Orchard Medley Pie

By beltranm

This was the winning pie from the national Pillsbury® Refrigerated Pie Crust Championship in 2005. This recipe was submitted by Paul McDade of Middletown Ohio, first place winner of the Ohio State Fair.

Nutritional Information
Nutrition Information:

1 Serving (1 Serving)Calories 380(Calories from Fat 130),Total Fat 14g(Saturated Fat 6g,Trans Fat 0g),Cholesterol 10mg;Sodium 280mg;Total Carbohydrate 61g(Dietary Fiber 2g,Sugars 30g),Protein 2g;Percent Daily Value*:Vitamin A 2.00%;Vitamin C 8.00%;Calcium 2.00%;Iron 0.00%;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 Choices:4;*Percent Daily Values are based on a 2,000 calorie diet..

Details

Servings 8
Preparation time 20mins
Cooking time 200mins
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 400°F. In large bowl, stir together fruits, sugar, tapioca and lemon juice. Let stand 15 minutes, stirring occasionally.
2. Place 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.
3. Bake 45 minutes. Cool 1 hour before serving.
4. Drizzle serving plates with fresh raspberry sauce before placing a pie slice on each plate.