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  • Prep 20 min
  • Total 2 hr 55 min
  • Ingredients 9
  • Servings 8
  • Pinterest
    2
  • Save
    254
  • Print
    113
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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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