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Coconut Streusel Cherry Pie

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"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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40 m servings 545 cals
Original recipe yields 8 servings (1 9-inch pie)

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  • Prep

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  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 545 calories; 22.2 g fat; 81.2 g carbohydrates; 5.5 g protein; 31 mg cholesterol; 220 mg sodium. Full nutrition

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