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.

  • 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
  • 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.
  • 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.
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