State Fair Pie Competition - 2008
Hutchinson, Kansas

Merry Cherry-Plum-Berry Tart

Try the national winner in the 2008 State Fair Pie Contest.

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  • prep time 30 min
  • total time 2 hr 0 min
  • ingredients 12
  • servings 8
 

Ingredients

Crust and Topping

1
box Pillsbury™ refrigerated pie crusts
1/4
cup chopped almonds
3
tablespoons turbinado sugar

Filling

1/2
cup dried cranberries
1/2
cup dried cherries
3/4
cup amaretto
1 1/4
cups fresh blueberries
2
plums, cut into pieces
1 1/2
tablespoons cornstarch

White Amaretto Truffle Sauce

2
oz white vanilla baking chips (1/3 cup)
1/2
cup whipping cream
2
tablespoons amaretto

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Let 1 pie crust stand at room temperature 15 minutes to soften; unroll crust into 9-inch tart pan. Lightly press crust into fluted edge of pan. Run rolling pin across top of pan to cut off excess crust. Prick side and bottom of crust with fork. Bake 10 minutes. In 2-quart saucepan, heat dried cranberries, dried cherries and 3/4 cup amaretto over medium heat 5 minutes. Add blueberries and plums. Cook 15 minutes longer. Stir in cornstarch. Pour into partially baked crust.
  • 2 Remove remaining pie crust from refrigerator. Chop cold crust into small pieces, adding almonds and sugar while chopping, to make crumbly topping. Sprinkle over filling. Bake 30 to 35 minutes. Cool 15 minutes.
  • 3 Place baking chips in medium bowl; set aside. In 1-quart saucepan, heat cream over low heat. As soon as bubbles form around edge of pan, remove from heat; pour warm cream over baking chips in bowl. Stir until chips are melted and completely smooth. Stir in 2 tablespoons amaretto. Refrigerate 1 hour, stirring every 15 minutes. Stir sauce well before serving. Drizzle each serving with about 2 tablespoons amaretto sauce. Cover and refrigerate any remaining pie and sauce.
  • 1 Heat oven to 425°F. Let 1 pie crust stand at room temperature 15 minutes to soften; unroll crust into 9-inch tart pan. Lightly press crust into fluted edge of pan. Run rolling pin across top of pan to cut off excess crust. Prick side and bottom of crust with fork. Bake 10 minutes. In 2-quart saucepan, heat dried cranberries, dried cherries and 3/4 cup amaretto over medium heat 5 minutes. Add blueberries and plums. Cook 15 minutes longer. Stir in cornstarch. Pour into partially baked crust.
  • 2 Remove remaining pie crust from refrigerator. Chop cold crust into small pieces, adding almonds and sugar while chopping, to make crumbly topping. Sprinkle over filling. Bake 30 to 35 minutes. Cool 15 minutes.
  • 3 Place baking chips in medium bowl; set aside. In 1-quart saucepan, heat cream over low heat. As soon as bubbles form around edge of pan, remove from heat; pour warm cream over baking chips in bowl. Stir until chips are melted and completely smooth. Stir in 2 tablespoons amaretto. Refrigerate 1 hour, stirring every 15 minutes. Stir sauce well before serving. Drizzle each serving with about 2 tablespoons amaretto sauce. Cover and refrigerate any remaining pie and sauce.

EXPERT TIPS

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Expert Tips

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

If serving with a dollop of whipped cream, add a dash of amaretto or 1/2 tsp. almond extract to the cream before whipping.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
270mg
270%;
Total Carbohydrate
63g
63%
(Dietary Fiber
2g
2%
  Sugars
33g
33%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.