Directions:
- Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a large saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes or until cranberries have popped.
- Combine flour and pineapple; add to cranberry mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, nuts, almond extract if desired and salt. Cool.
- Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400° for 40-45 minutes or until golden brown. Cool on a wire rack. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.9 Kcal (1440 kJ) | ||
| Calories from fat | 117.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.05g | 20% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 108.48mg | 5% | |
| Potassium | 145.87mg | 3% | |
| Total Carbs | 55.42g | 18% | |
| Sugars | 48.88g | 196% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 4.23g | 8% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.8mg | 5% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 382.75 Kcal (1602 kJ) | ||
| Calories from fat | 130.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.53g | 20% | |
|---|---|---|---|
| Cholesterol | 11.33mg | 3% | |
| Sodium | 120.73mg | 5% | |
| Potassium | 162.35mg | 3% | |
| Total Carbs | 61.68g | 18% | |
| Sugars | 54.4g | 196% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 4.7g | 8% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 48.2mg | 4% | |
* 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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