Cherry Berry Sweetheart Pie

Ruby red raspberries mix with luscious cherries in this pie that won the hearts of judges at the New York State Fair.

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Servings 8

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( 12 ) Ratings

12 Ratings

5 Stars 24%

4 Stars 12%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 3 )

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State Fair Pie Competition 2009

Jeff Case

Syracuse, New York

ingredients 12
Prep Time 30 min
Total Time 2 hr 30 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: cups fresh or frozen (partially thawed) pitted dark sweet cherries

2: cups fresh or frozen (do not thaw) raspberries

3/4: cup granulated sugar

2: tablespoons all-purpose flour

2: tablespoons quick-cooking tapioca

1/4: teaspoon salt

1/2: teaspoon almond extract

1: tablespoon coarse sugar

3/4: cup all-purpose flour

1/2: cup granulated sugar

1/2: cup butter, softened

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Directions

1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix cherries, raspberries, 3/4 cup granulated sugar, 2 tablespoons flour, the tapioca, salt and almond extract. Spoon into crust-lined plate.
2 Unroll second crust on work surface. With floured 2-inch heart-shaped cookie cutter, cut about 16 hearts from crust.
3 In small bowl, mix 3/4 cup flour and 1/2 cup granulated sugar. Cut in butter using pastry blender until mixture looks like fine crumbs; sprinkle over filling. Place heart cut-outs over crumbs. Sprinkle coarse sugar on top.
4 Bake 15 minutes; cover crust edge with foil strips to prevent excessive browning. Bake 15 to 25 minutes longer or until golden brown. Cool at least 2 hours before serving.

EXPERT TIPS

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Expert Tips

This recipe by Jeff Case of Mattydale, New York, won 1st place at the Pillsbury Refrigerated Pie Baking Championship, 2009 New York State Fair.

For an extra touch, add a couple drops of red food coloring and almond extract to whipped topping; dollop on slices before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 12g, 12% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 440mg; 440%;
Total Carbohydrate: 79g; 79%
(Dietary Fiber 3g 3% Sugars 39g 39% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 8%;
Calcium: 0%;
Iron: 6%;

Exchanges:

1 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Marie1163

report Posted Nov. 24, 2011 6:35 PM

I made this pie for Thanksgiving. Everyone absolutely loved it! I wouldn't change a thing.

bmcampbe

report Posted Feb. 14, 2011 7:35 PM

I made this pie but I baked it for at least an hour total. I waited for the flour sugar mixture to completely dissolve. It was covered for a good part of that time to prevent the crust from burning. The pie is delicious.

hungryinnj

report Posted Sep. 13, 2010 8:01 PM

What a huge disappointment. The pie looked beautiful until you cut into it-what a soupy mess. The recipe was followed exactly. It was also grainy tasting. I have been baking for many years aand a pie has never turned out this awful.