Thanksgiving 2013
Preheat oven to 425.
Combine and let stand for 15 mins: cherries, sugar, tapioa, water, lemon juice, almond extract, red food coloring (opt).
Spread crust into 9" pie pan. Pour mixture into bottom crust. Dot with butter. Cover with top crust or lattice (cut steam vents for top crust).
Bake 30 mins. Slip baking sheet underneath, reduce temp to 350 and bake until thick juices bubble thru vents, 25-35 mins more.
Cool completely on wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 524 | ||
Calories from Fat: 159 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 245.8mg | 8 % | |
Potassium 196.5mg | 5 % | |
Total Carbohydrate 87.7g | 26 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 85.4g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 524
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