Directions:
- In a large saucepan, combine the first eight ingredients. Cook over medium heat for 20 minutes. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in pork, pecans and salt.
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Fill with meat mixture. Roll out remaining pastry to fit the top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling; trim, seal and flute edges.
- Brush pastry and cutouts with milk; place cutouts on top of pie. Sprinkle with sugar. Bake at 400° for 30-35 minutes or until golden brown. Cool for 10 minutes before serving. Refrigerate leftovers. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 593.99 Kcal (2487 kJ) | ||
| Calories from fat | 357.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.7g | 61% | |
|---|---|---|---|
| Cholesterol | 111.2mg | 37% | |
| Sodium | 498.59mg | 21% | |
| Potassium | 855.05mg | 18% | |
| Total Carbs | 27.5g | 9% | |
| Sugars | 10.2g | 41% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 35.46g | 71% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 2.6mg | 14% | |
| Calcium | 62.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 195.73 Kcal (819 kJ) | ||
| Calories from fat | 117.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.08g | 61% | |
|---|---|---|---|
| Cholesterol | 36.64mg | 37% | |
| Sodium | 164.29mg | 21% | |
| Potassium | 281.75mg | 18% | |
| Total Carbs | 9.06g | 9% | |
| Sugars | 3.36g | 41% | |
| Dietary Fiber | 1.38g | 17% | |
| Protein | 11.69g | 71% | |
| Vitamin C | 1.7mg | 9% | |
| Iron | 0.8mg | 14% | |
| Calcium | 20.7mg | 6% | |
* 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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