Prep Time 35 min
Cook Time 30 Min
Servings 6 servings
Difficulty Easy

Ingredients

  • 1 Double-Crust
  • Crisco® Original No-Stick Cooking Spray
  • 1/3 cup Smucker’s® Mosaics Strawberry Blackberry Fruit Spread
  • 1 tbsp. cornstarch
  • 1/8 tsp. ground cinnamon
  • 3/4 cup red raspberries
  • 3/4 cup peeled chopped tart apple
  • 1/2 cup powdered sugar
  • 2 tsps. milk

Directions

  • Step 1

    PREPARE recipe for Double-Crust Pie Crust through Step 2.

  • Step 2

    HEAT oven to 400°F. Coat large baking sheet with no-stick cooking spray.

  • Step 3

    ROLL out one half of dough into a 10-inch circle. Place on prepared baking sheet. Roll out remaining dough into an 11-inch circle. Set aside for use in Step 5.

  • Step 4

    STIR fruit spread, cornstarch and cinnamon in medium bowl until blended. Stir in raspberries and apple. Spoon 6 (1/4-cup) mounds of fruit filling onto crust, each about 2 1/2 inches from outside edge, all evenly spaced in a circular pattern. Spread each mound of filling into a small wedge shape. Brush water on outside edge of dough.

  • Step 5

    PLACE remaining dough over top of filling. Trim edges to make an even circle. Press down gently between filling. Press outside edges with fork to seal. Cut small slits in top of pie to allow steam to escape.

  • Step 6

    BAKE 30 minutes or until golden brown. Cool 20 minutes on wire rack. Stir powdered sugar and milk in small bowl until smooth. Drizzle over top of pie. Cut into wedges.

Serving size
(1/6 of recipe)

  • Calories 450
  • Calories from Fat220g
  • Total Fat 25g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 390mg
  • Potassium 0mg
  • Total Carbohydrates 52g
  • Dietary Fiber 2g
  • Sugars 17g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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