Ingredients
8
8 servings
- •0.25 cup white sugar
- •0.25 cup cornstarch
- •6 cups pitted Bing cherries
- •3 tablespoons almond-flavored liqueur (such as Disaronno®)
- •1 (9 inch) baked pie crust
- •1.5 cups all-purpose flour
- •0.75 cup white sugar
- •0.5 cup butter
- •0.75 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.
Nutritional Facts
Per 8 servings
- Calories: 545
- Carbohydrate: 81g
- Fat: 22g
- Fiber: 5g
- Protein: 6g
- Sugar: 46g
Related Recipes
Coconut Pie
Butter Coconut Pie
Coconut Cream Pie
Cherry Pie IV
Cream of Coconut Pie
Baked Fresh Cherry Pie
Cherry Pie
No Crust Coconut Pie
Coconut Custard Pie
The Best Cherry Pie
Old-Fashioned Coconut Cream Pie
