Double Cherry Crunch Pie


12 ounces frozen tart cherries, thawed

6 ounces frozen sweet cherries, thawed

3/4 cup sugar

3 tablespoons 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 chocolate baking pieces

1/4 cup quick-cooking rolled oats

1/4 cup whole wheat flour

2 tablespoons 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 2 cups). Cook and stir 5 minutes more. Pour filling into baked pastry.

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.

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