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.

  • 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
  • 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.
  • 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.
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