Cherry Pie with Coconut Crumble Topping

And summer allergies have hit full force...I guess I should be lucky enough to say that I managed to make it this long. Then again, runny nose, itchy eyes, sneezing...allergies are allergies no matter when they hit. Being fairly new to the world of allergies, I am still trying to learn how to live with this annoyance. Talking on the phone at work? Difficult. Measuring out flour? Difficult. Stirring together ingredients? Difficult. Serving food to friends and family? Difficult. If you are lucky enough to be living without allergies, count your lucky stars. The past few days there has been a lot of cooking and baking taking place in the kitchen, which has meant a lot of powering through the pain. Yesterday was my mother's birthday and I was thrilled to get the chance to make a number of desserts for the occasion. I had purchased fresh cherries from Door County a few weeks ago and knew that I had to make some sort of cherry pie...


Although I had pre-made pie dough in the refrigerator, I was up for the challenge of baking my own pie crust. The trick here is to be sure to knead the dough long enough to get it to hold together. it is dry and flaky so it is very important to take your time while working with it.

topping I always imagine a fresh-baked pie sitting on the window sill to cool. This pie was absolutely delicious and was easily eaten at the party. Top a warm slice with a scoop of vanilla ice cream and you have yourself a perfect summer evening's dessert.


What are some of your favorite pie recipes? Any summer ingredients that you like to use?

Cherry Pie with Coconut Crumble Topping Recipes from June 1998 Bon Appétit 

Ingredients: for pie crust:

1 1/2 cups unbleached all-purpose flour 1 1/2 tablespoons sugar 1/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces 1 large egg yolk 1 1/2 tablespoons ice water)

for topping:

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

for pie filling: 

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

Instructions: make the crust:

  1. Blend the flour, sugar, and salt in a processor.
  2. Add butter. Using on/off turns, process just until coarse meal forms.
  3. Whisk egg yolk and 1 1/2 tablespoons ice water in small bowl to blend.
  4. Drizzle egg mixture over dough. Using on/off turns, process until moist clumps begin to form, adding more water by teaspoonfuls if dough is dry.
  5. Gather dough into ball and flatten into a disk.
  6. Wrap in plastic, refrigerate 1 hour. (This can be made 2 days ahead of time. Keep chilled and let dough soften slightly before rolling out.)

make the topping:

  1. Mix flour, brown sugar, oats, coconut flakes, salt and cinnamon in a medium bowl.
  2. Add butter, rub in with fingertips until mixture resembles coarse meal.
  3. Cover and refrigerate.

make the pie:

  1. Roll out crust pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper. Peel off top sheet of paper.
  2. Using bottom paper as aid, lift pastry and invert into 9-inch glass pie dish. Peel off paper.
  3. Press pastry gently into the dish. Fold overhang under, crimp to foam high-standing decorative edge. Chill 15 minutes.
  4. Preheat oven to 425 degrees Fahrenheit.
  5. Mix remaining ingredients: cherries, sugar, lemon juice, tapioca and lemon peel, in large bowl. Let stand until cherries release juices, about 10 minutes. Transfer cherry mixture to crust.
  6. Bake pie 15 minutes.
  7. Reduce temperature to 375 degrees Fahrenheit. Transfer pie to baking sheet.
  8. Sprinkle topping over pie. Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes.
  9. Transfer to rack. Cool 30 minutes.
  10. Serve warm or at room temperature.