Directions:
- Dice celery and carrots and boil in a small amount of water until tender.
- Add peas, and continue cooking until warm.
- Add remaining ingredients and stir to combine. (Filling will be dry. Add water if you'd like a moister filling.)
- Line pie plate with one crust. Perforate bottom with a fork.
- Add filling. Cover with remaining crust. Seal edges with a fork. Trim remaining crust.
- Bake at 425 degrees until top is golden brown, 30-40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12705.17 Kcal (53194 kJ) | ||
| Calories from fat | 6797.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 755.23g | 1162% | |
|---|---|---|---|
| Cholesterol | 167.4mg | 56% | |
| Sodium | 22207.04mg | 925% | |
| Potassium | 4838.98mg | 103% | |
| Total Carbs | 1247.59g | 416% | |
| Sugars | 64.97g | 260% | |
| Dietary Fiber | 102.22g | 409% | |
| Protein | 243.12g | 486% | |
| Vitamin C | 35.2mg | 59% | |
| Vitamin A | 4mg | 132% | |
| Iron | 83.4mg | 464% | |
| Calcium | 834.6mg | 83% | |
| Amount Per 100 g | |||
| Calories | 343.61 Kcal (1439 kJ) | ||
| Calories from fat | 183.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.43g | 1162% | |
|---|---|---|---|
| Cholesterol | 4.53mg | 56% | |
| Sodium | 600.59mg | 925% | |
| Potassium | 130.87mg | 103% | |
| Total Carbs | 33.74g | 416% | |
| Sugars | 1.76g | 260% | |
| Dietary Fiber | 2.76g | 409% | |
| Protein | 6.58g | 486% | |
| Vitamin C | 1mg | 59% | |
| Vitamin A | 0.1mg | 132% | |
| Iron | 2.3mg | 464% | |
| Calcium | 22.6mg | 83% | |
* 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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