Directions:
- In a large bowl, combine fruits and extract; toss to coat.
- In another bowl, combine sugar, tapioca, nutmeg and salt.
- Add to fruit; stir gently.
- Let stand for 15 minutes.
- Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
- Stir lemon juice into fruit mixture; spoon into the crust.
- Roll out remaining pastry; make a lattice crust. Seal and flute edges.
- Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
- NOTE: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.88 Kcal (975 kJ) | ||
| Calories from fat | 69.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.73g | 12% | |
|---|---|---|---|
| Sodium | 191.19mg | 8% | |
| Potassium | 119.15mg | 3% | |
| Total Carbs | 39.83g | 13% | |
| Sugars | 21.87g | 87% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 2.07g | 4% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 1mg | 6% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 207.8 Kcal (870 kJ) | ||
| Calories from fat | 62.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 12% | |
|---|---|---|---|
| Sodium | 170.6mg | 8% | |
| Potassium | 106.32mg | 3% | |
| Total Carbs | 35.54g | 13% | |
| Sugars | 19.51g | 87% | |
| Dietary Fiber | 2.66g | 12% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 8.5mg | 16% | |
| Iron | 0.9mg | 6% | |
| Calcium | 23.4mg | 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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