Lunch: Coconut Streusel Cherry Pie

Recipe by 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

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

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.

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