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.
Ingredients
- white sugar: 0.25 cup
- cornstarch: 0.25 cup
- pitted Bing cherries: 6 cups
- almond-flavored liqueur (such as Disaronno®): 3 Tbsp
- baked pie crust: 1 piece (9 inch)
- ½ cups all-purpose flour: 1 piece
- white sugar: 0.75 cup
- butter: 0.5 cup
- flaked coconut: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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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.
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Bake in the preheated oven until coconut is toasted and topping is browned, 15 to 20 minutes.
