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Cherry-Red Raspberry Pie

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By Pillsbury Kitchens
Updated Jan 6, 2010
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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
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Ingredients

Instructions

  • Step 
    1
    In large bowl, gently toss raspberries and cherries. Add 1 1/2 cups sugar, the tapioca and lemon juice. Mix well; let stand 1 hour.
  • Step 
    2
    Heat 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.
  • Step 
    3
    Bake 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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