Cherry Pie with Coconut Crumb 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
• 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

1. Mix first 6 ingredients in medium bowl.
2. Add butter; rub in with fingertips until mixture resembles coarse meal.
3. Cover and refrigerate.
4. Roll out pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper.
5. Peel off top sheet of paper.
6. Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish.
7. Peel off paper.
8. Press pastry gently into dish.
9. Fold overhang under; crimp to form high-standing decorative edge.
10. Chill 15 minutes.
11. Preheat oven to 425F.
12. Mix remaining ingredients in large bowl.
13. Let stand until cherries release juices, about 10 minutes.
14. Transfer cherry mixture to crust.
15. Bake pie 15 minutes.
16. Reduce oven temperature to 375F.
17. Transfer pie to baking sheet.
18. Sprinkle topping over pie.
19. Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes.
20. Transfer to rack.
21. Cool 30 minutes.
22. Serve warm or at room temperature.

flour, golden brown sugar, oldfashioned oats, coconut, salt, ground cinnamon, butter, simple pie pastry, fresh cherries, sugar, lemon juice, tapioca, lemon peel

Taken from www.epicurious.com/recipes/food/views/cherry-pie-with-coconut-crumb-topping-5380 (may not work)