When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer. You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace. Even the chilling time is flexible if you're in a big hurry.
I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents' Day or Valentine's Day, but it's popular with my family in any season.
A neighbor shared this pie with me years ago, and now it has a big fan club. I'm always looking for new treats to bake for my family, but this is one I turn to again and again, especially in summer. —Wanda Van Voorhis, Plain City, Ohio
I created this yummy recipe for a cherry pie contest at the San Diego County Fair when i was first married in 1984. It won the blue ribbon. I love entering contests and am a six-time Pillsbury Bake-Off finalist. —Marian Hollingsworth, La Mesa, California
I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.—Ramona Pleva, Lincoln Park, New Jersey