Coconut Streusel Cherry Pie Tasty Recipes
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| Coconut Streusel Cherry Pie |
"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 :
- 1/4 cup white sugar
- 1/4 cup cornstarch
- 6 cups pitted Bing cherries
- 3 tablespoons almond-flavored liqueur (such as Disaronno®)
- 1 (9 inch) baked pie crust
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 cup butter
- 3/4 cup flaked coconut
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 40M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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