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Bake-Off® Contest 16, 1964
State College, Pennsylvania

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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  • prep time 60 min
  • total time 4 hr 0 min
  • ingredients 13
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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