CHERRY-BERRY STREUSEL PIE

Cherry-Berry Streusel Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 17

2 1/2 cup(s) all purpose flour
1 tablespoon(s) sugar
1 teaspoon(s) salt
1 cup(s) cold butter, cubed
7-8 tablespoon(s) cold water
FOR THE FILLING
2 can(s) 21 ounces each cherry pie filling
1 cup(s) fresh or frozen raspberries
1/4 cup(s) packed brown sugar
1/4 teaspoon(s) ground cinnamon
FOR THE TOPPING
1 cup(s) yellow cake mix
1/2 cup(s) chopped pecans, toasted
1/2 cup(s) flaked coconut
1/4 cup(s) butter, melted
2 tablespoon(s) milk
2 tablespoon(s) sugar

Steps:

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.