Macaroon Cherry Pie Food

ALMOND MACAROON-CHERRY PIE

Steps:

• Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, mix all filling ingredients; spoon into crust-lined pie plate. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; bake pie 20 minutes.
• Meanwhile, in medium bowl, mix all topping ingredients.
• Spread topping evenly over pie. Bake pie 15 to 30 minutes longer or until crust and topping are golden brown, removing foil during last 10 to 15 minutes of baking.

CHERRY CHOCOLATE MACAROON PIE

Steps:

• Preheat oven to 350°F.
• In bottom of chocolate pie crust, layer 1 3/4-cups coconut and 1/2-cup chocolate chips.
• Pour 1-cup sweetened condensed milk over chips and coconut; reserve remaining condensed milk. Bake 18 to 22 minutes until top is very lightly browned. Remove from oven; cool.
• Meanwhile, in small saucepan, stir together remaining sweetened condensed milk and 1/2-cup chocolate chips. Heat 2 to 3 minutes over medium-low heat until chips are melted and mixture is smooth.
• Pour melted chocolate over cooled coconut filling. Let sit 10 minutes.
• Spoon LUCKY LEAF Cherry Pie Filling over chocolate/coconut filling. Garnish with extra chocolate chips and coconut flakes if desired. Chill.

MACAROON CHERRY PIE

Steps:

• Preheat oven to 400°. While oven is preheating, let pie crust thaw. Pierce the bottom of crust with a fork a few times. Bake pie crust for 6 minutes. Remove from oven and set aside.
• While pie crust is pre-baking, prepare the filling on the stove top. Drain cherries and reserve 1 cup of the liquid. In a medium saucepan, combine sugar and cornstarch; slowly stir in reserved cherry liquid until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. It doesn't take long.
• Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries.
• Pour into crust. Cover edges loosely with foil. Bake at 400 degrees for 20 minutes. If the edges are browning too fast, cover them with foil.
• While the pie is baking, prepare the topping. In a large bowl, combine topping ingredients and mix well. Remove the foil if you used it. Spoon topping over pie.
• Reduce oven to 350 degrees and bake 15-20 minutes more or until topping is lightly browned. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.

CHERRY SUGAR COOKIE MACAROONS

Steps:

• Heat oven to 350°F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for 10 minutes to soften.
• In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets.
• Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.

FEHNS MACAROON PIE

Steps:

• Mix together the pecans, dates, crackers, sugar, baking powder, and almond extract. Beat egg whites until stiff (not dry). Fold mixture in. Put in well buttered pie pan. Cook 350 degrees for 25 minutes. Serve topped with whipped cream. NOTES : MasterCook format by: Sharon Nardo Recipe by: Unknown Posted to MasterCook Digest V1 #216 by "Sharon L. Nardo" on Feb 23, 1997.

MACAROON CHERRY PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or deep-dish pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside. , Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. , Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° 20 minutes., Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds. , Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.

ALMOND MACAROON CHERRY PIE

Steps:

• Preheat oven to 400F.
• Roll out pie pastry and place in 9 inch pie pan.
• In large bowl, combine pie filling, cinnamon, salt and lemon juice.
• Mix lightly.
• Spoon into crust-lined pie pan.
• Bake 20 minutes.
• Meanwhile, combine all topping ingredients in medium bowl and mix until blended.
• Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven.
• Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.

CHERRY MACARONS

Steps:

• Before the start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
• Line two baking sheets with parchment paper or silicone mat.
• Measure out all of the ingredients.
• Sift the powdered sugar, almond flour, and cocoa powder together. Set aside.
• Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes.
• Make sure the bottom of the bowl isn't touching the simmering water.
• Transfer the mixture to the bowl of a stand mixer.
• With the whisk attachment, whisk the mixture on low, and gradually increase the speed over the next 2 minutes, until you achieve high speed. Then continue to whip for a few minutes until stiff peaks are formed.
• Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
• Whisk until stiff peaks have formed. When you pull your whip up, the peaks should be shooting straight up. The peak should be stiff, forming a slightly curved shape at the top, but not bending down to the side.
• Pour the powdered sugar, almond flour, and cocoa powder into stiff whites.
• Start folding gently forming a letter J with a spatula.
• Add food coloring at this point, if using any.
• It's time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
• First, pick up some batter with the spatula and try to form a figure 8 a few times. If you can draw a figure 8 with the batter falling off the spatula a few times, without the batter breaking up, that's one indication that it might be ready.
• Then, you can perform what I call the Teaspoon Test. Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat, then tap the tray gently against the counter and wait one minute.
• If the batter stays stiff and doesn't spread out a bit, fold the batter a bit more, then test again.
• Once the teaspoonful of batter smooths out on top and starts to look glossy on the parchment paper/silicone, without forming a peak at the top it means it's ready.
• You don't want the batter to be too runny either. So be careful not to over mix. It's always best to under mix and test several times until the proper consistency has been achieved.
• Transfer the batter to the piping bag.
• Pipe 1 1/2" inch circles on the parchment or silicone. Hold the bag at a 90 degree angle right in the middle of a circle template. Apply gentle pressure for about 3 seconds, then pull the bag up.
• Once you've piped as many 1 1/2" circles as you could, bang the trays against the counter a few times each. Use a toothpick to poke any air bubbles on the surface of the macarons.
• Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You'll know they're ready when you gently touch the surface of a macaron and it seems dry.
• Pre-heat the oven to 325F.
• Bake one tray at a time.
• Bake for 5 minutes, rotate tray.
• I bake for a total of 15 to 20 minutes. Until you try to move a macaron and it doesn't feel jiggly.
• When baked, the macarons will have a deeper color and formed feet. And they will peel off the tray easily.
• Remove from the oven and bake the other tray.
• Let the macarons cool down before proceeding with the filling.
• Place the cream cheese and butter in the bowl of a stand mixer. Cream at medium high speed for 1 minute. With the mixer off, add powdered sugar. Mix on low until combined. Raise speed. Cream on medium for 1 minute. Add vanilla and cherry jam. Stir to combine.
• If buttercream is too liquid and runny, you might want to add some more sifted powdered sugar in.
• If the buttercream seems too stiff, add just a tad of milk or more jam (about 1 teaspoon at a time until you achieve desired consistency)
• Place cherries in a small food processor, puree until liquid. Pour in a small saucepan with sugar. Bring to a boil over medium heat. Stir and let mixture simmer at medium heat for 10 minutes, or until thickened, and with a very deep color.
• Mix the cornstarch with the water until dissolved. Then add it to the pan.
• Let the mixture cook for a few minutes, while stirring non-stop in order to make it thicker.
• Remove from the heat, transfer to a bowl and let it cool down completely.
• Pipe a small amount of buttercream on a bottom shell. Top with another shell. I also sprinkled some chocolate sprinkles over the filling.
• Keep these macarons in the fridge for up to 7 days, and in the freezer for up to 1-2 months, very well packaged.

CHERRY CHOCOLATE MACAROON PIE

Steps:

• Step 1 Preheat oven to 350°F. Step 2 In bottom of chocolate pie crust, layer 1 3/4 cups coconut and 1/2 cup chocolate chips. Step 3 Pour 1 cup sweetened condensed milk over chips and coconut; reserve remaining condensed milk. Bake 18 to 22 minutes until top is very lightly browned. Remove from oven; cool. Step 4 Meanwhile, in small saucepan, stir together remaining sweetened condensed milk and 1/2 cup chocolate chips. Heat 2 to 3 minutes over medium-low heat until chips are melted and mixture is smooth. Step 5 Pour melted chocolate over cooled coconut filling. Let sit 10 minutes. Step 6 Spoon MUSSELMAN'S® Cherry Pie Filling over chocolate/coconut filling. Garnish with extra chocolate chips and coconut flakes if desired. Chill.

MACAROON BROWNIE PIE

Steps:

• Preheat oven to 350?. In a medium bowl stir together flour, the 1 tbsp sugar, and salt. Cut in the 6 tbsp butter until pieces are pea-size. Gradually stir the 1 beaten egg into flour mixture until most of dough is moistened. Gently knead until a ball forms. If necessary, cover dough with plastic wrap and refrigerate for 30-60 minutes or until dough is easy to handle. On a lightly floured surface slightly flatten dough; roll into a 12-inch circle. Transfer pastry to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under. Crimp edges as desired. Do not prick pastry. Set aside. For filling, in a medium saucepan combine corn syrup and the 1/2 cup sugar. Cook and stir over medium heat until mixture begins to boil. Remove from heat. Stir in chocolate, the 1/4 cup butter, the 3 beaten eggs, coconut, cherry juice, and almond extract. Pour filing into prepared pastry shell. Bake 35-45 minutes or until filling sets (filling puffs up during baking and falls when cool). Cool on wire rack. Chill 3-24 hours. Let stand at room temperature 30 minutes before serving. If desired, sprinkle grated chocolate on each plate and serve with whipped cream. Recipe by: Amanda Denton Posted to CHILE-HEADS DIGEST V3 #,

ALMOND MACAROON CHERRY PIE

Steps:

• 1. Preheat oven to 400 F.
• 2. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice.
• 3. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes.
• 4. Meanwhile, combine all topping ingredients in medium bowl and mix until blended.
• 5. Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven.
• 6. Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.
• 7. Enjoy the full recipe with details @ http://goo.gl/p3CGZw

CHERRY MACAROON PIE

Steps:

• Pour pie filling in unbaked pie shell.
• Beat together egg and evaporated milk.
• Add sugar, flour, salt, almond, and vanilla extract, beat until smooth.
• Stir in coconut.
• Pour over pie filling.
• Bake at 375, 40-45 minutes until puffed and light brown.
• Cool before serving.