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Home » Desserts » Cherry Almond Macaroon Pie

Cherry Almond Macaroon Pie

November 26, 2020 By Kim Beaulieu 46 Comments

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Cherry Almond Macaroon Pie collage image featuring two photos of the finished pie.

This easy Cherry Almond Macaroon Pie 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 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. 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:

For the Crust:

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

For the 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.

For the 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 out the pie dough and place it in the pie plate.
  3. Then, combine all the filling ingredients 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 mix well. Pour the almond-coconut mixture over top of the cherry portion and spread it out. Place the pie bake in the oven and bake for another 20 to 3o minutes, or until the top is golden brown.
  6. Remove from the oven and allow to cool.
  7. Then slice the pie into pieces.
  8. Serve!

Cherry Almond Macaroon Pie in a pie plate

More Easy Dessert Recipes:

  • Caramel Apple Dip
  • Red Velvet Cream Cheese Cookie Stacks
  • Coconut Cream Pie Dip
  • Banana Coconut Sweet Bread
  • Baked Fudge
  • Cherry Cheesecake Dip with Cinnamon Pie Dippers
  • The Best Brownies in the World
  • 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
5 from 6 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 pkg store bought or homemade pie crust

For the filling:

  • 21 oz cherry pie filling
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1 tsp lemon juice

For the topping:

  • 1 cup coconut
  • 1/2 cup sliced almonds
  • 1/4 cup sugar
  • 1/8 tsp salt if desired
  • 1/4 cup milk
  • 1 tbsp butter melted
  • 1/4 tsp almond extract
  • 1/4 tsp 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 so you can add the filling and bake some more.
  • 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. The top should be golden brown when done.
  • 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.

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Toodles! xx

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Comments

  1. mamasgottabake says

    June 15, 2011 at 2:18 AM

    Kim, I love the combination of cherries, coconut and almonds. All my favorite flavors in one pie!

    Reply
  2. Kim Bee says

    June 15, 2011 at 2:34 AM

    So yummy. I think to make it perfect I'd get rid of the pie crust and do it on a brownie. hm…that might be this weekend's dessert now.lol

    Reply
  3. Eftychia says

    June 15, 2011 at 8:51 AM

    This is delicious! Thanks for sharing!!

    Reply
  4. Kim Bee says

    June 15, 2011 at 11:20 AM

    Thanks. I love me some dessert! lol

    Reply
  5. Torviewtoronto says

    June 15, 2011 at 9:47 PM

    delicious looking pie looks wonderful

    Reply
  6. Kim Bee says

    June 15, 2011 at 10:31 PM

    Thanks so much. I was just drooling over a bunch of your recipes. Your work is so quality, I feel so out of my league when I see blogs like yours. I bookmarked quite a few of your recipes. Does is say alot about me that the first recipe I want to try is the banana split one?? lol

    Reply
  7. Nami @ Just One Cookbook says

    June 15, 2011 at 10:34 PM

    Hi Kim! Thanks for stopping by my blog. 🙂 Cherry pie! I just went cherry picking and anything cherry is very tempted. 🙂 Your pie looks delicious and I like the addition of coconut (my favorite!).

    Reply
  8. Kim Bee says

    June 15, 2011 at 10:55 PM

    Thanks Nami. I loved it. I may do a different take on it on the weekend. Love cherries, I could just eat a pound a day. It's the perfect fruit.

    Reply
  9. Charissa says

    June 16, 2011 at 9:33 AM

    Hey, thanks for the add on Food Buzz! Look forward to sharing recipes with you…love meeting other bloggers who love food just as much as me!

    This looks really good (especially since I haven't had breaky yet!)

    Reply
  10. Kim Bee says

    June 16, 2011 at 11:15 AM

    Thanks Charissa. This was one yummy dessert. Glad to have another foodie friend. Slowly figuring out how food buzz works. Been fun seeing everyone else's creativity.

    Reply
  11. Paula @ Cookware Cooking says

    June 17, 2011 at 10:16 AM

    I saw the word macaroon and was hooked! Your site is so inspiring and well done. I really look forward to seeing more of your creativity!

    Reply
  12. Kim Bee says

    June 17, 2011 at 10:57 AM

    Aw, that's really sweet of you Paula. I still feel so out of my element. Some of these bloggers are super skilled with photos and gourmet food. If you like macaroons scroll back to march and check out mike's macaroons. They are chocolate macaroon cookies that take under 10 minutes to make.

    Reply
  13. Erin says

    June 18, 2011 at 9:43 PM

    Great looking pie! Love that you used a store bought crust! Glad I am not the only blogger out there who doesn't always make my own!

    Reply
  14. Kim Bee says

    June 18, 2011 at 9:50 PM

    Thanks Erin. I am just not a pie crust pro yet. So every now and then I just buy it. The pillsbury one is quite good. I also buy phyllo dough. I do not have the patience to make that. Some of these blogs are intimidating. These folks are pros. I fear I don't measure up to some of them.lol

    Reply
  15. Amy @Very Culinary says

    December 4, 2014 at 2:13 PM

    You had me at coconut. And cherries. And almonds. Oh, let’s be honest, you had me at PIE!!

    Reply
  16. Stephanie @ Back for Seconds says

    December 4, 2014 at 4:28 PM

    Oh my goodness! Such a beautiful pie and I love the cherry/coconut combo!

    Reply
  17. Marjory @ Dinner-Mom says

    December 4, 2014 at 4:51 PM

    A delicious combination! It may be an oldie, but it sure is a goodie! Nice pics!

    Reply
  18. Heather / girlichef says

    December 4, 2014 at 5:02 PM

    Love, love, love the cherry almond combo – and macaroons are an awesome idea. I can’t remember if I’ve ever used coconut with cherries, but I’m totally wanting to try it now. Beautiful!

    Reply
  19. Erin says

    December 4, 2014 at 6:25 PM

    What a great pie!! My mom would go absolutely nuts for this one! I am going to have to find a reason to make it for her next time she visits. She isn’t a big dessert person, but this combines everything she loves!

    Reply
  20. [email protected] Plaid & Paisley Kitchen says

    December 5, 2014 at 9:57 AM

    yummy!!! I love Cherry and anything! Coconut looks amazing!

    Reply
  21. Susan says

    December 5, 2014 at 4:29 PM

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

    Reply
  22. Nancy [email protected] says

    December 5, 2014 at 9:38 PM

    Such a great flavor combination! Gorgeous photos!

    Reply
  23. Angela {Mind Over Batter} says

    December 5, 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
  24. Nikki @ NikSnacks says

    December 6, 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
  25. Melissa from HungryFoodLove.com says

    December 15, 2014 at 2:26 PM

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

    Reply
  26. Simon (BBQ Bastard) says

    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
  27. Debby says

    November 23, 2016 at 5:29 PM

    Did you use sweetened coconut flakes?

    Reply
    • Kim Beaulieu says

      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
  28. Sue says

    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 says

      December 7, 2017 at 12:00 AM

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

      Reply
  29. Sheila Cart says

    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 says

      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
  30. Sheila Cart says

    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 says

      February 9, 2018 at 1:33 AM

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

      Reply
  31. Donna Buckham says

    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 says

      November 2, 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 says

        November 3, 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 says

          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!

          Reply
          • Donna Buckham says

            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 says

            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.

  32. Cathy says

    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 says

      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
  33. Joanne says

    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 says

      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
  34. Lisa says

    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 says

      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

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