Directions:
- Mix pears, brown sugar, tapioca, lemon juice, ginger and cinnamon in large bowl. Let stand 15 minutes.
- Preheat oven to 400. Prepare pie crusts as directed on package for 2 crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust; seal and flute edge. Cut several slits into top crusts to allow steam to escape.
- Bake 45-50 minutes or until juices form bubbles that burst slowly. Cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.46 Kcal (1275 kJ) | ||
| Calories from fat | 106.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.78g | 18% | |
|---|---|---|---|
| Cholesterol | 3.05mg | 1% | |
| Sodium | 178.04mg | 7% | |
| Potassium | 145.72mg | 3% | |
| Total Carbs | 48.93g | 16% | |
| Sugars | 19.12g | 76% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 1.29g | 3% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 209.86 Kcal (879 kJ) | ||
| Calories from fat | 73.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 18% | |
|---|---|---|---|
| Cholesterol | 2.1mg | 1% | |
| Sodium | 122.72mg | 7% | |
| Potassium | 100.44mg | 3% | |
| Total Carbs | 33.73g | 16% | |
| Sugars | 13.18g | 76% | |
| Dietary Fiber | 2.35g | 14% | |
| Protein | 0.89g | 3% | |
| Vitamin C | 2.7mg | 7% | |
| Iron | 0.4mg | 3% | |
| Calcium | 15.2mg | 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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