2-1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold butter, cubed
7 to 8 tablespoons cold water
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
1 cup yellow cake mix
1/2 cup chopped pecans, toasted
1/2 cup flaked coconut
1/4 cup butter, melted
2 tablespoons 2% milk
2 tablespoons 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.
** To make this pretty flower pie:
- Using a paring knife, cut pie dough into strips of various size. A 2 or 3 inch round cookie cutter will make the center of the flower.
- Lay the strips on top of the pie, sporadically overlapping the strips. Top with round center in the middle.
- Adhere strips together by dabbing with water, or brush egg wash over the finished pie.
- Sprinkle with coarse sugar and bake.
Yield: 8 servings.
~~Taste of Home, August/September 2010~~