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Tart cherries baked with crunchy almonds and coconut on top!
For the crust:
In the bowl of a food proecessor, combine flour and cold, cubed butter. Add salt. Pulse 3 times. While motor is running, carefully and slowly add water 1 tablespoon at a time until dough starts to gather. Remove dough and place in a bowl. Form into a ball by hand. Flatten into a disc, cover with plastic wrap. Refrigerate for at least 30 minutes. When ready to use, let dough soften. Flour work surface and a rolling pin. Roll out dough to cover your pie plate, carefully roll dough over your rolling pin and lay dough onto your pie plate. Fill with cherry filling.
For the filling:
In a bowl combine sugar, cornstarch, salt and cinnamon. Add cherries and toss. Pour onto your pie crust.
For the topping:
In a small bowl, combine almonds, coconut, flour and brown sugar. Cut in butter by hand until fully crumbled. Sprinkle over cherries.
Bake in a 375ºF preheated oven for 1 hour for fresh cherries or 1 1/2 hours if using frozen cherries. Remove pie when cherries begin to bubble and crust is golden brown. Cool.
Crust recipe adapted from All Recipes. Filling recipe adapted from Martha Stewart.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!