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    Home » Dessert Recipes

    Cherry Almond Macaroon Pie

    Published: Nov 21, 2022 by Kim Beaulieu · This post may contain affiliate links

    10.9K shares
    • 1.3K
    Jump to Recipe Jump to Video Print Recipe
    Cherry Almond Macaroon Pie collage image featuring two photos of the finished pie.

    This easy Cherry Almond Macaroon Pie Recipe combines cherry pie filling, almonds and coconut for the perfect bite every time!

    Cherry Almond Macaroon Pie with a slice removed

    I had eyed this one-crust pie recipe awhile back. I stumbled upon it on a food site. So, kudos and acknowledgement go to the Pillsbury site for their recipe for Almond Macaroon Cherry Pie.

    This was the bake-off winner in 1986 and the winner’s name is Rose LeMon. I just had to try this one as I'm obsessed with easy dessert recipe ideas. Honestly, I only made one change to it.

    If I make it again I’d be inclined to lose the almonds. Not sure my hubby would be on board with that though. He’s an almond lover.

    I just loved it but think I would like it better with just coconut. But then I’m a coconut fiend, so there you go.

    So try the original, or try it without almonds, or try it without coconut. Just try it. Trust me, you will not be disappointed.

    Cherry Almond Macaroon Pie in a red and white pie dish

    Ingredient Notes:

    Crust:

    • Pie Crust - I used one roll of Pillsbury pie dough for this recipe. You can use homemade or any store bought pie dough.

    Filling:

    • Pie Filling - This recipe uses store bought cherry pie filling. Honestly, if you prefer making your own that's cool too!
    • Cinnamon - Any kind of cinnamon will do. It adds a nice flavour to the pie.
    • Salt - This enhances the flavour and sweetness of the pie filling. I recommend not cutting it out.
    • Lemon Juice - A little bit of tartness helps balance the filling. You can use fresh squeezed lemon juice if you have it.

    Topping:

    • Coconut - I used shredded coconut for this. You can use sweetened or unsweetened. You will be adding sugar so unsweetened coconut works if you want a less sweet pie.
    • Almonds - Use sliced almonds for this recipe. They are the perfect size and texture for this recipe.
    • Sugar - Granulated sugar is the way to go for this one.
    • Salt - Again, a little bit of salt helps enhance the sweetness of desserts.
    • Milk - I used 2% milk for this recipe but you can use whatever kind of milk you prefer.
    • Butter - Honestly, you can use salted or unsalted for this particular recipe. Either works.
    • Extract - This recipe uses almond extract which pairs perfectly with cherry, as well as coconut extract. You can swap them out for vanilla extract if that's all you have.
    • Egg - I used a large egg for this recipe. Be sure to beat it before adding it into the mixture.

    How to make Cherry Almond Macaroon Pie:

    1. First, preheat the oven to 400 degrees F.
    2. Next, roll dough and place it in the pie plate.
    3. Then, combine pie filling with, cinnamon, salt and lemon juice in a large bowl. Mix it well then spoon the mixture over the pie crust.
    4. Transfer the pie dish to the preheated oven and bake for 20 minutes. Remove after the 20 minute mark so you can add the topping.
    5. Combine all of the topping ingredients in a medium bowl and stir really well. Pour the almond-coconut mixture over top of the cherry portion and spread it out. Return pie to the the oven and bake for another 20 to 3o minutes, or until the top is golden brown.
    6. Remove from the oven, place on a wire rack and allow the pie to cool completely.
    7. Then slice the pie into pieces.
    8. Serve!
    9. Grab a fork and dig in!

    Tips:

    • Print recipe ahead of time so you can be organized.
    • Mise en place is a wonderful way to organize everything and ensure you have all the ingredients.
    • You can use an 8 inch pie pan for this recipe. A 9-inch glass pie plate works well too. You can also use a cast-iron skillet for this recipe if you like.
    • Use all purpose flour to lightly flour your work surface before rolling out the pie pastry.A lightly floured surface is the key to not having your dough stick to the counter.
    • Use your fingers to pin the edges if you want a scallop edge. Flute edges are wonderful on pies too.
    • Baking sheets work great under pies when baking in the oven. That way if they spill over you won't make a mess of your oven.
    • If you need to keep the edges of the pie from excessive browning you can use aluminum foil to cover edge of the pie as it bakes.
    • Let the pie bake until it is golden brown.
    • You can also make this with blueberry pie filling and peach pie filling.

    Cherry Almond Macaroon Pie in a pie plate

    How to Store Leftover Pie:

    Store leftover pie in an airtight container or cover pie with aluminum foil, then place in the refrigerator for up to 3 days.

    Yes, you can freeze leftover pie. Store in an airtight container or resealable plastic freezer bag for up to 2 months.

    How to Reheat Pie:

    Oven Method Instructions:

    1. Heat oven to 350 degrees F. Cover the pie dish with aluminum foil and place on a cookie sheet in case it spills over. Place in the preheated oven for about 12 to 15 minutes.
    2. Remove and serve.

    Microwave Method Instructions:

    1. Transfer pie to a microwave safe dish. Place in the microwave and heat for about 1 to 2 minutes, checking every 30 seconds or so after the first minute. The amount of pie you are reheating will affect the time. More pie = more time.
    2. Remove and serve.

    More Easy Dessert Recipes:

    • Caramel Apple Dip
    • Red Velvet Cream Cheese Cookie Stacks
    • Coconut Cream Pie Dip
    • Banana Coconut Sweet Bread
    • Baked Fudge
    • No-Bake Cherry Cheesecake Bars

    Cherry Almond Macaroon Pie in a red and white pie dish.

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    Cherry Almond Macaroon Pie with a slice removed
    Print Pin
    4.71 from 17 votes

    Cherry Almond Macaroon Pie

    This easy Cherry Almond Macaroon Pie combines cherry pie filling, almonds and coconut for the perfect bite every time!
    Course Dessert, Pie
    Cuisine American
    Keyword cherry almond macaroon pie, cherry pie
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 8
    Calories 250kcal

    Equipment

    • Glass Mixing Bowl
    • Glass Measuring Cup
    • Measuring Spoons
    • Pie Dish

    Ingredients

    • 1 package store bought or homemade pie crust

    For the filling:

    • 21 ounces cherry pie filling
    • ½ teaspoon cinnamon
    • ⅛ teaspoon salt
    • 1 teaspoon lemon juice

    For the topping:

    • 1 cup coconut
    • ½ cup sliced almonds
    • ¼ cup sugar
    • ⅛ teaspoon salt if desired
    • ¼ cup milk
    • 1 tablespoon butter melted
    • ¼ teaspoon almond extract
    • ¼ teaspoon coconut extract
    • 1 large egg beaten
    US Customary - Metric

    Instructions

    • Preheat the oven to 400 degrees F.
    • Carefully roll out the pie crust, then place in a pie plate. Set aside.
    • In a large sized mixing bowl combine all the filling ingredients together. Mix thoroughly. Spoon the mixture into the pie crust.
    • Place in the oven and bake for 20 minutes. Remove and set aside while you mix and add the topping. Leave oven on because you will be baking it again after that's added. Details in next step.
    • In a medium sized mixing bowl combine all of the topping ingredients. Pour the almond-coconut mixture over the cherry portion of the pie and spread the topping as evenly as you can. Return the pie to the oven and bake for another 20 to 30 minutes. Remove from oven when the top is golden brown.
    • Serve with a big old cherry loving smile!

    Video

    Notes

    Recipe very slightly adapted from Pillsbury
     
    Originally posted on May 2, 2018.

    Nutrition

    Calories: 250kcal | Carbohydrates: 21g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 196mg | Potassium: 180mg | Fiber: 2g | Sugar: 8g | Vitamin A: 110IU | Vitamin C: 0.9mg | Calcium: 69mg | Iron: 1.2mg

    Thanks for visiting today!

    If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find easy dinner recipes as well.

    Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

    Toodles! xx

    « Parmesan Smashed Potatoes Recipe
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    This post may contain affiliate links. Read my disclosure policy.

    Reader Interactions

    Comments

    1. Susan

      December 05, 2014 at 4:29 pm

      Cherry and almonds are my favorite combination! Love this topping on that pie.

      Reply
    2. Nancy P.@thebittersideofsweet

      December 05, 2014 at 9:38 pm

      Such a great flavor combination! Gorgeous photos!

      Reply
    3. Angela {Mind Over Batter}

      December 05, 2014 at 9:47 pm

      Love this!! I am a true coconut fiend, so I'd love to see this one with just coconut. Then I'd like to plant my face on it. Because. Coconut, yo.

      Reply
    4. Nikki @ NikSnacks

      December 06, 2014 at 10:09 pm

      I'm with you on the leaving out the almond part. I think the extract would be great enough when combined with the cherries. Damn, that sounds good.

      Reply
    5. Melissa from HungryFoodLove.com

      December 15, 2014 at 2:26 pm

      Macaroon pie?! How come I've never heard about it. Genius!

      Reply
    6. Simon (BBQ Bastard)

      October 26, 2015 at 5:26 am

      I agree on hubby! More almonds less coconut 😉 That's just personal taste haha but this looks awesome! Shared on social and pinned for later! Nice recipes deserve some attention.

      Greetz,
      Simon.

      Reply
    7. Debby

      November 23, 2016 at 5:29 pm

      Did you use sweetened coconut flakes?

      Reply
      • Kim Beaulieu

        November 25, 2016 at 4:38 am

        Hi Debby. Yes, use sweetened if you can find it. Basically, any coconut will do in this recipe. It's one of those recipes where you can mix it up a bit and it will still turn out amazing. Let me know if you have any other questions. Have a great day.

        Reply
    8. Sue

      November 15, 2017 at 7:22 am

      Hi, it looks yummy but just wondering: in the video the milk you pour looks more like evaporated milk... what kind are you using?Thanks!

      Reply
      • Kim Beaulieu

        December 07, 2017 at 12:00 am

        Hi Sue. I use 2% for this recipe. Hope that helps.

        Reply
    9. Sheila Cart

      December 22, 2017 at 12:32 am

      5 stars
      I have tried to Pin this recipe and I get a message that something went wrong on “their” (your) end. Please fix it I& possible! The recipe looks really good!

      Reply
      • Kim Beaulieu

        January 30, 2018 at 9:29 pm

        Hi Sheila. Not sure why it was acting up. Could have been the holiday traffic crashing things. Hope you were able to make this over the holidays.

        Reply
    10. Sheila Cart

      January 31, 2018 at 12:26 pm

      5 stars
      Thank you for getting back to me on my past comment of not being able to pin this recipe to Pinterest . I was able to do so today.

      Reply
      • Kim Beaulieu

        February 09, 2018 at 1:33 am

        Hi Sheila. I'm so happy you were able to pin. Never hesitate to reach out to me.

        Reply
    11. Donna Buckham

      October 24, 2018 at 2:49 pm

      5 stars
      I'm a professional pie baker and this one caught my eye. Now normally I make my own pie fillings, but a local store had the canned stuff for $.99, and you can't beat that for certain desserts. Anyways, we were looking at the video and both commented that we would use 2 cans of filling. Was one truly enough or would the 2nd can make it even better?

      Reply
      • Kim Beaulieu

        November 02, 2018 at 8:16 pm

        Hi Donna. Thanks so much for commenting. I used one can of pie filling for mine. In Canada the pie filling cans are 540 ml which is about 20 ounce. I think the U.S. cans are 21 ounces. I loved the ratio of pie crust/filling/topping in this one. I think if you used two cans the cherry would overwhelm the macaroon topping. That said, if you love cherry pie filling then you should give it a whirl. I think it would still be amazing with two cans. It's all about personal taste so I'm all for adapting recipes to make them your own. Let me know how it turns out.

        Reply
        • Donna Buckham

          November 03, 2018 at 11:47 pm

          5 stars
          You are right. 2 cans are a bit much, though not awful by any means. I think 1 1/2 cans would be perfect. My daughter's boyfriend said it was the best pie he's ever had. He gets to try lots of different pies from me....willing taste tester. I didn't put the nuts in the topping because too many people either are allergic to nuts or don't like them.

          Reply
          • Kim Beaulieu

            November 13, 2018 at 9:57 pm

            Hi Donna. I'm so glad you all liked it. It's a pretty incredible recipe. You should try it with blueberry filling next time. Really good!

            You are so right. Nut allergies are definitely something to be careful with. So many people are allergic to them.

            Let me know if you try it with a different filling. I think it would be amazing with peach filling too!

          • Donna Buckham

            November 13, 2018 at 10:20 pm

            5 stars
            I froze a bushel & a half of peaches from the farm stand I bake pies for during Aug & Sept. I think you are right, it would be amazing. I'm a diabetic (God has a wicked sense of humor) so I will need to find a guinea pig or two willing to be my taste testers. LOL!

          • Kim Beaulieu

            January 15, 2019 at 9:56 pm

            Hi Donna. I wish I lived near you because I would totally volunteer to taste test that for you. I don't have fresh peaches but maybe I'll try making this with frozen peaches this weekend and see how the kids like it.

    12. Cathy

      November 21, 2018 at 1:50 pm

      I am not sure how you ended up with only 21 carbs per serving. When figuring it out based on my ingredients I got 42 per serving

      Reply
      • Kim Beaulieu

        January 15, 2019 at 9:53 pm

        Hi Cathy. I don't calculate it myself, it's a plugin that calculates the info based on ingredients and serving sizes. I highly recommend anyone who has to follow a certain diet calculate it themselves, just in case. There is just too much room for error. I'm not a carb counter myself but I know some people really need that info so thanks for the heads up. I'll run the numbers in the plugin again this weekend and see if it corrects itself.

        Reply
    13. Joanne

      November 21, 2018 at 3:49 pm

      5 stars
      I have made this pie three times and making it again today for Thanksgiving lunch tomorrow. It is delicious, delectable and divine!!! Everyone that has tasted it says how yummy it is. Thank you for giving me this recipe to delight my family and friends with. Happy Thanksgiving to you and yours.

      Reply
      • Kim Beaulieu

        January 15, 2019 at 9:58 pm

        Hi Joanne. Sorry to see this so late. I took way too much time off over the holidays. Ha!

        I an so happy you love this recipe. Stay tuned for some new versions of this winter and spring.

        Happy New Year!

        Reply
    14. Lisa

      December 23, 2019 at 7:37 pm

      Can this pie be made ahead of time, or should it be served warm? Trying to get a head start for Christmas! Looks great-thank you!

      Reply
      • Kim Beaulieu

        December 29, 2019 at 3:33 pm

        Hi Lisa. Just saw this. I was off work for the holidays because my kids were visiting.

        To answer your question, albeit very late, this can be made ahead of time. It can be served warm or cold. Hope you had an amazing Christmas.

        Reply
    15. Robin

      October 08, 2021 at 2:14 pm

      5 stars
      Umm, yummy!! Have a question about your #4 in the recipe. It says: Remove and set aside so you can add the filling and bake some more. #3 tell you to do the same thing so I was confused. Thanks for you reply.

      Reply
      • Kim Beaulieu

        October 21, 2021 at 2:55 pm

        Hi Robin. Thanks for the heads up that it was confusing. I went in and fixed it so it makes more sense to readers. It should have said topping since the filling was already baked. I also clarified the steps a bit better. Let me know if it makes more sense now.

        Reply
    16. Caroline Y

      July 12, 2022 at 2:04 pm

      5 stars
      My cherry loving mother in law went crazy for this! You made her so happy, thank you!

      Reply
      • Kim Beaulieu

        September 07, 2022 at 3:01 pm

        That's awesome to hear. Thanks so much.

        Reply
    17. wilhelmina

      July 13, 2022 at 11:56 am

      5 stars
      This pie is amazing! My husband has asked me to make it again already!

      Reply
      • Kim Beaulieu

        September 07, 2022 at 3:01 pm

        Thanks. I'm so happy he liked it.

        Reply
    18. Hannah

      July 20, 2022 at 12:51 pm

      5 stars
      Great recipe and loved having a video to go with how to make it! Thank you!

      Reply
      • Kim Beaulieu

        September 07, 2022 at 2:49 pm

        Thanks so much.

        Reply
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