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.

  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 12
  • servings 8

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
  • 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.
  • 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:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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