Made for the Fourth of July - I would suggest a double batch be made.
My version ~ Double Cherry Crunch Pie
I have never made a cherry pie before. Cherry is my hubbies favorite. I recommend serving this with a huge serving spoon to get every last drop.
Home from work at 5:00 ~ pies by 6:00 ~ Party by 7:00 ~ Pie gone by 8:00
I found the recipe here - Better Homes and Gardens ~ July issue, under prize tested recipes, thanks Miss Vivian from East Canton, Ohio
DOUBLE CHERRY CRUNCH PIE
12 oz. frozen tart cherries - thawed - I found a can only
6 oz. frozen sweet cherries - thawed - I found at Kroger
3/4 cup sugar
3 Tbsp. quick cooking tapioca - first time in my life to buy this
2 3x1 inch strips lemon peel
1 9 inch baked pastry shell - oops didn't bake mine ahead of time
1 cup flaked coconut
1/2 cup coarsely chopped almonds
1/2 cup white chocolate pieces - I used a candy bar
1/4 cup quick -cooking rolled oats
1/4 cup whole wheat flour - makes it healthy, wink, wink
2 tbsp. packed brown sugar
1/4 cup butter, melted
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 two cups). Cook and stir five more minutes. Pour filling into baked pastry.
For topping, in a bowl combine coconut, nuts, baking pieces, oats, flour and brown sugar. Add melted butter; stir to combine. Sprinkle topping over filling. Bake 20-25 minutes or until topping is golden brown. Cool on rack. Makes 8 large servings.