Directions:
- Preheat oven to 425°F.
- Line a small, 8-inch pie tin with one of the pastry crusts.
- Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.
- Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.
- Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.
- OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top.
- I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.35 Kcal (902 kJ) | ||
| Calories from fat | 12.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 2% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 16.02mg | 1% | |
| Potassium | 113.5mg | 2% | |
| Total Carbs | 51.11g | 17% | |
| Sugars | 40.93g | 164% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 0.51g | 1% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 85.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 195.6 Kcal (819 kJ) | ||
| Calories from fat | 11.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 2% | |
|---|---|---|---|
| Cholesterol | 3.47mg | 1% | |
| Sodium | 14.55mg | 1% | |
| Potassium | 103.09mg | 2% | |
| Total Carbs | 46.42g | 17% | |
| Sugars | 37.17g | 164% | |
| Dietary Fiber | 1.51g | 7% | |
| Protein | 0.46g | 1% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 77.3mg | 9% | |
* 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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