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Orchard Medley Pie

Orchard Medley Pie
  • Prep 20 min
  • Total 3 hr 20 min
  • Ingredients 10
  • Servings 8
This State Fair Pie Contest winner sings a medley of apples, berries, rhubarb and lemon in perfect harmony! It went on to become a winner at the national Pillsbury™ Refrigerated Pie Crust Championship in 2005.
Updated January 6, 2010

Ingredients

  • 1 1/2 cups diced apples
  • 3/4 cup red raspberries
  • 3/4 cup blackberries
  • 3/4 cup blueberries
  • 3/4 cup chopped rhubarb
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 1/2 tablespoons butter or margarine

Steps

  • 1
    Heat oven to 400°F. In large bowl, stir together fruits, sugar, tapioca and lemon juice. Let stand 15 minutes, stirring occasionally.
  • 2
    Place 1 crust in ungreased 9-inch pie plate as directed on box; trim crust along pie plate edge. Spoon fruit mixture into pie crust; dot with butter. Place second crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut slits in top crust.
  • 3
    Bake 45 minutes. Cool 1 hour before serving.

  • Drizzle serving plates with fresh raspberry sauce before placing a pie slice on each plate.

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
280mg
12%
Potassium
110mg
3%
Total Carbohydrate
61g
20%
Dietary Fiber
2g
10%
Sugars
30g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
0 Starch; 1/2 Fruit; 3 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
*Percent Daily Values are based on a 2,000 calorie diet.
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