This State Fair Pie Contest winner sings a medley of apples, berries, rhubarb and lemon in perfect harmony! It went on to become a winner at the national Pillsbury™ Refrigerated Pie Crust Championship in 2005.
Orchard Medley Pie
- Prep Time 20 min
- Total 3 hr 20 min
- Ingredients 10
- Servings 8
Ingredients
- 1 1/2 cups diced apples
- 3/4 cup red raspberries
- 3/4 cup blackberries
- 3/4 cup blueberries
- 3/4 cup chopped rhubarb
- 1 cup sugar
- 3 tablespoons quick-cooking tapioca
- 1 tablespoon lemon juice
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 1/2 tablespoons butter or margarine
Instructions
-
Step1Heat oven to 400°F. In large bowl, stir together fruits, sugar, tapioca and lemon juice. Let stand 15 minutes, stirring occasionally.
-
Step2Place 1 crust in ungreased 9-inch pie plate as directed on box; trim crust along pie plate edge. Spoon fruit mixture into pie crust; dot with butter. Place second crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut slits in top crust.
-
Step3Bake 45 minutes. Cool 1 hour before serving.
Nutrition
380
Calories
14g
Total Fat
2g
Protein
61g
Total Carbohydrate
30g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 130
- Total Fat
- 14g
- 22%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 280mg
- 12%
- Potassium
- 110mg
- 3%
- Total Carbohydrate
- 61g
- 20%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 30g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 8%
- 8%
- Calcium
- 2%
- 2%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 1/2 Fruit; 3 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
4Tips from the
Pillsbury Kitchens
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