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

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

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.)