1 (9 inch) pie crust
1 can cherry pie filling
1/2 c. flour
1/4 c. sugar
1/4 c. melted butter
1 c. coconut

Bake pie crust at 450 degrees for 5 minutes. Bring pie filling to a boil in saucepan; pour into warm pie crust. Combine flour and sugar. Stir in butter. Add coconut and stir with fork until mixture is crumbly. Sprinkle evenly over pie filling. Bake at 375 degrees for 20 to 25 minutes or until lightly browned. Cool.