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Caramel-Brown Sugar Pie















Trans-fat Free, Low Sodium


¼ cup butter
6 tablespoons all-purpose flour
½ cup heavy whipping cream
2 cups brown sugar
firmly packed
2 large eggs
2 teaspoons vanilla extract
1 cup berries
fresh or frozen


Preheat the oven to 375℉ (190℃).

Line an 8 inch pie pan with half of the pie dough.

Roll out the remaining dough or crust into a round to top the pie.

Stir the butter with the flour in a heavy saucepan over low heat to make a smooth paste.

Whisk in the cream and sugar.

Bring to the boil, reduce the heat, and simmer the filling until it thickens, about 3 minutes, whisking constantly.

Add a small portion of the warm liquid to the eggs, then stir them into the pan.

Stir in the vanilla.

Strain the filling into the lined pie pan.

Top with the round of pie dough and crimp the edge decoratively to seal.

Cut 4 to 5 slits in the top to allow steam to escape.

Bake until the crust is nicely browned and the filling is set, 45 minutes to 1 hour.

Serve with the fresh berries or peaches.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 28879% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 177mg 59%
Sodium 128mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 18% Vitamin C 0%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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