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Sparkling Cherry Pie

(1)
  1 reviews
  • 35 min prep time
  • 3 hr 35 min total time
  • 10 ingredients
  • 8 servings
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The top crust of this pie sparkles with sugar, adding a crisp, sweet touch to this award-winning pie from the Iowa State Fair.

State Fair Pie Competition 2009
Marianne Carlson
Jefferson, Iowa

4
cups fresh or frozen (thawed) pitted sour red cherries
1 1/3
cups sugar
1/4
cup quick-cooking tapioca
1
tablespoon all-purpose flour
Dash salt
1/4
teaspoon almond extract
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
tablespoon cold butter, cut into small pieces
1
teaspoon milk
1
teaspoon sugar

Steps

  • 1 Heat oven to 400°F. In large bowl, mix cherries, 1 1/3 cups sugar, the tapioca, flour, salt and almond extract. Let stand 10 minutes.
  • 2 Meanwhile, make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Pour cherry mixture into crust-lined plate; dot with butter. Top with second crust and flute; cut slits in several places. Brush top crust with milk; sprinkle with 1 teaspoon sugar.
  • 3 Bake 20 minutes; cover crust edge with strips of foil to prevent excessive browning. Reduce heat to 350°F; bake 40 minutes longer or until golden brown and bubbly. Cool at least 2 hours before serving.

Expert Tips

This cherry pie recipe by Marianne Carlson of Jefferson, Iowa, won the Pillsbury Refrigerated Pie Crust Pie Baking Championship at the 2009 Iowa State Fair.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
% Daily Value
Total Fat
14g
21%
Saturated Fat
6g
30%
Trans Fat
0g
0%
Cholesterol
10mg
3%
Sodium
310mg
13%
Total Carbohydrate
72g
24%
Dietary Fiber
1g
5%
Protein
1g
1%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 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; 2 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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