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.

  • 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
  • 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.
  • 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.
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