Directions:
- Preheat oven to 400 degrees F (200 degrees C).
- Unroll the pie crusts, and cut 2 6-inch rounds from the dough; cut the remaining dough into 1/8-inch strips for a lattice crust. Fit the rounds into 2 5-inch mini pie dishes.
- In a bowl, stir together the cherries, tapioca, sugar, and almond extract; let the filling stand for 5 minutes to soften the tapioca. Stir the filling again, and spoon into the pie shells. Use the strips to weave a lattice crust on each pie, and pinch the crusts together.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbling and thickened, about 30 minutes. Allow to cool before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 614.06 Kcal (2571 kJ) | ||
| Calories from fat | 270.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.07g | 46% | |
|---|---|---|---|
| Sodium | 468.66mg | 20% | |
| Potassium | 83.4mg | 2% | |
| Total Carbs | 80.9g | 27% | |
| Sugars | 30.82g | 123% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 5.96g | 12% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 405.42 Kcal (1697 kJ) | ||
| Calories from fat | 178.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.85g | 46% | |
|---|---|---|---|
| Sodium | 309.42mg | 20% | |
| Potassium | 55.06mg | 2% | |
| Total Carbs | 53.41g | 27% | |
| Sugars | 20.35g | 123% | |
| Dietary Fiber | 2.17g | 13% | |
| Protein | 3.94g | 12% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 2mg | 17% | |
| Calcium | 8.7mg | 1% | |
* 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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