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%

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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;