State Fair Pie Competition - 2008
Atlantic, Iowa

Cherry-Red Raspberry Pie

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

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  • prep time 1 hr 20 min
  • total time 4 hr 30 min
  • ingredients 9
  • servings 8
 

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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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.