CHERRY-BERRY STREUSEL PIE
Suggested by a pie that Publix used to sell, one that was better than either a cherry or blueberry pie alone. This one starts with LubyLubyLuby's Best Cherry Pie recipe (thank you, Luby) and finishes with a streusel topping. If you don't have a pie crust handy, just bake the filling and streusel in a glass or ceramic baking dish and serve it as a crisp/cobbler/crurmble-esque dessert with a scoop of vanilla ice cream.
Provided by Nadacook
Categories Dessert
Time 1h25m
Yield 1 9, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- FILLING: Combine sugar, cornstarch and salt in a mixing bowl.
- Drain cherries, pouring 1/4 cup of the juice into a small bowl or measuring cup. Set the cherries aside. Add almond extract and vanilla to the juice in the cup.
- Add the liquid to the dry ingredients in the mixing bowl and mix well. Add the butter and use the back of a fork to smoosh it up into smaller pieces that will spread themselves around the mixture.
- Stir in the cherries and let the mixture stand for 15 minutes. While it's sitting there, taunting you, make the streusel:.
- STREUSEL: Combine all dry ingredients in a bowl, then add the butter and vanilla. Cut the butter into the dry ingredients with a pastry blender or two knives until mixture looks crumbly - like a bowl of gravel. (Bad analogy. Sorry.) Set the streusel aside. *Note to self: Next time, make the streusel with cold butter and the food processor, do it ahead of time, and store it in the refrigerator. That way, you can stand around and watch the cherries in that bowl and won't miss out on any of the action.*.
- Back to the FILLING: Stir the blueberry pie filling into the cherries.
- Pour filling into pie crust and sprinkle the streusel as evenly as possible over the top. Bake for 50 to 55 minutes.
- Note: if you decide to go make it without the pie crust, less baking time is required. It will be done when it's bubbly and the streusel is browned - 40-45 minutes.
Nutrition Facts : Calories 567.6, Fat 18.1, SaturatedFat 9.6, Cholesterol 32.4, Sodium 359.2, Carbohydrate 98.5, Fiber 3.8, Sugar 65.9, Protein 4.1
CHERRY-BERRY STREUSEL PIE
I entered this delicious pie in the Oklahoma State Fair and won a ribbon. It's very pretty and tastes great, especially served with a scoop of vanilla ice cream. -Rosalie Seebeck, Bethany, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 769 calories, Fat 38g fat (21g saturated fat), Cholesterol 76mg cholesterol, Sodium 659mg sodium, Carbohydrate 103g carbohydrate (59g sugars, Fiber 4g fiber), Protein 6g protein.
CHERRY-BERRY STREUSEL PIE RECIPE - (4.3/5)
Provided by ackmayhew
Number Of Ingredients 17
Steps:
- 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.
CHERRY BERRY PIE
Cherries and raspberries are plentiful here in Upper Peninsula. This recipe has been in my family many years. I won first place with it in a contest.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.
Nutrition Facts : Calories 421 calories, Fat 18g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 248mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR-CHERRY STREUSEL PIE
Categories Berry Dessert Fourth of July Back to School Cherry Vanilla Fall Summer Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Roll out pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Fold edges under. Crimp, forming high rim (about 1/2 inch above sides of dish). Chill at least 30 minutes and up to 1 day.
- For streusel:
- Mix first 5 ingredients in bowl. Add melted butter and vanilla; rub in with fingertips until small clumps form. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- For filling:
- Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch spills. Mix first 4 ingredients in large bowl. Add cherries; toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Transfer filling to chilled crust, mounding in center. Sprinkle streusel over, covering completely and pressing to adhere.
- Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 10 minutes longer. Cool on rack.
CRANBERRY STREUSEL PIE
A delightfully tart cranberry pie with a yummy walnut streusel topping.
Provided by Nils
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
- Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
- Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.
Nutrition Facts : Calories 339 calories, Carbohydrate 56.2 g, Fat 12.3 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 122.2 mg, Sugar 34.6 g
CHERRY-BERRY STREUSEL BARS
We made these fruit-filled oatmeal cobbler bars with Betty Crocker Oatmeal Cookie mix, organic oats and honey granola, cherry preserves and fresh blueberries.
Provided by Brooke Lark
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix cookie mix, melted butter and egg until thick dough forms. Press dough evenly in pan.
- Spread preserves over cookie dough layer. Sprinkle granola evenly over preserves.
- Bake 30 to 35 minutes or just until cookie layer is set. Cool completely, about 1 hour.
- Cut into 4 rows by 3 rows to make 12 bars, or 4 rows by 4 rows to make 16 bars. Gently remove bars from pan; place on cooling rack or serving platter.
- In small bowl, stir together powdered sugar and whipping cream until thin icing forms. Pour icing into small resealable food-storage plastic bag; seal bag. Cut off 1 bottom corner of bag; drizzle icing over bars. Top each with a few fresh berries. Let icing set before serving. If not serving immediately, cover tightly and store in refrigerator until serving time.
Nutrition Facts : ServingSize 1 Serving
BERRY STREUSEL PIE
A featured recipe in the July 2002 issue of Bon Appétit, this pie is my absolute favorite fruit pie! I often use the frozen berry mix from Trader Joe's instead of fresh berries. Preparation time does not include cooling time, but usually we can't even wait to let the pie cool for three hours! When I'm short on time, I make a no-roll pie crust and skip the crust ingredients / instructions here.
Provided by hannahactually
Categories Pie
Time 2h55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For crust:.
- Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
- Gather dough into ball; flatten into disk.
- Wrap in plastic and chill at least 1 hour.
- For topping:.
- Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.).
- For filling:.
- Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.
- Preheat oven to 400°F
- Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim.
- Freeze crust 20 minutes.
- Spoon filling into crust. Crumble topping evenly over filling.
- Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes.
- Transfer pie to rack and cool at least 3 hours. Cut pie into wedges and serve.
Nutrition Facts : Calories 608.8, Fat 31.1, SaturatedFat 14.7, Cholesterol 49.6, Sodium 195.4, Carbohydrate 78.8, Fiber 2.2, Sugar 42.9, Protein 6.1
BERRY STREUSEL PIE
Categories Berry Dessert Bake Fourth of July Blackberry Blueberry Raspberry Summer Tapioca Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
- For topping:
- Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
- For filling:
- Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.
- Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.
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CHERRY BERRY STREUSEL PIE
From justgetoffyourbuttandbake.com
Estimated Reading Time 6 mins
- Sift flour, sugar & salt together. Using a fork or pastry blender, cut in shortening until pea size pieces remain. In another small bowl, beat the cold water with the egg and the vinegar. Add to the first mixture. Take a fork and lightly incorporate dry ingredients and the wet ingredients together, just until it barely begins to form a dough ball. Do not over mix.
- Divide the pastry dough in half, then in half again. (4 balls) Press each dough ball gently down with hand or a rolling pin on a piece of saran wrap to form a circle shape about 1 ” thick. Wrap saran wrap up and over the dough and chill or freeze for a later use. Chill for at least 15 minutes before rolling out.
- Fill 9 inch pastry lined pie plate, or use a smaller size. You can lay scraps of dough on a cookie sheet, sprinkle generously with cinnamon and sugar and bake.
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