Cherries with a coconut topping are sweet and juicy. The liqueur with an almond flavor can be swapped out for water. If necessary, cover the pie crust’s edges with foil during baking to avoid overbrowning.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ¼ cup white sugar
- ¼ cup cornstarch
- 6 cups pitted Bing cherries
- 3 tablespoons almond-flavored liqueur (such as Disaronno®)
- 1 (9 inch) baked pie crust
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ cup butter
- ¾ cup flaked coconut
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Stir 1/4 cup sugar and cornstarch together in a saucepan; add cherries and almond-flavored liqueur. Cook and stir mixture over low heat until thickened, 10 to 15 minutes. Spoon mixture into pie crust.
- Whisk flour and 3/4 cup sugar together in a bowl. Cut butter into flour mixture until texture of coarse crumbs; stir in coconut. Sprinkle topping over filling to within 2 inches of center.
- Bake in the preheated oven until coconut is toasted and topping is browned, 15 to 20 minutes.
Nutrition Facts
| Calories | 545 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 220 mg |
| Sugars | 46 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
It was absolutely wonderful. All I added was walnuts.