Directions:
- In a large bowl, mix together sugar, salt, nutmeg, tapioca, and orange rind.
- Gently mix in the fruit and orange juice.
- Pour filling into pastry lined 10-inch pie plate, dot with butter.
- Cover with top crust, flute edges.
- Brush top crust with milk, sprinkle with sugar and cut vents.
- Bake at 400º for 40 to 50 minutes or until top crust is browned and filling bubbles.
- Cover edges of crust with foil strips if it begins to get too brown.
- NOTES : Excellent made with Oatmeal Pastry with 1 tablespoon orange rind added to the pastry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.45 Kcal (684 kJ) | ||
| Calories from fat | 26.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 4% | |
|---|---|---|---|
| Cholesterol | 7.67mg | 3% | |
| Sodium | 77.29mg | 3% | |
| Potassium | 254.83mg | 5% | |
| Total Carbs | 34.75g | 12% | |
| Sugars | 26.44g | 106% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 31.3mg | 52% | |
| Iron | 0.1mg | 1% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 115.96 Kcal (486 kJ) | ||
| Calories from fat | 18.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 4% | |
|---|---|---|---|
| Cholesterol | 5.44mg | 3% | |
| Sodium | 54.83mg | 3% | |
| Potassium | 180.79mg | 5% | |
| Total Carbs | 24.65g | 12% | |
| Sugars | 18.76g | 106% | |
| Dietary Fiber | 1.45g | 8% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 22.2mg | 52% | |
| Iron | 0.1mg | 1% | |
| Calcium | 45.4mg | 6% | |
* 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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