Cherry Pie With Almond Coconut Crumb Topping

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   For the crust:

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   In the bowl of a food proecessor, combine flour and cold, cubed butter. Add salt. Pulse 3 times. While motor is running, carefully and slowly add water 1 tablespoon at a time until dough starts to gather. Remove dough and place in a bowl. Form into a ball by hand. Flatten into a disc, cover with plastic wrap. Refrigerate for at least 30 minutes. When ready to use, let dough soften. Flour work surface and a rolling pin. Roll out dough to cover your pie plate, carefully roll dough over your rolling pin and lay dough onto your pie plate. Fill with cherry filling.

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   For the filling:

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   In a bowl combine sugar, cornstarch, salt and cinnamon. Add cherries and toss. Pour onto your pie crust.

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   For the topping:

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   In a small bowl, combine almonds, coconut, flour and brown sugar. Cut in butter by hand until fully crumbled. Sprinkle over cherries.

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   Bake in a 375u00b0F preheated oven for 1 hour for fresh cherries or 1 1/2 hours if using frozen cherries. Remove pie when cherries begin to bubble and crust is golden brown. Cool.

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   Crust recipe adapted from All Recipes. Filling recipe adapted from Martha Stewart.

* Per serving · 4 servings · Values may vary.