Cherry-Red Raspberry Pie

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

  • 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
  • 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.
  • 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.
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