Cherry Pie with Almond Coconut Crumb Topping

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.