Buko Cherry Crumble Pie

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1. 1
   In a small saucepan, whisk together the coconut water and cornstarch. Whisk in the coconut milk, granulated sugar, malted milk powder, and salt. Cook over medium heat, whisking constantly, until bubbles are bursting on the surface and the mixture is thick like pudding, 3 to 5 minutes. Remove from the heat and whisk in the butter and vanilla.
2. 2
   Scrape the pudding into a large bowl and stir in the coconut meat with a dinner fork. Cover with plastic wrap so it touches the surface of the filling directly (this will prevent a skin from forming). Refrigerate until chilled, about 2 hours.
3. 3
   In a large bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter and toss to coat. Using your hands, rub the butter into the flour mixture until combined and doughy crumbles form. Set aside in the freezer.
4. 4
   In a food processor, add the flour, salt, and butter and pulse until the butter is broken up into small bits. Add the water and pulse until the mixture looks like crumbled dough.
5. 5
   Transfer to an unfloured work surface. Gather and shape into a flat disc. Lightly dust the work surface with flour and roll out the dough into a 12-inch round.
6. 6
   Transfer to a 9-inch pie plate. There should be some overhanging dough. Tuck this excess under itself, all the way around, and pinch and shape into an evenly raised border, using the flat lip of the pie plate as a base. Flute or crimp the crust. Prick the dough all over with a fork. Refrigerate for at least 30 minutes and up to overnight.
7. 7
   Preheat the oven to 350°F. Set the pie plate on a sheet pan and line the pastry with foil so it covers the dough entirely. Fill with dried beans or pie weights.
8. 8
   Bake until the dough starts to look dry with a matte finish around the inside perimeter, 25 to 30 minutes. Remove the foil and beans and continue to bake (still on the sheet pan) until the perimeter is light golden, 15 to 20 minutes.
9. 9
   After you remove the foil and beans and return the pastry to the oven, it should not balloon in the center. If it does, put the foil and beans back and bake for another 5 to 10 minutes before continuing.
10. 10
    Transfer the pie plate to a wire rack and let cool for 15 minutes. Leave the oven on.
11. 11
    Return the pie plate to the sheet pan and spread the cherry preserves over the bottom of the cooled pastry. Spoon dollops of the chilled buko filling over the jam (this makes it easier to spread while keeping the jam in place). Spread into an even layer and sprinkle with the frozen crumble topping.
12. 12
    Return to the oven and bake until the crust perimeter and parts of the crumb topping are golden brown, about 1 hour.
13. 13
    Transfer the pie plate to a wire rack and let cool for at least 1 hour. Enjoy slightly warm, at room temperature, or chilled.