Zutaten für Almond Macaroon Cherry Pie
- one 9-inch pie crust
- 1/4 teaspoon salt + pinch of salt
- Cherry Pie Filling
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- Coconut
- Milk
- 1 cup almond macaroon crumbs
- 1/4 cup (1/2 stick) unsalted butter, melted
- 3/4 cup granulated sugar (1/2 cup for filling, 1/4 cup for topping)
- Almond Extract
- Egg
- 4 cups pitted fresh or frozen cherries
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
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Zubereitung von Almond Macaroon Cherry Pie
- Preheat oven to 400°F (200°C).
- Roll out one 9-inch pie crust and place it in a 9-inch pie plate.
- In a large bowl, combine 4 cups pitted fresh or frozen cherries, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1 tablespoon lemon juice. Mix gently until combined.
- Pour the cherry filling into the prepared pie crust.
- In a medium bowl, combine 1 cup almond macaroon crumbs, 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup (1/2 stick) unsalted butter, melted, and a pinch of salt. Mix until evenly moistened.
- Bake the pie for 20 minutes.
- Remove the pie from the oven. Sprinkle the almond macaroon topping evenly over the cherry filling.
- Return the pie to the oven and bake for an additional 25-35 minutes, or until the crust is golden brown and the filling is bubbling, and the topping is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
40g
Fat
63g
Carbs
18g
