Directions:
- In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes.
- Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
- Bake at 400° for 35-40 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 | 108.57 Kcal (455 kJ) | ||
| Calories from fat | 54.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 9% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 41.13mg | 2% | |
| Potassium | 8.96mg | 0% | |
| Total Carbs | 13.54g | 5% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 0.48g | 1% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 4.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 366.56 Kcal (1535 kJ) | ||
| Calories from fat | 184.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.45g | 9% | |
|---|---|---|---|
| Cholesterol | 34.36mg | 3% | |
| Sodium | 138.88mg | 2% | |
| Potassium | 30.24mg | 0% | |
| Total Carbs | 45.7g | 5% | |
| Sugars | 17.6g | 21% | |
| Dietary Fiber | 1.31g | 2% | |
| Protein | 1.61g | 1% | |
| Vitamin C | 1.4mg | 1% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 1mg | 2% | |
| Calcium | 16mg | 0% | |
* 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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