Cherry Pie with Coconut Topping

For topping

1/2 cup unbleached all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup old-fashioned oats
1/3 cup sweetened flaked coconut
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces

For pie

Simple Pie Pastry

2 1/2 pounds fresh cherries, pitted
2/3 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons quick-cooking tapioca
1 teaspoon finely grated lemon peel

Make topping

Mix first 6 ingredients in medium bowl.
Add butter; rub in with fingertips until mixture resembles coarse meal.
Cover and refrigerate.

Make pie

• Roll out pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper.
• Peel off top sheet of paper.
• Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish.
• Peel off paper.
• Press pastry gently into dish.
• Fold overhang under; crimp to form high-standing decorative edge.
• Chill 15 minutes.

Preheat oven to 425°F.

• Mix remaining ingredients in large bowl.
• Let stand until cherries release juices, about 10 minutes.
• Transfer cherry mixture to crust.

• Bake pie 15 minutes.
• Reduce oven temperature to 375°F.
• Transfer pie to baking sheet.
• Sprinkle topping over pie.
• Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes.
• Transfer to rack.
• Cool 30 minutes.
• Serve warm or at room temperature.

Cherry Pie with Coconut Topping

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