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Cherry-Berry Streusel Pie Recipe

Cherry-Berry Streusel Pie Recipe photo by Taste of Home

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"I entered this delicious pie in the Oklahoma State Fair and won a ribbon. It's very pretty and tastes great, especially served with a scoop of vanilla ice cream." Rosalie Seebeck, Bethany, Oklahoma

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Cherry-Berry Streusel Pie Recipe

Prep: 1 hour + chilling Bake: 55 min. + cooling

Yield: 8 Servings

60 55 115

Ingredients

2-1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold butter, cubed
7 to 8 tablespoons cold water
FILLING:
2 cans (21 ounces each) cherry pie filling
1 cup fresh or frozen raspberries
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
TOPPING:
1 cup yellow cake mix
1/2 cup chopped pecans, toasted
1/2 cup flaked coconut
1/4 cup butter, melted
2 tablespoons 2% milk
2 tablespoons sugar

Directions

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.
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.
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. Yield: 8 servings.

How-To: How to Make a Flower Pie Crust»

Nutritional Facts 1 piece equals 769 calories, 38 g fat (21 g saturated fat), 76 mg cholesterol, 659 mg sodium, 103 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Cherry-Berry Streusel Pie in Taste of Home August/September 2010, p65

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Cherry-Berry Streusel Pie

Cherry-Berry Streusel Pie

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Reviewed on Jul. 10, 2011 by aug2295

This was really good and twisting the lattice strips really made for a pretty top - my pies usually don't come out quite so nice looking. I was a little nervous about the streusel with the crust over the top, but actually, it was really good. I did find the raspberries a little overpowering though - I might use blueberries to make this again. I also made the cherry filling myself instead of using canned.

Reviewed on Jul. 05, 2011 by pietc230

LOVE this pie! 5 stars all the way - every part of this recipe is perfect! Super yummy and really pretty to look at too. :) FABULOUS!!!

Reviewed on Jul. 05, 2011 by pietc230

Made this for 4th of July celebration... sooo good! Didn't change a thing, recipe was perfectly wonderfully delicious!!! Husbands new favorite :)

Reviewed on Feb. 27, 2011 by azipadeeday

#1 .. you can LOOK at the pie crust and see how it is made .. #2 at the bottom of the recipe it has a LINK for HOT-TO make a flower pie crust.

Reviewed on Sep. 15, 2010 by smfeldner

Hi stormyw.

You can learn how to make the top crust here:

http://www.tasteofhome.com/Recipes/How-To-Cook/How-to-Make-a-Flower-Pie-Crust

Reviewed on Aug. 14, 2010 by stormyw

how do you make the top crust?

Reviewed on Jul. 30, 2010 by wymer

your magazine referred me to your website. I was hoping to see a video on how to make the pretty pie top. Help

Reviewed on Jul. 22, 2010 by Sassy7301

This is the best cherry pie. I used canned cherry pie filling, as the recipe stated, but my pie turned out too juicy. I'm wondering what to do to make the filling thicker next time.

Reviewed on Jul. 21, 2010 by tonyohio

YOU HAVE NO DIRECTIONS FOR THE FLOWER TOP ON THE PIE. UNDOUBTEDLY CONFUSED WITH ANOTHER RECIPE.