Macaroon Cherry Pie 

Ingredients: For the crust: – 1 1/2 cups all-purpose flour – 1/2 cup cold butter, cubed – 1/4 cup granulated sugar – 1/4 teaspoon salt – 1 egg yolk – 2-3 tablespoons cold water

For the filling: – 4 cups fresh or frozen cherries, pitted – 1/2 cup granulated sugar – 2 tablespoons cornstarch – 1 tablespoon lemon juice – 1/2 teaspoon almond extract

Instructions: 1. Preheat your oven to 375°F (190°C). 2. In a food processor, combine the flour, cold cubed butter, sugar, and salt for the crust. Pulse until the mixture resembles coarse crumbs.

Roll out the dough on a floured surface to fit a 9-inch pie dish. Place the dough in the pie dish and trim any excess. Crimp the edges as desired.

In a large bowl, mix together the cherries, sugar, cornstarch, lemon juice, and almond extract for the filling. Pour the filling into the prepared pie crust.

1. In another bowl, combine the shredded coconut, sugar, egg whites, and almond extract for the topping. Mix until well combined. 2. Spread the coconut topping evenly over the cherry filling.

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Once baked, allow the pie to cool slightly before serving. Enjoy your delicious Macaroon Cherry Pie!