1/4 c Sugar 3 tb Almond flavored liqueur
4 tb Cornstarch 1 ea 9″ pie shell
6 c Cherries,pitted
CRUMB T
1 c Flour 1/3 c Butter
1/2 c Sugar 1/2 c Flaked coconut
Combine sugar and cornstarch in saucepan.Add cherries and
liqueur.Cook and stir over low heat until mixture thickens.Spoon into
baked pie shell.Make topping:combine flour and sugar and cut in
butter with pastry cutter,until texture of coarse meal. Stir in
coconut.Sprinkle top of pie to within 2″ of center.Bake @ 375 degrees
for 10 to 12 minutes or until coconut is toasted.
Yields
8 servings