Coconut Streusel Cherry Pie recipe

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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

Nutrition Info

545.2 calories
carbohydrate: 81.2 g
cholesterol: 30.5 mg
fat: 22.2 g
fiber: 4.7 g
protein: 5.5 g
saturatedFat: 11.3 g
servingSize: -
sodium: 219.6 mg
sugar: 45.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. Bake in the preheated oven until coconut is toasted and topping is browned, 15 to 20 minutes.

Recipe Yield

1 9-inch pie

Recipe Note

Sweet juicy cherries with a coconut topping. Water can be substituted for almond-flavored liqueur. Wrap pie crust edges with foil during baking if necessary to prevent over-browning.

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