Comes together quickly when using store bought pie crusts.
Put all the ingredients except the corn starch, pie crust and egg in a small saucepan or skillet and heat gently until simmer.
Simmer 2 minutes.
Remove from heat, stir in the cornstarch, cover and let sit 30 minutes to cool.
When the filling is ready, take the pie crust out of the refrigerator and roll out both.
Cut each into 6 even pieces. Place 6 of the crusts on a large, parchment lined baking sheet.
Fill each of the 6 crusts with around 1/2 cup filling.
Place the top crust on each and crimp closed with a fork.
Whisk the egg, add a tiny bit of water and whisk some more, brush the egg wash on the tops of the pies.
Bake for 30 minutes at 375 deg F.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 413 | ||
Calories from Fat: 193 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 45.4mg | 14 % | |
Sodium 3410.2mg | 118 % | |
Potassium 150.7mg | 4 % | |
Total Carbohydrate 53.5g | 16 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 50.4g | ||
Protein 3.3g | 5 % | |
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: 413
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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