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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Servings 8

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State Fair Pie Competition 2009

Marianne Carlson

Jefferson, Iowa

ingredients 10
Prep Time 35 min
Total Time 3 hr 35 min

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

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Directions

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.

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;