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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 81.2g
  • 26%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  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.
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