Cherry-Berry Streusel Pie

By ackmayhew

Ingredients

• FILLING:
• 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
• 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

Preparation

Step 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.
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.