State Fair Pie Competition 2009
Jefferson, Iowa

Sparkling Cherry Pie

The top crust of this pie sparkles with sugar, adding a crisp, sweet touch to this award-winning pie from the Iowa State Fair.

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  • prep time 35 min
  • total time 3 hr 35 min
  • ingredients 10
  • servings 8
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
310mg
310%;
Total Carbohydrate
72g
72%
(Dietary Fiber
1g
1%
  Sugars
40g
40%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
6%;
Calcium
0%;
Iron
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 Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.