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Cherry Berry Sweetheart Pie

Pillsbury Kitchens
Updated Mar 5, 2010
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Ruby red raspberries mix with luscious cherries in this pie that won the hearts of judges at the New York State Fair.

Cherry Berry Sweetheart Pie

  • Prep Time 30 min
  • Total 2 hr 30 min
  • Ingredients 12
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix cherries, raspberries, 3/4 cup granulated sugar, 2 tablespoons flour, the tapioca, salt and almond extract. Spoon into crust-lined plate.
  • Step 
    2
    Unroll second crust on work surface. With floured 2-inch heart-shaped cookie cutter, cut about 16 hearts from crust.
  • Step 
    3
    In small bowl, mix 3/4 cup flour and 1/2 cup granulated sugar. Cut in butter using pastry blender until mixture looks like fine crumbs; sprinkle over filling. Place heart cut-outs over crumbs. Sprinkle coarse sugar on top.
  • Step 
    4
    Bake 15 minutes; cover crust edge with foil strips to prevent excessive browning. Bake 15 to 25 minutes longer or until golden brown. Cool at least 2 hours before serving.

Nutrition

540 Calories
24g Total Fat
2g Protein
79g Total Carbohydrate
39g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
12g
62%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
440mg
18%
Potassium
150mg
4%
Total Carbohydrate
79g
26%
Dietary Fiber
3g
13%
Sugars
39g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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