Directions:
- In a large bowl, combine the first eight ingredients; let stand for 30 minutes.
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. Brush milk over pastry; sprinkle with sugar. Cover edges loosely with foil.
- Bake at 400° for 30 minutes. Remove foil; bake 5 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 | 368.74 Kcal (1544 kJ) | ||
| Calories from fat | 166.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.46g | 28% | |
|---|---|---|---|
| Cholesterol | 10.23mg | 3% | |
| Sodium | 5.85mg | 0% | |
| Potassium | 308.27mg | 7% | |
| Total Carbs | 52.36g | 17% | |
| Sugars | 40.44g | 162% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 0.9mg | 5% | |
| Calcium | 185mg | 18% | |
| Amount Per 100 g | |||
| Calories | 218.74 Kcal (916 kJ) | ||
| Calories from fat | 98.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.95g | 28% | |
|---|---|---|---|
| Cholesterol | 6.07mg | 3% | |
| Sodium | 3.47mg | 0% | |
| Potassium | 182.87mg | 7% | |
| Total Carbs | 31.06g | 17% | |
| Sugars | 23.99g | 162% | |
| Dietary Fiber | 2.42g | 16% | |
| Protein | 2.06g | 7% | |
| Vitamin C | 7.6mg | 21% | |
| Iron | 0.6mg | 5% | |
| Calcium | 109.7mg | 18% | |
* 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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