Cherry Almond Pie

Filling:
1/4 c Sugar
4 tb Cornstarch
6 c Cherries,pitted
3 tb Almond flavored liqueur
1 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.

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