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

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  • tallent37865
    Feb 20, 2014

    Prettiest cherry pie I have ever seen.

  • grannyberry
    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

  • aug2295
    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.

  • pietc230
    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!!!

  • pietc230
    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 :)

  • azipadeeday
    Feb 27, 2011

    #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.

  • smfeldner
    Sep 15, 2010

    Hi stormyw.You can learn how to make the top crust here:

  • stormyw
    Aug 14, 2010

    how do you make the top crust?

  • wymer
    Jul 30, 2010

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

  • Sassy7301
    Jul 22, 2010

    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.