State Fair Pie Competition - 2005
Middletown, Ohio

Orchard Medley Pie

This State Fair Pie Contest winner sings a medley of apples, berries, rhubarb and lemon in perfect harmony! It went on to become a winner at the national Pillsbury® Refrigerated Pie Crust Championship in 2005.

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  • prep time 20 min
  • total time 3 hr 20 min
  • ingredients 10
  • servings 8
 

Ingredients

1 1/2
cups diced apples
3/4
cup red raspberries
3/4
cup blackberries
3/4
cup blueberries
3/4
cup chopped rhubarb
1
cup sugar
3
tablespoons quick-cooking tapioca
1
tablespoon lemon juice
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2
tablespoons butter or margarine

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In large bowl, stir together fruits, sugar, tapioca and lemon juice. Let stand 15 minutes, stirring occasionally.
  • 2 Place 1 crust in ungreased 9-inch pie plate as directed on box; trim crust along pie plate edge. Spoon fruit mixture into pie crust; dot with butter. Place second crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut slits in top crust.
  • 3 Bake 45 minutes. Cool 1 hour before serving.
  • 1 Heat oven to 400°F. In large bowl, stir together fruits, sugar, tapioca and lemon juice. Let stand 15 minutes, stirring occasionally.
  • 2 Place 1 crust in ungreased 9-inch pie plate as directed on box; trim crust along pie plate edge. Spoon fruit mixture into pie crust; dot with butter. Place second crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut slits in top crust.
  • 3 Bake 45 minutes. Cool 1 hour before serving.

EXPERT TIPS

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Expert Tips

Drizzle serving plates with fresh raspberry sauce before placing a pie slice on each plate.

This was the winning pie from the national Pillsbury® Refrigerated Pie Crust Championship in 2005. This recipe was submitted by Paul McDade of Middletown Ohio, first place winner of the Ohio State Fair.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
280mg
280%;
Total Carbohydrate
61g
61%
(Dietary Fiber
2g
2%
  Sugars
30g
30%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
8%;
Calcium
2%;
Iron
0%;
Exchanges:
0 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.