cherry-berry streusel pie

Name: Cherry-Berry Streusel Pie
Prep time: 1 h
Cook time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 cup(s) all purpose flour; 1 tablespoon(s) sugar; 1 teaspoon(s) salt; 1 cup(s) cold butter, cubed; 7-8 tablespoon(s) cold water; FOR THE FILLING; 2 can(s) 21 ounces each cherry pie filling; 1 cup(s) fresh or frozen raspberries; 1/4 cup(s) packed brown sugar; 1/4 teaspoon(s) ground cinnamon; FOR THE TOPPING; 1 cup(s) yellow cake mix; 1/2 cup(s) chopped pecans, toasted; 1/2 cup(s) flaked coconut; 1/4 cup(s) butter, melted; 2 tablespoon(s) milk; 2 tablespoon(s) sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 1 Hr

cook time 55 Min

method Bake

Ingredients For cherry-berry streusel pie

2 1/2 c

all purpose flour
1 Tbsp

sugar
1 tsp

salt
1 c

cold butter, cubed
7-8 Tbsp

cold water
FOR THE FILLING
2 can

21 ounces each cherry pie filling
1 c

fresh or frozen raspberries
1/4 c

packed brown sugar
1/4 tsp

ground cinnamon
FOR THE TOPPING
1 c

yellow cake mix
1/2 c

chopped pecans, toasted
1/2 c

flaked coconut
1/4 c

butter, melted
2 Tbsp

milk
2 Tbsp

sugar

How To Make cherry-berry streusel pie

1
Place the flour, sugar and salt in a food processor; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

2
On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Combine the filling ingredients; spoon into crust. Sprinkle with dry cake mix, pecans and coconut. Drizzle with butter. Roll out remaining pastry to a 13-inch circle; cut into strips for a lattice top. While creating the lattice top, twist the pastry strips for a decorative effect. Seal and flute edges of pie.
3
Brush lattice top with milk; sprinkle with sugar. Cover edges loosely with foil. Bake at 375° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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