Cherry Almond Pie
A cherry pie with an easy to prep. coconut crumb topping.
Yield
8 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| ¼ | cup |
sugar
|
|
| 4 | tablespoons |
cornstarch
|
|
| 6 | cups |
cherries
pitted |
*
|
| 3 | tablespoons |
liqueur
almond flavor, eg. amaretto |
|
| 1 | each |
pie shell (9 inch)
|
|
| Coconut crumb topping | |||
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
butter
|
|
| ½ | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| 59 | ml |
sugar
|
|
| 6E+1 | ml |
cornstarch
|
|
| 1.4 | l |
cherries
pitted |
*
|
| 45 | ml |
liqueur
almond flavor, eg. amaretto |
|
| 1 | each |
pie shell (9 inch)
|
|
| Coconut crumb topping | |||
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 79 | ml |
butter
|
|
| 118 | ml |
coconut
flaked |
*
|
Directions
Combine sugar and cornstarch in saucepan.
Add cherries and liqueur.
Cook and stir over low heat until mixture thickens.
Spoon into baked pie shell.
Make topping:combine flour and sugar and cut in butter with pastry cutter, until texture of coarse meal.
Stir in coconut.
Sprinkle top of pie to within 2 inches of center.
Bake @ 375℉ (190℃) for 10 to 12 minutes or until coconut is toasted.
Serves 8.
