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Sparkling Cherry Pie

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Sparkling Cherry Pie
  • Prep Time 35 min
  • Total Time 3 hr 35 min
  • Servings 8
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The top crust of this pie sparkles with sugar, adding a crisp, sweet touch to this award-winning pie from the Iowa State Fair.

Ingredients

4
cups fresh or frozen (thawed) pitted sour red cherries
1 1/3
cups sugar
1/4
cup quick-cooking tapioca
1
tablespoon all-purpose flour
Dash salt
1/4
teaspoon almond extract
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
tablespoon cold butter, cut into small pieces
1
teaspoon milk
1
teaspoon sugar

Directions

  • 1 Heat oven to 400°F. In large bowl, mix cherries, 1 1/3 cups sugar, the tapioca, flour, salt and almond extract. Let stand 10 minutes.
  • 2 Meanwhile, make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Pour cherry mixture into crust-lined plate; dot with butter. Top with second crust and flute; cut slits in several places. Brush top crust with milk; sprinkle with 1 teaspoon sugar.
  • 3 Bake 20 minutes; cover crust edge with strips of foil to prevent excessive browning. Reduce heat to 350°F; bake 40 minutes longer or until golden brown and bubbly. Cool at least 2 hours before serving.
Tips  

This cherry pie recipe by Marianne Carlson of Jefferson, Iowa, won the Pillsbury Refrigerated Pie Crust Pie Baking Championship at the 2009 Iowa State Fair.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
120
)
Daily Value
Total Fat
14g
21%
(
Saturated Fat
6g
30%
,
Trans Fat
0g
)
Cholesterol
10mg
3%
Sodium
310mg
13%
Potassium
140mg
4%
Total Carbohydrate
72g
24%
(
Dietary Fiber
1g
5%
,
Sugars
40g
)
Protein
1g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 1 1/2 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; 2 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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