this sounded wonderful but unfortunately it didn't work for me. the pie filling dripped out of the pan as it baked and after cooking for 35 minutes the top was brown but the filling was still very watery. i wound up lowering the heat and had to cook it for an extra 30 minutes before it was semi-set. as it cooled the remaining filling settled and the end result was mostly crust.i didn't add macaroons, there was no room. perhaps this recipe was supposed to make 2 pies?