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Coconut-Topped Berry Pie

 

12

Yield

10

servings

Prep

25

min

Cook

60

min

Ready

105

min

Low Cholesterol, Trans-fat Free
 

Ingredients

Filling
2 cups strawberries
*
1 tablespoon tapioca, quick-cooking
cup sugar
granulated
1 each lemon juice
2 cups blueberries
9 inch pie shell (9 inch)
pastry
Topping
3 tablespoons all-purpose flour
2 tablespoons sugar
granulated
1 tablespoon butter
¼ cup coconut, shredded (desiccated)
*

Directions

Preheat oven to 400℉ (200℃). Cut strawberries into ¼ inch-thick slices and place in a large bowl with remaining filling ingredients.

Stir well to evenly distribute tapioca and sugar.

Let stand for 10 minutes to allow tapioca to soften a little.

Meanwhile, roll out pastry and fit into a 9-inch pie plate. Trim and finish edge as you like.

Do not prick. Set aside or refrigerate until ready to use.

Prepare topping by measuring flour and sugar into a small bowl.

Stir with a fork until well blended.

Using your fingertips, rub butter into flour mixture until it is the size of small peas.

Gently stir in coconut.

Set aside.

When fruit filling has sat for 10 minutes, turn into unbaked pie Bake on bottom rack of preheated 400℉ (200℃) oven for 30 minutes or just until filling starts to bubble and edges of pastry are a light golden color. Then sprinkle topping over centre portion of pie, leaving a 2-inch border of fruit showing around edge. Reduce heat to 350℉ (180℃). Bake for another 15 to 18 minutes or until topping is golden. When baked, transfer pie to a rack to cool for about 15 minutes. Serve pie warm of at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 65953% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 743mg 31%
Total Carbohydrate 24g 24%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 1% Vitamin C 8%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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