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Orchard Medley Pie

(11)
  1 reviews
  • 20 min prep time
  • 3 hr 20 min total time
  • 10 ingredients
  • 8 servings
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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.

State Fair Pie Competition - 2005
Paul McDade
Middletown, Ohio

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 Pillsbury™ refrigerated pie crusts, 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.
  • 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.

Expert Tips

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

This was the winning pie from the national Pillsbury® Refrigerated Pie Crust Championship in 2005. This recipe was submitted by Paul McDade of Middletown Ohio, first place winner of the Ohio State Fair.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
130
% Daily Value
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.
Comments + Recipe Twists

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