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

Cherry-Berry Streusel Pie Recipe

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
   (12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Feb. 20, 2014

"Prettiest cherry pie I have ever seen."

MY REVIEW
Reviewed Feb. 20, 2014

"cake mix? i do not think so."

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 Feb. 20, 2014

"I am sure the pie tastes great but I would like to know how you think winning a ribbon for a pie where the filling comes mostly from a can, is a great thing. Maybe actually try making the cherry pie filling from scratch."

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."

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