Cherry Berry Sweetheart Pie

  • Prep 30 min
  • Total 2 hr 30 min
  • Ingredients 12
  • Servings 8

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

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

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%
Potassium
150mg
4%
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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