Ingredients & Directions
FILLING
1/4 c Sugar
4 tb Cornstarch
6 c Cherries,pitted
3 tb Almond flavored liqueur
1 9″ pie shell
-COCONUT CRUMB TOPPING-
1 c Flour
1/2 c Sugar
1/3 c Butter
1/2 c Flaked coconut
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″ of center.Bake @ 375 degrees for 10 to 12 minutes or until
coconut is toasted. Serves 8.
From
Yields
8 Servings
