Double Cherry Crunch Pie

By Angela-4

Ingredients

• 12 ounces frozen tart cherries, thawed
• 6 ounces frozen sweet cherries, thawed
• 3/4 cupsugar
• 3 tablespoonsquick-cooking tapioca
• 2 3x1-inchstrips lemon peel
• 1 9 inchbaked pastry shell
• 1 cupflaked coconut
• 1/2 cupcoarsely chopped almonds
• 1/2 cupwhite chocolate baking pieces
• 1/4 cupquick-cooking rolled oats
• 1/4 cupwhole wheat flour
• 2 tablespoonspacked brown sugar
• 1/4 cupbutter, melted

Preparation

Step 1

1. Preheat oven to 375 degrees 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 to 25 minutes or until topping is golden brown. Cool on rack.

From the Test Kitchen•Tip *Use a vegetable peeler to remove large strips of peel (about 3x1 inch) from a lemon, avoiding the bitter white pith