Almond Macaroon Cherry Pie

Forget the lattice top. This cherry pie skips the second crust and goes somewhere better: a coconut-almond macaroon topping that turns golden and chewy while the cherry filling bubbles underneath.

The two-stage bake is what makes it work. The pie goes in first for 20 minutes to get the cherry filling started, then the macaroon topping spreads over the surface and everything returns to the oven. Baking the topping separately from the start would burn the coconut before the filling is done.

A teaspoon of lemon juice and a half teaspoon of cinnamon go into the cherry filling. The lemon cuts the sweetness of the canned filling and makes it taste fresher. Don’t skip it.

The macaroon topping is straightforward: coconut, sliced almonds, sugar, milk, melted butter, almond extract, and a beaten egg mixed together. The egg is what binds it and gives the topping that slightly crisp surface with a chewy interior.

Pro Tips

• Watch the topping closely in the final 15 minutes. Coconut can go from golden to burnt quickly once it starts browning
• The pie is done when the crust edge is golden and the topping is fully set. If the crust is browning too fast, tent the edge with foil
• Let the pie cool fully before slicing so the cherry filling sets properly

Variations

• Fresh cherry version: Swap the canned filling for 3 cups of pitted fresh cherries tossed with ½ cup sugar and 2 tablespoons cornstarch
• Blueberry macaroon pie: The same macaroon topping works equally well over a blueberry filling