Save

0
Print

30K
Pinterest

0
Email

0
Facebook

0

Cherry-Red Raspberry Pie

(12)

3 reviews

1 hr 20 min prep time
4 hr 30 min total time
9 ingredients
8 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

30K

Try These Next

Ruby red and luscious to boot, this fresh fruit pie dazzled state fair pie contest judges!

State Fair Pie Competition - 2008

Shelby McCreedy

Atlantic, Iowa

Ingredients

2: cups fresh red raspberries

1: cup pitted sour cherries

1 1/2: cups sugar

2: tablespoons quick-cooking tapioca

1: teaspoon fresh lemon juice

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

2: tablespoons butter or margarine

1: tablespoon milk

1: teaspoon sugar

Steps

1 In large bowl, gently toss raspberries and cherries. Add 1 1/2 cups sugar, the tapioca and lemon juice. Mix well; let stand 1 hour.
2 Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Spoon fruit mixture into pastry-lined pie plate; dot with butter. Cut remaining crust into 1-inch strips. To make top crust, place 5 to 7 strips pie crust across filling. Place cross-strips over tops of first strips. Crimp edges. Brush crust with milk; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2- to 3-inch wide strips of foil to prevent excessive browning.
3 Bake 15 minutes. Reduce heat to 350°F; bake 40 to 45 minutes, removing foil after 10 minutes, until filling is bubbly and crust is golden brown. Cool completely on cooling rack, about 2 hours.

1 In large bowl, gently toss raspberries and cherries. Add 1 1/2 cups sugar, the tapioca and lemon juice. Mix well; let stand 1 hour.
2 Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Spoon fruit mixture into pastry-lined pie plate; dot with butter. Cut remaining crust into 1-inch strips. To make top crust, place 5 to 7 strips pie crust across filling. Place cross-strips over tops of first strips. Crimp edges. Brush crust with milk; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2- to 3-inch wide strips of foil to prevent excessive browning.
3 Bake 15 minutes. Reduce heat to 350°F; bake 40 to 45 minutes, removing foil after 10 minutes, until filling is bubbly and crust is golden brown. Cool completely on cooling rack, about 2 hours.

Expert Tips

For a beautiful presentation, add a dollop of whipped cream to each slice and top with three fresh raspberries or a single fresh cherry with stem on.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 140

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 280mg; 12%
Total Carbohydrate: 70g; 23%
Dietary Fiber 2g 9% Sugars 41g
Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 8%; 8%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1 Starch; 1 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; 3 Fat;

Carbohydrate Choice

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation