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Sheri & Larry's Cherry-Berry Streusel Pie

2/20/2014

2 – ½ cups all purpose flour

1 tbls sugar

1 tsp salt

1 cup cold butter cubed

7 – 8 tbls cold water

2 cans (21oz each) cherry pie filling

1 cup fresh or frozen raspberries

¼ cup packed brown sugar

¼ cup ground cinnamon

1 cup yellow cake mix

½ cup chopped pecans, toasted

½ cup flaked coconut

¼ cup butter, melted

2 tbls 2% milk

2 tbls 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.


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