Directions:
- In a large bowl, combine raspberries and cherries. Stir in the sugar, tapioca and lemon juice. Let stand for 1 hour.
- Line pie plate with bottom crust; add the filling. Dot with butter. Top with a lattice crust.
- Bake at 450° for 10 minutes; reduce heat to 350°. Bake 30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.32 Kcal (1123 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 4.86mg | 0% | |
| Potassium | 137.98mg | 3% | |
| Total Carbs | 59.62g | 20% | |
| Sugars | 51.15g | 205% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 1.29g | 3% | |
| Vitamin C | 15.3mg | 26% | |
| Iron | 1.3mg | 7% | |
| Calcium | 19.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 163.28 Kcal (684 kJ) | ||
| Calories from fat | 21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 6% | |
|---|---|---|---|
| Cholesterol | 6.19mg | 3% | |
| Sodium | 2.96mg | 0% | |
| Potassium | 83.97mg | 3% | |
| Total Carbs | 36.28g | 20% | |
| Sugars | 31.13g | 205% | |
| Dietary Fiber | 2.3g | 15% | |
| Protein | 0.78g | 3% | |
| Vitamin C | 9.3mg | 26% | |
| Iron | 0.8mg | 7% | |
| Calcium | 11.8mg | 2% | |
* 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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