1/2 c. all-purpose flour
1/4 c. sugar
1/4 c. butter, melted
1 c. flaked coconut
1 (9 inch) pastry shell, unbaked
1 (21 oz.) can cherry pie filling

Combine first 3 ingredients; add coconut, and stir until mixture is crumbly. Set aside. Bake pastry shell at 450 degrees for 5 minutes. Cook pie filling in a saucepan over medium heat just until hot. Pour into pastry shell; sprinkle coconut mixture over filling. Bake at 375 degrees for 25 minutes or until top is lightly browned. Cool on a wire rack. Yield: 1 (9 inch) pie.