Cherry Raspberry Streusel Lattice Pie

Ever heard of the Trunk Monkey?

No more monkeying around. It’s pie time.

Cherry and raspberry are a surprisingly good combination. I love the pecan studded topping. You get sweet, tart and crunch in every bite.

Cherry Raspberry Streusel Lattice Pie

Ingredients for crust:

2-1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold butter
7 to 8 tablespoons cold water

Ingredients for 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

Ingredients for topping:

1 cup yellow cake mix
1/2 cup chopped pecans, toasted
1/2 cup flaked coconut
1/4 cup butter, melted
2 tablespoons milk
2 tablespoons sugar

Directions:

1. Place the flour, sugar and salt in a food processor and pulse until blended. Add butter; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.

2. 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.

3. 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.

4. Combine the filling ingredients; spoon into crust. Sprinkle with dry cake mix, pecans and coconut. Drizzle with butter.

5. Roll out remaining pastry to a 13-inch circle; cut into strips for a lattice top. Form lattice by interweaving the dough strips. Seal and flute edges of pie.

6. Brush lattice top with milk; sprinkle with sugar. Cover edges loosely with foil.

7. Bake at 375°F for 55-65 minutes or until crust is golden brown and filling is bubbly. Top with a scoop of ice cream, if you like.

Serves 8

Recipe from Taste Of Home Magazine