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Cherry Berry Sweetheart Pie

(12)
  3 reviews
  • 30 min prep time
  • 2 hr 30 min total time
  • 12 ingredients
  • 8 servings
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Ruby red raspberries mix with luscious cherries in this pie that won the hearts of judges at the New York State Fair.

State Fair Pie Competition 2009
Jeff Case
Syracuse, New York

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
cups fresh or frozen (partially thawed) pitted dark sweet cherries
2
cups fresh or frozen (do not thaw) raspberries
3/4
cup granulated sugar
2
tablespoons all-purpose flour
2
tablespoons quick-cooking tapioca
1/4
teaspoon salt
1/2
teaspoon almond extract
1
tablespoon coarse sugar
3/4
cup all-purpose flour
1/2
cup granulated sugar
1/2
cup butter, softened

Steps

  • 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix cherries, raspberries, 3/4 cup granulated sugar, 2 tablespoons flour, the tapioca, salt and almond extract. Spoon into crust-lined plate.
  • 2 Unroll second crust on work surface. With floured 2-inch heart-shaped cookie cutter, cut about 16 hearts from crust.
  • 3 In small bowl, mix 3/4 cup flour and 1/2 cup granulated sugar. Cut in butter using pastry blender until mixture looks like fine crumbs; sprinkle over filling. Place heart cut-outs over crumbs. Sprinkle coarse sugar on top.
  • 4 Bake 15 minutes; cover crust edge with foil strips to prevent excessive browning. Bake 15 to 25 minutes longer or until golden brown. Cool at least 2 hours before serving.
  • 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix cherries, raspberries, 3/4 cup granulated sugar, 2 tablespoons flour, the tapioca, salt and almond extract. Spoon into crust-lined plate.
  • 2 Unroll second crust on work surface. With floured 2-inch heart-shaped cookie cutter, cut about 16 hearts from crust.
  • 3 In small bowl, mix 3/4 cup flour and 1/2 cup granulated sugar. Cut in butter using pastry blender until mixture looks like fine crumbs; sprinkle over filling. Place heart cut-outs over crumbs. Sprinkle coarse sugar on top.
  • 4 Bake 15 minutes; cover crust edge with foil strips to prevent excessive browning. Bake 15 to 25 minutes longer or until golden brown. Cool at least 2 hours before serving.

Expert Tips

This recipe by Jeff Case of Mattydale, New York, won 1st place at the Pillsbury Refrigerated Pie Baking Championship, 2009 New York State Fair.

For an extra touch, add a couple drops of red food coloring and almond extract to whipped topping; dollop on slices before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
12g
62%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
440mg
18%
Total Carbohydrate
79g
26%
Dietary Fiber
3g
13%
Sugars
39g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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