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Dorothy Flatman's Raspberry Pie

 

16

Yield

1

pie

Prep

15

min

Cook

60

min

Ready

75

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
 

Ingredients

2 each pastry
for a 9 inch pie, unbaked
*
4 cups raspberries
¼ cup tapioca
instant
¾ cup sugar
¼ teaspoon almond extract
*
1 tablespoon lemon juice

Directions

Preheat oven to 400℉ (200℃).

Mix fruit, tapioca, sugar, lemon juice and extract in a bowl.

Let stand 15 minutes.

Fill pastry lined 9 inch pie plate with fruit mixture.

Cover pie with top crust; seal and flute edge.

Cut several slits in top to permit steam to escape.

Bake 1 hour or until juices form bubbles that burst slowly.

Cool.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 2433% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 20g 20%
Dietary Fiber 8g 32%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 57%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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