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Raspberry-Cherry Pie

raspberry-cherry pie Dessert
38 Ratings
3 Comments
Raspberry-Cherry Pie
  • Prep 30 min
  • Total 1 hr 15 min
  • Ingredients 5
  • Servings 8

Adding raspberries to a traditional cherry pie creates a new flavor for fruit pie lovers. MORE+ LESS-

January 6, 2010

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
cups fresh or frozen whole raspberries (do not thaw)
1/4
to 1/2 cup sugar
1
tablespoon all-purpose flour
1
can (21 oz) cherry pie filling

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 pan.
  • 2
    In large bowl, gently mix remaining ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute.
  • 3
    Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
260mg
11%
Potassium
130mg
4%
Total Carbohydrate
55g
18%
Dietary Fiber
3g
12%
Sugars
22g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 2 Fruit; 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 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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