Fresh Fruit Devonshire Pie

Devonshire cream is a rich thickened cream traditionally served with scones and tea. In this pie, this creamy flavoring is combined with mixed fruit to create a perfectly delectable pie!

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Servings 8

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( 27 ) Ratings

27 Ratings

5 Stars 21%

4 Stars

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Member Reviews ( 6 )

957517aa-113f-44cc-9499-052997ec455f

Bake-Off® Contest 16, 1964

Mrs. George H. Berggren

State College, Pennsylvania

ingredients 13
Prep Time 60 min
Total Time 4 hr 0 min

Ingredients

Crust

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

Filling

1: package unflavored gelatin

1/4: cup water

1/3: cup sugar

1/8: teaspoon salt

1: cup sour cream

2: tablespoons milk

2: egg yolks, slightly beaten

1: cup whipping cream, whipped

Topping

1: medium peach, pitted, sliced

1: medium plum, pitted, sliced

1/2: cup fresh raspberries

1/2: cup fresh blackberries

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Directions

1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.
2 In small bowl, sprinkle gelatin over 1/4 cup water; let stand to soften. In 2-quart saucepan, mix 1/3 cup sugar, the salt, sour cream, milk and egg yolks. Cook over medium heat 10 to 15 minutes, stirring constantly, until very hot; do not boil. Stir in softened gelatin. Cover surface with plastic wrap; refrigerate until slightly thickened, 45 to 60 minutes.
3 Fold whipped cream into filling. Spoon into cooled baked shell. Refrigerate until set, about 2 hours.
4 Just before serving, arrange fruit over filling. Garnish as desired. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 12g, 12% Trans Fat 0g 0% ),
Cholesterol: 105mg; 105%;
Sodium: 210mg; 210%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 1g 1% Sugars 14g 14% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 6%;
Iron: 0%;

Exchanges:

1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

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

Review & Comments

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gwashington1961

report Posted Aug. 29, 2012 1:25 AM

This a perfect Summer Pie! Making the Devonshire Filling, dictates your choice of fruits to create the appropriate contrast of 'Fruits and Cream'. Do not let the fruits that are ripe, dictate how appropriate they will fulfill the need for a unique contrast to make your taste buds celebrate the party in your mouth! Enjoy!!!

Erykka

report Posted Feb. 27, 2011 9:48 PM

Don't chill the gelatin mixture for too long or it gets hard to mix w/ the whipped cream.

Erykka

report Posted Feb. 27, 2011 9:47 PM

This one is alot of work but, it's worth it. I brought this to my work and it was a big hit. You can really make it pretty too. I layered on the fruit because the filling isn't very sweet. I used kiwi, nectarine, strawberries, blueberries, and blackberries. I may tweak it next time and add some vanilla to the filling for flavor.

Grammie1

report Posted Mar. 12, 2008 1:59 PM

Certainly would make it again. With my family, this pie with serving for 8,turned into serving for 4--they ate it for Luncheon and again in the evening.

JudyKB

report Posted Aug. 15, 2007 9:21 AM

This is awesome and worth the time it takes. As to the previous reviewer, I guess if sour cream doesn''t agree with you, don''t make it. Same as if you are allergic to peanuts, you probably wouldn''t make a peanut butter pie.