Double Cherry Crunch Pie

By á-159368

BHG July 2012

Ingredients

• 12 oz. frozen tart cherries, thawed
• 6 oz. frozen sweet cherries, thawed
• 3/4 cup sugar
• 3 tbsp quick-cooking tapioca
• 2 3x1-inch strips lemon peel
• 1 9-inch baked pastry shell
• 1 cup flaked coconut
• 1/2 cup coarsely chopped almonds
• 1/2 cup white baking chocolate pieces
• 1/4 cup quick-cooking rolled oats
• 1/4 cup whole wheat flour
• 2 tbsp packed brown sugar
• 1/4 cup butter, melted

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375 degree F. Drain cherries, reserving juices; if necessary, add water to equal 1 cup. In a medium saucepan combine sugar and tapioca. Stir in reserved juices and lemon peel. Cook and stir over medium heat until thickened and bubbly. Remove and discard lemon peel. Add drained cherries (you should have about 2 cups). Cook and stir 5 minutes more. Pour filling into baked pastry.

2. For topping, in a bowl combine coconut, nuts, baking pieces, oats, flour, and brown sugar. Add butter; stir to combine. Sprinkle topping over filling. Bake 20 - 25 minutes or until topping is golden brown. Cook on rack.