As I detailed in a previous post I got a whackload of cherries and needed something to do with them. Obviously pie came to mind but I didn’t want to make a traditional pie. Luckily I came across this recipe from Bon Appetit.
What got me was the coconut. I love love love coconut! And doesn’t the combination of cherry and coconut sound delicious? Instead of the traditional two crust cherry pie this recipe features a coconut crumb topping. It’s like pie meets cobbler. Bring.It.On.
Since I recently figured out that I could make pie crust I was totally gungho for making me some crust. The crust recipe was pretty simple and came out very flaky and delicious. I enjoyed that it didn’t require any shortening.
The rest of the pie was easy to make and turned out really well. I loved the cherry and coconut combination but wouldn’t have minded an additional flavour in with the cherries. Next time I might add a hint of grated ginger to the mix to give it some bite. Alternately the crumb might be pretty good with some finely chopped candied ginger in there too.
If you have some cherries on hand (or other summer berries) this pie is definitely worth trying.
Cherry Pie with Coconut Crumb 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
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 (about) ice water
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
Blend first 3 ingredients in processor. Add butter. Using on/off turns, process just until coarse meal forms. Whisk egg yolk and 1 1/2 tablespoons ice water in small bowl to blend. 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. Gather dough into ball. Flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Cover and refrigerate.
Roll out 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. Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish. Peel off paper. Press pastry gently into dish. Fold overhang under; crimp to form high-standing decorative edge. Chill 15 minutes.
Preheat oven to 425°F. Mix remaining ingredients in large bowl. Let stand until cherries release juices, about 10 minutes. Transfer cherry mixture to crust.
Bake pie 15 minutes. Reduce oven temperature to 375°F. Transfer pie to baking sheet. 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. Transfer to rack. Cool 30 minutes. Serve warm or at room temperature.
From Bon Appetit June 1998
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