Directions:
- In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes.
- Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.
- Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.04 Kcal (2219 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 103.4mg | 4% | |
| Potassium | 285.98mg | 6% | |
| Total Carbs | 133.99g | 45% | |
| Sugars | 112g | 448% | |
| Dietary Fiber | 8.4g | 34% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 79.8mg | 133% | |
| Iron | 2.2mg | 12% | |
| Calcium | 43.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 157.11 Kcal (658 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 30.65mg | 4% | |
| Potassium | 84.77mg | 6% | |
| Total Carbs | 39.72g | 45% | |
| Sugars | 33.2g | 448% | |
| Dietary Fiber | 2.49g | 34% | |
| Protein | 0.62g | 4% | |
| Vitamin C | 23.6mg | 133% | |
| Iron | 0.7mg | 12% | |
| Calcium | 12.9mg | 4% | |
* 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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