Double Cherry Crunch Pie
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Easy, from-scratch cherry pie with two kinds of cherries and a buttery crumbly topping of oats, coconut and almonds.
Ingredients
  • 1 9-inch deep dish pie crust
  • 12 ounces frozen tart cherries, thawed (or 1½ to 2 cans of tart cherries)
  • 6 ounces frozen sweet cherries, thawed
  • ¾ cup sugar
  • 3 tbsp quick-cooking tapioca
  • 2 lemon peel strips (1 in x 3 in)
  • 1 cup flaked coconut
  • ½ cup almond slivers, or coarsely chopped almonds
  • ¼ cup quick-cooking oats
  • ¼ cup whole wheat flour
  • 2 tbsp brown sugar
  • ¼ cup butter melted
Instructions
  1. Bake the pie shell until dry and lightly browned, according to your recipe or package directions. Cool.
  2. Preheat oven to 375 degrees.
  3. Drain the cherries, reserving the juices. If necessary, add enough water to the juice to make 1 cup.
  4. In a medium saucepan, combine the sugar and tapioca. Stir in the reserved cherry juice and lemon peel. Cook over medium heat, stirring frequently until thickened and bubbly. Remove and discard the lemon peel. Add the cherries (you should have about 2 to 2½ cups); cook and stir for 5 more minutes. Pour the filling into the baked crust.
  5. For the topping, in a medium bowl, combine the coconut, almonds, oats, flour, and brown sugar; stir to combine. Add the melted butter and mix until thoroughly incorporated. Sprinkle topping evenly over the pie filling.
  6. Bake at 375 degrees for 20 to 25 minutes, or until topping is golden brown, and filling is starting to bubble. Cool on a wire rack.
Notes
I wanted a lot of cherries in my pie, so I added extra cherries to my filling. I used 2 whole cans of tart cherries along with the recommended amount of frozen sweet cherries. That yielded about 3 cups total of cherries that I put in my filling, which worked out well because I have a slightly larger than normal pie pan. You will have to adjust the amount of cherries you can add based on how much your pie crust can hold, but pack in as many as you can! The more cherries, the better!
Use a vegetable peeler to make wide strips of lemon peel, cutting them about 1 inch wide and 3 inches long.
After filling the crust, I put a ring of foil over the edges of the crust to prevent it from overbrowning.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/double-cherry-crunch-pie/