Directions:
- In a large bowl, combine 1 cup sugar, flour, tapioca and salt. Add cherries and lemon juice; toss to coat. Let stand for 15 minutes.
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with remaining sugar.
- Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.27 Kcal (968 kJ) | ||
| Calories from fat | 38.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 7% | |
|---|---|---|---|
| Cholesterol | 7.66mg | 3% | |
| Sodium | 53.66mg | 2% | |
| Potassium | 313.4mg | 7% | |
| Total Carbs | 51.5g | 17% | |
| Sugars | 42.35g | 169% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 40.1mg | 223% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 108.3 Kcal (453 kJ) | ||
| Calories from fat | 17.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 7% | |
|---|---|---|---|
| Cholesterol | 3.59mg | 3% | |
| Sodium | 25.13mg | 2% | |
| Potassium | 146.76mg | 7% | |
| Total Carbs | 24.12g | 17% | |
| Sugars | 19.83g | 169% | |
| Dietary Fiber | 1.54g | 13% | |
| Protein | 0.95g | 4% | |
| Vitamin C | 5mg | 18% | |
| Iron | 18.8mg | 223% | |
| Calcium | 12.5mg | 3% | |
* 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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