Cherry Pie with Coconut Crumb Topping Recipe

Name: Cherry Pie with Coconut Crumb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unbleached all purpose flour; 1/2 cup (packed) golden brown sugar; 1/3 cup old-fashioned oats; 1/3 cup sweetened flaked coconut; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces; Simple Pie Pastry; 2 1/2 pounds fresh cherries, pitted; 2/3 cup sugar; 2 tablespoons fresh lemon juice; 2 tablespoons quick-cooking tapioca; 1 teaspoon finely grated lemon peel

Servings: persons

1/2 cup unbleached all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup old-fashioned oats
1/3 cup sweetened flaked coconut
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
Simple Pie Pastry
2 1/2 pounds fresh cherries, pitted
2/3 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons quick-cooking tapioca
1 teaspoon finely grated lemon peel

1
Mix first 6 ingredients in medium bowl.
2
Add butter; rub in with fingertips until mixture resembles coarse meal.
3
Cover and refrigerate.
4
Roll out pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper.
5
Peel off top sheet of paper.
6
Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish.
7
Peel off paper.
8
Press pastry gently into dish.
9
Fold overhang under; crimp to form high-standing decorative edge.
10
Chill 15 minutes.
11
Preheat oven to 425F.
12
Mix remaining ingredients in large bowl.
13
Let stand until cherries release juices, about 10 minutes.
14
Transfer cherry mixture to crust.
15
Bake pie 15 minutes.
16
Reduce oven temperature to 375F.
17
Transfer pie to baking sheet.
18
Sprinkle topping over pie.
19
Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes.
20
Transfer to rack.
21
Cool 30 minutes.
22
Serve warm or at room temperature.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup unbleached all purpose flour, 1/2 cup (packed) golden brown sugar, 1/3 cup old-fashioned oats, 1/3 cup sweetened flaked coconut, and more.

Yes, Cherry Pie with Coconut Crumb Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry Pie with Coconut Crumb Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions