Cherry-Red Raspberry Pie

Ruby red and luscious to boot, this fresh fruit pie dazzled state fair pie contest judges!

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Servings 8

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( 12 ) Ratings

12 Ratings

5 Stars

4 Stars

3 Stars

2 Stars 31%

1 Stars 15%

Member Reviews ( 3 )

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State Fair Pie Competition - 2008

Shelby McCreedy

Atlantic, Iowa

ingredients 9
Prep Time 1 hr 20 min
Total Time 4 hr 30 min

Ingredients

2: cups fresh red raspberries

1: cup pitted sour cherries

1 1/2: cups sugar

2: tablespoons quick-cooking tapioca

1: teaspoon fresh lemon juice

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

2: tablespoons butter or margarine

1: tablespoon milk

1: teaspoon sugar

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Directions

1 In large bowl, gently toss raspberries and cherries. Add 1 1/2 cups sugar, the tapioca and lemon juice. Mix well; let stand 1 hour.
2 Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Spoon fruit mixture into pastry-lined pie plate; dot with butter. Cut remaining crust into 1-inch strips. To make top crust, place 5 to 7 strips pie crust across filling. Place cross-strips over tops of first strips. Crimp edges. Brush crust with milk; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2- to 3-inch wide strips of foil to prevent excessive browning.
3 Bake 15 minutes. Reduce heat to 350°F; bake 40 to 45 minutes, removing foil after 10 minutes, until filling is bubbly and crust is golden brown. Cool completely on cooling rack, about 2 hours.

EXPERT TIPS

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Expert Tips

For a beautiful presentation, add a dollop of whipped cream to each slice and top with three fresh raspberries or a single fresh cherry with stem on.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 280mg; 280%;
Total Carbohydrate: 70g; 70%
(Dietary Fiber 2g 2% Sugars 41g 41% ),
Protein: 2g; 2%

% Daily Value*:

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

Exchanges:

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

Carbohydrate Choices:

4 1/2

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

Review & Comments

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Paris_Annie

report Posted Jun. 13, 2011 1:34 PM

hungryinnj, did you soak the fruit and tapioca for an hour? If you didn't that could be why it tasted grainy. The tapioca needs to soften to thicken properly.

hungryinnj

report Posted Nov. 5, 2010 2:36 PM

Worst pie I wver made! Texture was grainny

Elvena1943

report Posted Sep. 10, 2009 3:53 PM

I love it, I love berries. Since I'm vegan I substituted Splenda for sugar and used rice milk.