Cherry-Berry Streusel Pie Recipe
Cherry-Berry Streusel Pie Recipe photo by Taste of Home

Cherry-Berry Streusel Pie Recipe

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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
TOTAL TIME: Prep: 1 hour + chilling Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 55 min. + cooling
MAKES: 8 servings


  • 2-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold butter, cubed
  • 7 to 8 tablespoons cold water
  • 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
  • 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

Nutritional Facts

1 piece: 769 calories, 38g fat (21g saturated fat), 76mg cholesterol, 659mg sodium, 103g carbohydrate (59g sugars, 4g fiber), 6g protein


  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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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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Reviewed Feb. 20, 2014

"Prettiest cherry pie I have ever seen."

Reviewed Feb. 20, 2014

"I'd Like A Big Slice Now!One suggestion, Though. I Don't Use Cake Mixes So What Is The Replacement? The Ingredients For Yellow Cake?thanks"

Reviewed Jul. 10, 2011

"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 Jul. 5, 2011

"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 Jul. 5, 2011

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

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