Cherry Pie for 4th of July
Posted on 27 June 2008 by joy
Every year at the 4th of July, my family has an unspoken pie contest. It’s definitely a fierce competition with strategy and drama, but it’s all unspoken. This 4th of July, my whole family- aunts, uncles, cousins, parents and grandparents will descend on biggest house with the biggest pool. My aunt happens to be the lucky host this year. We’ll come with bathing suits towels, snacks and…. pies.
There’s no telling who will go home with the unspoken crown this year. My Dad is the reigning champion with last years Apple Carmel Pie. I have to hand it to him… it was outta sight.
This year I’m bringing out the big guns with the Cherry Pie with Coconut Crumb Topping.
With fresh sweet cherries and crunchy coconut crumble, I might just have a fighting chance this year… but there’s no telling what tricks my Dad has up his sleeve.
Cherry Pie with Coconut Crumb Topping
Recipe from Bon Appetite June 1998
For topping
1/2 cup unbleached all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup old-fashioned oats
1/3 cup sweetened flaked coconut
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
For Pie Filling
2 1/2 pounds fresh cherries, pitted
2/3 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons quick-cooking tapioca
1 teaspoon finely grated lemon peel
Make topping
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Cover and refrigerate.
Make pie
Roll out pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper. Peel off top sheet of paper. Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish. Peel off paper. Press pastry gently into dish. Fold overhang under; crimp to form high-standing decorative edge. Chill 15 minutes.
Preheat oven to 425°F. Mix remaining ingredients in large bowl. Let stand until cherries release juices, about 10 minutes. Transfer cherry mixture to crust.
Bake pie 15 minutes. Reduce oven temperature to 375°F. Transfer pie to baking sheet. Sprinkle topping over pie. Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes. Transfer to rack. Cool 30 minutes. Serve warm or at room temperature.
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Tags | cherry, holiday, pie, recipe, summer dessert
