Ingredients Jump to Instructions ↓

  1. 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

  2. 2 cups fresh or frozen (partially thawed) pitted dark sweet cherries

  3. 2 cups fresh or frozen (do not thaw) raspberries

  4. 3/4 cup granulated sugar

  5. 2 tablespoons all-purpose flour

  6. 2 tablespoons quick-cooking tapioca

  7. 1/4 teaspoon salt

  8. 1/2 teaspoon almond extract

  9. 1 tablespoon coarse sugar

  10. 3/4 cup all-purpose flour

  11. 1/2 cup granulated sugar

  12. 1/2 cup butter, softened

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix cherries, raspberries, 3/4 cup granulated sugar, 2 tablespoons flour, the tapioca, salt and almond extract. Spoon into crust-lined plate.

  2. Unroll second crust on work surface. With floured 2-inch heart-shaped cookie cutter, cut about 16 hearts from crust.

  3. In small bowl, mix 3/4 cup flour and 1/2 cup granulated sugar. Cut in butter using pastry blender until mixture looks like fine crumbs; sprinkle over filling. Place heart cut-outs over crumbs. Sprinkle coarse sugar on top.

  4. Bake 15 minutes; cover crust edge with foil strips to prevent excessive browning. Bake 15 to 25 minutes longer or until golden brown. Cool at least 2 hours before serving.

  5. This recipe by Jeff Case of Mattydale, New York, won 1st place at the Pillsbury Refrigerated Pie Baking Championship, 2009 New York State Fair.

  6. For an extra touch, add a couple drops of red food coloring and almond extract to whipped topping; dollop on slices before serving.

  7. High Altitude (3500-6500 ft)

  8. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  9. Calories 540 (Calories from Fat 220),


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