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My review
Coconut Streusel Cherry Pie
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YLETHA
"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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Ingredients
40 m servings 545Original recipe yields 8 servings (1 9-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.