Directions:
- In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
- While that is working prepare the pie crust.
- Preheat oven to 400.
- Line pie-plate with bottom pastry; pour in filling; dot with butter.
- Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
- Brush top with milk, sprinkle with sugar.
- Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
- Cool on wire rack.
- Serve as is or with whipped or ice cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.96 Kcal (816 kJ) | ||
| Calories from fat | 96.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.67g | 16% | |
|---|---|---|---|
| Cholesterol | 3.84mg | 1% | |
| Sodium | 60.63mg | 3% | |
| Potassium | 122.64mg | 3% | |
| Total Carbs | 24.71g | 8% | |
| Sugars | 15.16g | 61% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.7mg | 4% | |
| Calcium | 70.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 258.9 Kcal (1084 kJ) | ||
| Calories from fat | 127.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.17g | 16% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 1% | |
| Sodium | 80.51mg | 3% | |
| Potassium | 162.85mg | 3% | |
| Total Carbs | 32.82g | 8% | |
| Sugars | 20.13g | 61% | |
| Dietary Fiber | 2.51g | 8% | |
| Protein | 2.69g | 4% | |
| Vitamin C | 6.4mg | 8% | |
| Iron | 1mg | 4% | |
| Calcium | 93.5mg | 7% | |
* 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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