Japanese Fruit Pie
Yield
6 servingsPrep
10 minCook
45 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cube |
margarine
melted, cooled |
*
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| ½ | teaspoon |
vinegar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
dates
chopped |
|
| ½ | cup |
coconut
|
*
|
| ½ | cup |
nuts
chopped |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cube |
margarine
melted, cooled |
*
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 2.5 | ml |
vinegar
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
dates
chopped |
|
| 118 | ml |
coconut
|
*
|
| 118 | ml |
nuts
chopped |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
Combine margarine, sugar, eggs, vinegar and vanilla in bowl.
Mix well.
Stir in dates, coconut and nuts.
Pour into pie shell. Bake in 300 degree oven for 45 to 50 minutes or until brown.
Makes 6 to 8 servings.
