Total Time
30mins
Prep 15 mins
Cook 15 mins

sweet cherries

Ingredients Nutrition

Directions

  1. Combine sugar and cornstarch in saucepan.The amount of sugar depends on the sweetness of the cherries and how sweet you like your pie. I use 1/2 cup.
  2. Add cherries and liqueur.
  3. Cook and stir over low heat until mixture thickens.
  4. Spoon into baked pie shells.
  5. Make topping: combine flour and sugar and cut in butter with pastry cutter, until texture of coarse meal.
  6. Stir in coconut.
  7. Sprinkle top of pie to within 2" of center.
  8. Bake at 375 degrees for 10 to 12 minutes or until coconut is toasted.

Reviews

(2)
Most Helpful

I didn't have the liqueur so I used 2 tsp extract. The frozen cherries I used were so dry with all the cornstarch and sugar, that three tbsp of liqueur would not have helped. I think next time I will leave out the cornstarch almost completely. One pie would have been better than the two recommended and I used sliced almonds in the crumb crust instead of coconut and it was delicious. I hope to make this pie again soon with some alterations and it will be a five star! Thanks for the recipe!

kingc00kie March 02, 2006

This was my adopted recipe before I sent it back. I am not allowed to answer your zaar mail. I made this and found there was too much for 1 pie, would make 2 pies easily. I didn't like the topping.My personal opinion and if I had kept it I was going to try a different type of topping. The topping never did brown in 10 minutes. I turned the oven to 400* and put it on broil for a couple minutes. I think it was the flour in the topping that made it taste ucky. Maybe nuts would have been better. The cherry filling was good.

Dorel August 14, 2005

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