Directions:
- Line 9 inch deep pie plate with pastry.
- Flute edges, set aside.
- In large sauce pan, combine fresh berries, sugar and juice. Bring to a boil.
- Reduce hear and simmer, uncovered for 10 minutes, or until thickened.
- Transfer to large bowl, stir in dried cranberries and tapioca; gently stir in pears. Let stand for 15 minutes, pur into pastry shell.
- For Topping:.
- In food processor, combine flour, brown sugar, cinnamon and butter. Cover and pulse until mixture resembles coarse crumbs. Stir in pecans and sprinkle over filling.
- Bake at 400 degrees, for 15 minutes, reduce heat to 350 degrees. Bake to 35 to 40 minutes longer, or until crust is golden brown and filling is bubbly.
- Cool on wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 981.38 Kcal (4109 kJ) | ||
| Calories from fat | 360.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.02g | 62% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 639.92mg | 27% | |
| Potassium | 464.22mg | 10% | |
| Total Carbs | 158.93g | 53% | |
| Sugars | 99.07g | 396% | |
| Dietary Fiber | 17.42g | 70% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 27.6mg | 46% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.9mg | 16% | |
| Calcium | 151.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 203.78 Kcal (853 kJ) | ||
| Calories from fat | 74.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 62% | |
|---|---|---|---|
| Cholesterol | 12.68mg | 20% | |
| Sodium | 132.87mg | 27% | |
| Potassium | 96.39mg | 10% | |
| Total Carbs | 33g | 53% | |
| Sugars | 20.57g | 396% | |
| Dietary Fiber | 3.62g | 70% | |
| Protein | 1.11g | 11% | |
| Vitamin C | 5.7mg | 46% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.6mg | 16% | |
| Calcium | 31.5mg | 15% | |
* 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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