Cherry-Berry Streusel Pie |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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 Ingredients:
2-1/2 cups king arthur unbleached 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 |
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.
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