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Double Cherry Crunch Pie

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  • Makes: 8 servings
  • Prep: 35 mins
  • Bake: 20 mins to 25 mins 375°F

Double Cherry Crunch Pie



  1. 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.
  2. 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.

From the Test Kitchen


Use a vegetable peeler to remove large strips of peel (about 3x1 inch) from a lemon, avoiding the bitter white pith.

Nutrition Facts (Double Cherry Crunch Pie)

    Per serving:
  • 545 kcal cal.,
  • 28 g fat
  • (16 g sat. fat,
  • 4 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 31 mg chol.,
  • 271 mg sodium,
  • 68 g carb.,
  • 4 g fiber,
  • 39 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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