1/4 c Sugar
4 tb Cornstarch
6 c Cherries,pitted
3 tb Almond flavored liqueur
1 ea 9″ pie shell
COCONUT CRUMB TOPPING
1 c Flour
1/2 c Sugar
1/3 c Butter
1/2 c Flaked coconut
Combine sugar and cornstarch in saucepan.Add cherries and liqueur.
Cook and stir over low heat until mixture thickens.Spoon into baked
pie shell.Make topping:combine flour and sugar and cut in butter with
pastry cutter,until texture of coarse meal. Stir in coconut.Sprinkle
top of pie to within 2″ of center.Bake @ 375 degrees for 10 to 12
minutes or until coconut is toasted. Serves 8.