Ruby red and luscious to boot, this fresh fruit pie dazzled state fair pie contest judges!
Cherry-Red Raspberry Pie
- Prep Time 1 hr 20 min
- Total 4 hr 30 min
- Ingredients 9
- Servings 8
Ingredients
- 2 cups fresh red raspberries
- 1 cup pitted sour cherries
- 1 1/2 cups sugar
- 2 tablespoons quick-cooking tapioca
- 1 teaspoon fresh lemon juice
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 tablespoons butter or margarine
- 1 tablespoon milk
- 1 teaspoon sugar
Instructions
-
Step1In large bowl, gently toss raspberries and cherries. Add 1 1/2 cups sugar, the tapioca and lemon juice. Mix well; let stand 1 hour.
-
Step2Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Spoon fruit mixture into pastry-lined pie plate; dot with butter. Cut remaining crust into 1-inch strips. To make top crust, place 5 to 7 strips pie crust across filling. Place cross-strips over tops of first strips. Crimp edges. Brush crust with milk; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2- to 3-inch wide strips of foil to prevent excessive browning.
-
Step3Bake 15 minutes. Reduce heat to 350°F; bake 40 to 45 minutes, removing foil after 10 minutes, until filling is bubbly and crust is golden brown. Cool completely on cooling rack, about 2 hours.
Nutrition
430
Calories
15g
Total Fat
2g
Protein
70g
Total Carbohydrate
41g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 7g
- 34%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 280mg
- 12%
- Potassium
- 85mg
- 2%
- Total Carbohydrate
- 70g
- 23%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 41g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 8%
- 8%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
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; 3 Fat;Carbohydrate Choice
4 1/2Tips from the
Pillsbury Kitchens
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