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

Cherry-Berry Streusel Pie Recipe

Read Reviews
4.5 11
Publisher Photo
"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

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

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.

Directions

  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

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.

Sweet White Wine

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

Reviews for Cherry-Berry Streusel Pie

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 20, 2014

"Prettiest cherry pie I have ever seen."

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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!!!"

MY REVIEW
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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