Friday, May 17, 2013

Friday Pie-Day: Cherry-Berry Streusel Pie

So here follows a tale of a pie that didn’t quite turn out like the picture promised. However, it was due mostly to our lack of direction-reading, so I am looking forward to trying this pie again! (This was our monthly pie from last year, so it may be time to make again soon!)

It certainly was an interesting (and extensive and random) mix of ingredients!

After preparing the pie crust, we simply dumped all the filling ingredients into a bowl. We used frozen raspberries, so they had to sit out and thaw for a bit, then be drained.

The brown sugar and cinnamon smelled so good with the cherries and raspberries!

The topping is where we went wrong. We didn’t read the recipe closely enough, so we mixed the cake mix and chopped pecans (we omitted the coconuts) with butter and milk. Oops! As you can see, it was a weird consistency that had to be spread by hand.

Determined not to let this setback ruin our pie, we plowed onward with our plan for a decorative pie crust. We tried to imitate the elaborate “flower design” we observed in the example photo, with mediocre results.

And then we brushed the top with milk and sugar.

Yeah, so it sort-of ended up “rising” a little in the oven, which was weird.

It turned out looking rather odd, but fortunately the flavor was not affected. We are looking forward to making it the “correct” way one of these days!

It may not have looked amazing, but it certainly tasted heavenly!


And as you can see, we had no problem polishing off this less-than-perfect pie!

Cherry-Berry Streusel Pie (recipe from Taste of Home)

2 cans (21 oz. each) cherry pie filling
1 cup fresh or frozen raspberries
¼ cup packed brown sugar
¼ tsp. cinnamon

1 cup yellow cake mix
½ cup chopped pecans, toasted
½ cup flaked coconut
¼ cup butter, melted
2 tbsp. milk
2 tbsp. sugar

  1. Prepare pie crust and place in pie plate. Combine filling ingredients; spoon into curst.
  2. Sprinkle dry cake mix, pecans, and coconut on top. Drizzle with butter.
  3. Top with pie crust. Brush crust with milk; sprinkle with sugar. Cover edges loosely with foil.
  4. Bake at 375 for 55-65 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.

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