Macaroon Cherry Pie

• Pastry for single-crust pie (9 inches)
• 3 cans (14-1/2 ounces each) pitted tart cherries
• 1 cup sugar
• 1/3 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon red food coloring, optional
• 1 egg, lightly beaten
• 2 tablespoons milk
• 1 tablespoon butter, melted
• 1/4 teaspoon almond extract
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1 cup sweetened shredded coconut
• 1/2 cup sliced almonds

1. Preheat oven to 400u0b0. Line a 9-in. deep-dish pie plate or cast iron skillet with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside.
2. 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 for 2 minutes or until thickened.
3. 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 400u0b0 20 minutes.
4. Meanwhile, in a large bowl, combine first six topping ingredients. Stir in coconut and almonds.
5. Remove foil from pie; spoon topping over pie. Reduce oven to 350u0b0; bake 15-20 minutes or until topping is lightly browned. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.

pastry, cherries, sugar, cornstarch, ground cinnamon, red food coloring, egg, milk, butter, almond extract, sugar, salt, coconut, almonds

Taken from www.tasteofhome.com/recipes/macaroon-cherry-pie/ (may not work)