Enjoy this Cherry Berry Pie any time of year! It's perfect for the 4th of July and Christmas!
For the Crust
oz (2 1/2 cups) Bob's Red Mill Organic All-Purpose Flour
Tbsp unsalted butter - cut into 1/4
Tbsp vegetable shortening - cut into 8 pieces and chilled
C vodka - ice cold
C water - ice cold
For the Filling
cans (42 oz total) cherry pie filling
C raspberries - fresh or frozen
C brown sugar
C yellow cake mix
C chopped pecans, toasted
C coconut flakes
C butter, melted
Prepare the Crust
In a food processor, process the flour, sugar, and salt for three pulses. Add in the butter and shortening and pulse 15 times. Check that the mixture is like little pebbles. Scrape down the sides and make sure that all the fat is evenly distributed.
Drizzle half the vodka and half the water over the mixture and pulse 8 times. Check that the dough is coming together and add the remaining vodka and water in as your pulse. When a dough ball forms, you are done.
Turn out half of the dough on to plastic wrap. Flatten and shape into a large disk. Cover with plastic wrap and refrigerate flat for 1 hour or up to two days. Repeat with the second dough ball.
Sprinkle some flour on to a working surface and roll one pie crust into a large circle. Make sure that it will fit in your pie pan. Fold the disk in half, then in half again and transfer it to the pin pan. Press down in the center and along the edges. Trim off any excess crust from the sides. Place the pie pan into the fridge while you make the filling.
For the Filling
Preheat the oven to 375F.
Toast your pecans and set aside to cool.
Mix the cherry pie filling, raspberries, brown sugar and cinnamon in a large bowl.
In a separate bowl, mix the cake mix, toasted pecans, and coconut flakes together.
Remove the prepared pie crust from the fridge and add in the cherry filling. Sprinkle on the dry mixture. Drizzle the melted butter over top.
Remove the second pie crust dough from the fridge and roll out on a floured surface. Cut various sized "petals" and place them on top of the pie starting with the larger slices. Overlap with smaller slices of pie crust and add a 2-inch circle to the center.
Brush the crust with milk and sprinkle with sugar.
Bake for 55 - 65 minutes or until the crust is golden brown. Tent the edges with foil if it starts to get too brown.
Cool on a wire rack and serve with a scoop of ice cream.