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  • Prep 20 min
  • Total 2 hr 55 min
  • Ingredients 9
  • Servings 8

Tart cherries and gooseberries are spiced with a dash of woodsy nutmeg in this 1st-place state fair pie winner. ...MORE+ LESS-

State Fair Pie Competition 2009
Lincoln, Nebraska

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
cup granulated sugar
1/2
cup packed brown sugar
4
tablespoons cornstarch
1/8
teaspoon salt
1/8
teaspoon nutmeg
2
cans (15 oz each) gooseberries, drained and 1/2 cup syrup reserved
1
can (14.5 oz) tart red cherries, drained
1
tablespoon cold butter, cut into small pieces

Steps

Hide Images
  • 1
    Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In 2-quart saucepan, mix sugars, cornstarch, salt and nutmeg; stir in reserved gooseberry syrup. Cook over medium heat, stirring constantly, 6 to 7 minutes or until thickened. Stir in gooseberries and cherries.
  • 2
    Pour into crust-lined plate; dot with butter. Top with second crust and flute; cut slits in several places. Cover crust edge with strips of foil to prevent excessive browning; bake 15 minutes.
  • 3
    Remove foil; bake 20 to 25 minutes longer or until golden brown. Cool at least 2 hours before serving.

Expert Tips

  • Beverly Emswiler of Lincoln, Nebraska, took 1st place with this recipe at the Pillsbury Refrigerated Pie Baking Championship, 2009 Nebraska State Fair.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
340mg
14%
Potassium
115mg
3%
Total Carbohydrate
72g
24%
Dietary Fiber
2g
9%
Sugars
41g
Protein
1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
6%
6%
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; 2 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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