Coconut Streusel Cherry Pie: A Sweet Slice of Paradise

Cherry pie is a classic for a reason. Its sweet-tart filling, encased in a flaky crust, is a comforting and delicious dessert. But what if we took this classic and elevated it to something truly special? Enter the Coconut Streusel Cherry Pie. This recipe combines the familiar flavors of cherry pie with the tropical twist of coconut, adding a delightful textural contrast with a buttery, crumbly streusel topping. Get ready to experience a slice of paradise!

## Why This Recipe Works

This recipe is more than just a cherry pie with coconut thrown in. It’s carefully crafted to ensure a harmonious balance of flavors and textures:

* **Sweet and Tart Cherry Filling:** The cherry filling is the heart of the pie. We’ll use a combination of fresh or frozen cherries, sugar, and a touch of almond extract to enhance the cherry flavor. Lemon juice adds brightness and balances the sweetness.
* **Flaky Pie Crust:** A good pie starts with a great crust. We’ll provide instructions for making a homemade crust, but you can also use a store-bought crust to save time. The key is to keep the ingredients cold to achieve that coveted flakiness.
* **Coconut Streusel Topping:** This is where the magic happens! The coconut streusel adds a buttery, crumbly, and slightly chewy topping that complements the cherry filling perfectly. The coconut flavor is subtle but adds a tropical warmth to the pie.

## Ingredients

Here’s what you’ll need to create this masterpiece:

### For the Pie Crust (or use a store-bought crust):

* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup ice water

### For the Cherry Filling:

* 6 cups fresh or frozen pitted cherries (if using frozen, thaw and drain well)
* 3/4 cup granulated sugar (adjust to taste based on cherry sweetness)
* 1/4 cup cornstarch
* 1/4 cup lemon juice
* 1 teaspoon almond extract
* 1/4 teaspoon salt

### For the Coconut Streusel Topping:

* 1 cup all-purpose flour
* 1/2 cup packed light brown sugar
* 1/2 cup shredded sweetened coconut
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 teaspoon salt

### Optional:

* 1 tablespoon milk or cream (for brushing the crust)
* Turbinado sugar (for sprinkling on the crust)

## Equipment

* 9-inch pie plate
* Food processor (optional, for making the crust)
* Large bowl
* Small bowl
* Measuring cups and spoons
* Rolling pin
* Plastic wrap
* Baking sheet

## Instructions

Let’s get baking! Here’s a step-by-step guide to making this delicious Coconut Streusel Cherry Pie:

### Part 1: Making the Pie Crust (or use a store-bought crust)

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in pea-sized pieces.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
4. **Form into Disks:** Divide the dough in half and form each half into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This allows the gluten to relax and makes the dough easier to roll out.

**Alternative Method (Food Processor):**

1. **Combine Dry Ingredients:** Place the flour and salt in the food processor and pulse a few times to combine.
2. **Add Butter:** Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs. The butter should be in pea-sized pieces.
3. **Add Ice Water:** With the food processor running, gradually add the ice water until the dough just comes together. Be careful not to overprocess.
4. **Form into Disks:** Divide the dough in half and form each half into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.

### Part 2: Preparing the Cherry Filling

1. **Combine Ingredients:** In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Mix well to ensure the cherries are evenly coated. Let the mixture sit for 15-20 minutes to allow the juices to release and the cornstarch to thicken the filling.

### Part 3: Making the Coconut Streusel Topping

1. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, brown sugar, shredded coconut, and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the mixture until it resembles coarse crumbs. The mixture should be crumbly and slightly clumpy.

### Part 4: Assembling the Pie

1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Roll Out the Crust:** On a lightly floured surface, roll out one of the pie crust disks into a 12-inch circle. Carefully transfer the crust to the 9-inch pie plate. Trim and crimp the edges of the crust to create a decorative border.
3. **Add Filling:** Pour the cherry filling into the prepared pie crust, spreading it evenly.
4. **Add Streusel Topping:** Sprinkle the coconut streusel topping evenly over the cherry filling.
5. **Brush with Milk (Optional):** If desired, brush the edges of the crust with milk or cream and sprinkle with turbinado sugar for extra shine and sweetness.
6. **Bake:** Place the pie on a baking sheet (to catch any drips) and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
7. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set and prevents it from being too runny.

## Tips for Success

* **Keep Ingredients Cold:** Cold ingredients are crucial for a flaky pie crust. Make sure your butter and water are ice-cold.
* **Don’t Overmix the Dough:** Overmixing the pie crust dough will develop the gluten and make the crust tough. Mix just until the dough comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and makes it easier to roll out. It also helps prevent the crust from shrinking during baking.
* **Use a Baking Sheet:** Baking the pie on a baking sheet will catch any drips and prevent your oven from getting messy.
* **Protect the Crust:** If the crust starts to brown too quickly, cover the edges with aluminum foil.
* **Cool Completely:** Let the pie cool completely before slicing and serving. This allows the filling to set and prevents it from being too runny.
* **Adjust Sugar to Taste:** The amount of sugar in the cherry filling can be adjusted to taste, depending on the sweetness of the cherries.
* **Use High-Quality Ingredients:** Using high-quality ingredients, especially butter, will result in a better-tasting pie.
* **Blind Bake Crust (Optional):** For a crispier bottom crust, you can blind bake the crust before adding the filling. To do this, line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until the crust is lightly golden. Remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is golden brown.

## Variations

* **Different Fruits:** While this recipe is specifically for cherry pie, you can easily adapt it to use other fruits, such as blueberries, raspberries, or peaches. Adjust the sugar and cornstarch amounts as needed, depending on the fruit’s sweetness and juiciness.
* **Different Extracts:** Experiment with different extracts, such as vanilla extract or orange extract, to enhance the flavor of the filling.
* **Nuts:** Add chopped nuts, such as almonds or pecans, to the streusel topping for extra flavor and crunch.
* **Spices:** Add a pinch of cinnamon or nutmeg to the filling or streusel topping for a warm, spicy flavor.
* **Chocolate Chips:** Add chocolate chips to the filling for a decadent twist.
* **Lattice Top:** Instead of a streusel topping, you can create a traditional lattice top for the pie.
* **Gluten-Free:** To make this pie gluten-free, use a gluten-free pie crust and gluten-free all-purpose flour in the streusel topping.

## Serving Suggestions

This Coconut Streusel Cherry Pie is delicious on its own, but it’s even better when served with:

* **Vanilla Ice Cream:** A scoop of vanilla ice cream is the perfect complement to the sweet and tart cherry pie.
* **Whipped Cream:** Lightly sweetened whipped cream adds a touch of elegance to the pie.
* **Custard Sauce:** A warm custard sauce is a decadent and comforting addition.
* **A Cup of Coffee or Tea:** This pie is a perfect accompaniment to a cup of coffee or tea.

## Storage

* **Room Temperature:** The pie can be stored at room temperature for up to 2 days. Cover loosely with plastic wrap or foil.
* **Refrigerator:** The pie can be stored in the refrigerator for up to 4 days. Cover tightly with plastic wrap or foil.
* **Freezer:** The pie can be frozen for up to 3 months. Wrap tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.

## Nutritional Information (Estimated)

* Calories: Approximately 400-500 per slice (depending on serving size and ingredients)
* Fat: 20-30g
* Saturated Fat: 10-15g
* Cholesterol: 50-70mg
* Sodium: 200-300mg
* Carbohydrates: 50-60g
* Sugar: 30-40g
* Protein: 3-5g

*Please note that these are estimates and may vary depending on the specific ingredients and serving size.*

## Conclusion

This Coconut Streusel Cherry Pie is a delightful twist on a classic dessert. The combination of sweet and tart cherries, flaky crust, and buttery coconut streusel topping is simply irresistible. Whether you’re baking for a special occasion or just want to treat yourself, this pie is sure to impress. So, gather your ingredients, preheat your oven, and get ready to experience a slice of paradise!

## FAQs

**Q: Can I use canned cherry pie filling instead of making my own?**

A: While you can use canned cherry pie filling, the flavor and texture won’t be as good as homemade. Homemade filling allows you to control the sweetness and add your own personal touch.

**Q: Can I use a different type of coconut?**

A: We recommend using shredded sweetened coconut for this recipe. Unsweetened coconut will work, but you may need to add a bit more sugar to the streusel topping.

**Q: My crust is shrinking during baking. What can I do?**

A: Make sure you chill the dough for at least 1 hour before rolling it out. Also, avoid overworking the dough, as this can cause it to shrink during baking. You can also try docking the crust (poking holes in it with a fork) to prevent it from puffing up too much.

**Q: My streusel topping is burning. What can I do?**

A: If the streusel topping starts to brown too quickly, cover the pie with aluminum foil for the remaining baking time.

**Q: Can I make this pie ahead of time?**

A: Yes, you can make the pie ahead of time and store it in the refrigerator for up to 4 days. You can also freeze the pie for up to 3 months.

**Q: Can I use a store-bought graham cracker crust?**

A: While not traditional, you *can* use a store-bought graham cracker crust if you are short on time or prefer that texture. The flavor profile will be different, but still enjoyable.

**Q: What kind of cherries are best?**

A: Tart cherries, such as Montmorency cherries, are the best for cherry pie because their tartness balances the sweetness of the sugar. Sweet cherries can also be used, but you may want to reduce the amount of sugar in the filling.

Enjoy your Coconut Streusel Cherry Pie! This recipe is perfect for holidays, potlucks, or any time you want to bake something special. Happy baking!