ½ c. crushed macaroon cookie crumbs (8 two-inch cookies); 1 egg yolk, slightly beaten; 1 tsp. granulated sugar; ⅓ c. shortening

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

An exquisite party pie worth its cost in ingredients and in time

Ingredients

Macaroon Crust
1 c. sifted flour
½ tsp. salt

Americas
United States
Pie
Vegetarian

Method

Crust

Sift together flour, salt and sugar. Cut in shortening until mixture resembles small peas. Blend in macaroon crumbs. Combine egg yolk and water; gradually sprinkle over crumbs, tossing with fork. (You may need a few more drops of water to make dough workable.)

Form dough into ball, flatten and roll on a lightly floured su