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1
If you havent already, prepare the pastry and refrigerate it until firm enough to roll, 1 1/2 to 2 hours.
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2
On a sheet of lightly floured waxed paper, roll the pastry into a 13 1/2-inch circle with a floured rolling pin.
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3
Invert the pastry over a 9-inch deep-dish pie pan.
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4
Center it, then peel off the paper.
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5
Gently tuck the pastry into the pan, without stretching it, and sculpt the overhang into an upstanding ridge.
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6
Put the pie shell in the freezer for at least 30 minutes.
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7
To make the filling, combine the apples, cherries, amaretto, vanilla, and lemon juice in a large mixing bowl; toss well.
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8
Mix in 1/2 cup of the sugar.
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9
Set aside for 10 minutes.
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10
Preheat the oven to 400 degrees.
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11
In a small bowl, mix the remaining 2 tablespoons sugar with the cornstarch.
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12
Sprinkle over the fruit and toss well.
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13
Turn the filling into the frozen pie shell.
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14
Smooth the filling with your hands to even it out.
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15
Place directly on the center oven rack and bake for 35 minutes.
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16
While the pie bakes, make the topping.
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17
Put the flour, sugar, salt, almonds, and coconut in a food processor and pulse several times to mix.
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18
Remove the lid and scatter the butter pieces over the dry ingredients.
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19
Pulse the machine repeatedly, until the mixture resembles fine crumbs.
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20
Add the milk and pulse again until the crumbs are more gravelly in texture.
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21
Refrigerate.
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22
After 35 minutes, remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil.
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23
Reduce the oven temperature to 375 degrees.
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24
Carefully dump the crumbs in the center of the pie and spread them evenly over the surface with your hands.
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25
Press on the crumbs gently to compact them.
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26
Put the pie on the baking sheet back in the oven and bake until the juices bubble thickly around the edge, another 35 to 40 minutes.
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27
Transfer the pie to a cooling rack and let cool for at least 1 hour before slicing.
