Ingredients
Dough for single-crust pie3 cans (14-1/2 ounces each) pitted tart cherries1 cup sugar1/3 cup cornstarch1/2 teaspoon ground cinnamon1/4 teaspoon red food coloring, optionalTOPPING:1 large egg, room temperature, lightly beaten2 tablespoons 2% milk1 tablespoon butter, melted1/4 teaspoon almond extract1/4 cup sugar1/8 teaspoon salt1 cup sweetened shredded coconut1/2 cup sliced almonds
Preparation
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 edge. 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, if desired, food coloring. Gently fold in cherries. Pour into crust. Cover edge 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.
