Cherry Berry Streusel Pie

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This delicious pie was made for the Oklahoma State Fair and won a ribbon! Not only is it very pretty, it also tastes great; especially when it is served with a scoop of homemade vanilla ice cream.

Cherry Berry Streusel Pie - This delicious pie was made for the Oklahoma State Fair and won a ribbon! Not only is it very pretty, it also tastes great; especially when it is served with a scoop of homemade vanilla ice cream. #pie #cherrypie

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

Directions:

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.

Enjoy!

Recipe and Photo Courtesy of Taste of Home

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