Convenient frozen berries and cherries along with refrigerated pie crusts make this winning pie from the State Fair Pie Contest a snap to prepare.
Cherry-Strawberry Pie
- Prep Time 25 min
- Total 3 hr 15 min
- Ingredients 12
- Servings 8
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 egg white, slightly beaten
- 3/4 cup sugar
- 2 tablespoons quick-cooking tapioca
- 2 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 bag (16 oz) frozen red cherries, thawed, drained and juice reserved
- 1 box (10 oz) frozen strawberries in light syrup, thawed, drained and syrup reserved
- 1 tablespoon lemon juice
- 2 tablespoons butter or margarine
- Maraschino cherries, if desired
- Fresh strawberries, if desired
Instructions
-
Step1Heat oven to 400°F. In 9-inch glass pie plate, unroll 1 pie crust; brush with egg white. Set aside.
-
Step2In 2-quart saucepan, mix sugar, tapioca, cornstarch and salt. Stir in reserved cherry juice and strawberry syrup. Heat over medium heat, stirring constantly, 5 to 10 minutes or until juice becomes thick and boils. Remove from heat. Stir in cherries, strawberries and lemon juice. Pour into crust-lined pie plate. Dot with butter. Place second crust over filling. Flute, and cut slits in top crust to vent.
-
Step3Bake 45 to 50 minutes or until crust is golden brown. Cool completely. Decorate pie with cherries and strawberries. Cover and refrigerate any remaining pie.
Nutrition
320
Calories
9g
Total Fat
2g
Protein
57g
Total Carbohydrate
38g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 230mg
- 10%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 57g
- 19%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 38g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 15%
- 15%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 4 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
4Tips from the
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