State Fair Pie Competition - 2008
Jim Woodworth
Pueblo West, Colorado

Cherry-Strawberry Pie

Convenient frozen berries and cherries along with refrigerated pie crusts make this winning pie from the State Fair Pie Contest a snap to prepare.

(10)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 3 hr 15 min
  • ingredients 12
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg white, slightly beaten
3/4
cup sugar
2
tablespoons quick-cooking tapioca
2
tablespoon cornstarch
1/4
teaspoon salt
1
bag (16 oz) frozen red cherries, thawed, drained and juice reserved
1
box (10 oz) frozen strawberries in light syrup, thawed, drained and syrup reserved
1
tablespoon lemon juice
2
tablespoons butter or margarine
Maraschino cherries, if desired
Fresh strawberries, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In 9-inch glass pie plate, unroll 1 pie crust; brush with egg white. Set aside.
  • 2 In 2-quart saucepan, mix sugar, tapioca, cornstarch and salt. Stir in reserved cherry juice and strawberry syrup. Heat over medium heat, stirring constantly, 5 to 10 minutes or until juice becomes thick and boils. Remove from heat. Stir in cherries, strawberries and lemon juice. Pour into crust-lined pie plate. Dot with butter. Place second crust over filling. Flute, and cut slits in top crust to vent.
  • 3 Bake 45 to 50 minutes or until crust is golden brown. Cool completely. Decorate pie with cherries and strawberries. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 400°F. In 9-inch glass pie plate, unroll 1 pie crust; brush with egg white. Set aside.
  • 2 In 2-quart saucepan, mix sugar, tapioca, cornstarch and salt. Stir in reserved cherry juice and strawberry syrup. Heat over medium heat, stirring constantly, 5 to 10 minutes or until juice becomes thick and boils. Remove from heat. Stir in cherries, strawberries and lemon juice. Pour into crust-lined pie plate. Dot with butter. Place second crust over filling. Flute, and cut slits in top crust to vent.
  • 3 Bake 45 to 50 minutes or until crust is golden brown. Cool completely. Decorate pie with cherries and strawberries. Cover and refrigerate any remaining pie.

Tips

Expert Tips

Easy unroll-and-fill Pillsbury® pie crusts make homemade easy and successful every time!

Garnish with a dollop of sweetened whipped cream topped with a Marachino cherry, if desired.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
230mg
230%;
Total Carbohydrate
57g
57%
(Dietary Fiber
2g
2%
  Sugars
38g
38%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
15%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists
More To Explore
powered by ZergNet