Directions:
- Prepare pie crust according to pkg. directions.
- Cut second crust into 6 or 8 wedges, set aside.
- Heat oven to 425.
- In large bowl combine remaining ingredients, mix lightly.
- Spoon into pie crust.
- Arrange pie crust wedges over berry mixture with points of the wedges meeting in center ( do not overlap).
- Peel back the center points of the pie crust to form petals.
- Gently press the points into the crust.
- Fold outer edges of each wedge under bottom crust.
- Flute.
- Bake at 425 for 40 - 50 minutes or until crust is golden brown and apples are tender.
- TIP: Cover edge of crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.72 Kcal (811 kJ) | ||
| Calories from fat | 92.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 16% | |
|---|---|---|---|
| Sodium | 97.57mg | 4% | |
| Potassium | 134.75mg | 3% | |
| Total Carbs | 26.01g | 9% | |
| Sugars | 14.06g | 56% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 141.92 Kcal (594 kJ) | ||
| Calories from fat | 67.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 16% | |
|---|---|---|---|
| Sodium | 71.48mg | 4% | |
| Potassium | 98.72mg | 3% | |
| Total Carbs | 19.05g | 9% | |
| Sugars | 10.3g | 56% | |
| Dietary Fiber | 1.87g | 10% | |
| Protein | 1.14g | 3% | |
| Vitamin C | 2.4mg | 5% | |
| Iron | 0.5mg | 4% | |
| Calcium | 16.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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