Directions:
- Drain apricots, reserving juice. In a bowl, whisk the juice and pudding mix until smooth; stir in apricots. Pour into an 8-in. square baking dish coated with cooking spray; set aside.
- In a bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with fork until dough forms a ball. On a floured surface, roll out dough to fit top of baking dish; place over filling. trim and flute edges; cut slits in top.
- Bake at 450° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.05 Kcal (1076 kJ) | ||
| Calories from fat | 60.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 10% | |
|---|---|---|---|
| Cholesterol | 17.9mg | 6% | |
| Sodium | 65.77mg | 3% | |
| Potassium | 6.36mg | 0% | |
| Total Carbs | 43.13g | 14% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 3.67g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 264.76 Kcal (1108 kJ) | ||
| Calories from fat | 62.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 10% | |
|---|---|---|---|
| Cholesterol | 18.43mg | 6% | |
| Sodium | 67.74mg | 3% | |
| Potassium | 6.55mg | 0% | |
| Total Carbs | 44.43g | 14% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 3.78g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 3.1mg | 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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