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Cherry-Berry Streusel Pie

 Cherry-Berry Streusel Pie
"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
8 ServingsPrep: 1 hour + chilling Bake: 55 min. + cooling


  • 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


  • 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

2 of 2

Cherry-Berry Streusel Pie (continued)

Directions (continued)

  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.