Directions:
- Preheat oven to 350.
- Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
- Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
- Pour filling into crust; set aside.
- Prepare topping: combine flour, sugar and nuts; stir in melted butter.
- Sprinkle topping over filling.
- Cover edges loosely with strips of foil (prevents burning).
- Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
- Cool on wire rack; serve warm.
- Store leftovers (hhahaha) in the fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 627.08 Kcal (2625 kJ) | ||
| Calories from fat | 321.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.71g | 55% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 531.27mg | 22% | |
| Potassium | 426.07mg | 9% | |
| Total Carbs | 73.08g | 24% | |
| Sugars | 35.36g | 141% | |
| Dietary Fiber | 6.83g | 27% | |
| Protein | 7.22g | 14% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.7mg | 15% | |
| Calcium | 84.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 274.27 Kcal (1148 kJ) | ||
| Calories from fat | 140.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.62g | 55% | |
|---|---|---|---|
| Cholesterol | 8.89mg | 7% | |
| Sodium | 232.36mg | 22% | |
| Potassium | 186.35mg | 9% | |
| Total Carbs | 31.96g | 24% | |
| Sugars | 15.47g | 141% | |
| Dietary Fiber | 2.99g | 27% | |
| Protein | 3.16g | 14% | |
| Vitamin C | 5.3mg | 20% | |
| Iron | 1.2mg | 15% | |
| Calcium | 36.8mg | 8% | |
* 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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