Apple Cherry Pie with Coconut Almond Crumb Topping Recipe

Apple Cherry Pie with Coconut Almond Crumb Topping Recipe

  • 1 recipe Flaky Cream Cheese Pastry, refrigerated
  • 5 cups peeled, cored, and sliced apples
  • 3 cups pitted and halved fresh cherries
  • 3 tablespoons amaretto
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • ½ cup plus 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • ¼ teaspoon salt
  • ½ cup sliced almonds
  • ½ cup sweetened flaked coconut
  • 6 tablespoons (¾ stick) cold unsalted butter, cut into ¼-inch pieces
  • 1 tablespoon milk or light cream
  1. If you haven’t already, prepare the pastry and refrigerate it until firm enough to roll, 1½ to 2 hours.
  2. On a sheet of lightly floured waxed paper, roll the pastry into a 13½-inch circle with a floured rolling pin. Invert the pastry over a 9-inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, and sculpt the overhang into an upstanding ridge. Put the pie shell in the freezer for at least 30 minutes.
  3. To make the filling, combine the apples, cherries, amaretto, vanilla, and lemon juice in a large mixing bowl; toss well. Mix in ½ cup of the sugar. Set aside for 10 minutes. Preheat the oven to 400 degrees.
  4. In a small bowl, mix the remaining 2 tablespoons sugar with the cornstarch. Sprinkle over the fruit and toss well. Turn the filling into the frozen pie shell. Smooth the filling with your hands to even it out. Place directly on the center oven rack and bake for 35 minutes.
  5. While the pie bakes, make the topping. Put the flour, sugar, salt, almonds, and coconut in a food processor and pulse several times to mix. Remove the lid and scatter the butter pieces over the dry ingredients. Pulse the machine repeatedly, until the mixture resembles fine crumbs. Add the milk and pulse again until the crumbs are more gravelly in texture. Refrigerate.
  6. After 35 minutes, remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil. Reduce the oven temperature to 375 degrees. Carefully dump the crumbs in the center of the pie and spread them evenly over the surface with your hands. Press on the crumbs gently to compact them. Put the pie on the baking sheet back in the oven and bake until the juices bubble thickly around the edge, another 35 to 40 minutes.
  7. Transfer the pie to a cooling rack and let cool for at least 1 hour before slicing.
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