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Cherry-Berry Streusel Pie




Source of Recipe


Unknown


List of Ingredients




Cherry-Berry Streusel Pie


1 box Pillsbury Refrigerated Pie Crust
2 cans (21oz.) cherry pie filling
1 cup raspberries (fresh or frozen)
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1 cup yellow cake mix
1/2 cup chopped roasted pecans
1/2 cup flaked coconut
1/4 cup melted butter
2 tablespoons granulated sugar

Recipe





Preheat oven to 400 degrees. Place one pie crust into 9-inch pie pan. Combine pie filling, raspberries, brown sugar and cinnamon. Pour into pie crust. Sprinkle cake mix, nuts and coconut on top of filling. Brush both sides of top crust with 2 tablespoons of butter; sprinkle both sides of crust with 2 tablespoons of sugar, pour remaining butter on top of pie. Cut crust with pastry cutter, making long strips of crust. Twist or weave pastry strips on top of pie.

Wrap excess top curst under bottom crust edge. Press edges together to seal; flute.

Bake 400 degrees for 50 to 60 minutes or until crust is golden brown and pie is thoroughly cooked through. You may cover top of pie with foil to prevent overbrowning after 25-30 minutes of baking.

Serves 8