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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents' Day or Valentine's Day, but it's popular with my family in any season. Ingredients:
pastry for single-crust pie (9 inches) |
3 cans (14-1/2 ounces each) pitted tart cherries |
1 cup sugar |
1/3 cup cornstarch |
1/2 teaspoon ground cinnamon |
1/4 teaspoon red food coloring, optional |
topping: |
1 egg, lightly beaten |
2 tablespoons milk |
1 tablespoon butter, melted |
1/4 teaspoon almond extract |
1/4 cup sugar |
1/8 teaspoon salt |
1 cup flaked coconut |
1/2 cup sliced almonds |
Directions:
1. Preheat oven to 400°. Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside.
2. Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
3. Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° 20 minutes.
4. Meanwhile, in a large bowl, combine first six topping ingredients. Stir in coconut and almonds.
5. Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake 15-20 minutes or until topping is lightly browned. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting. Yield: 6-8 servings.
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