Mix flour and salt with pastry blender. Mix in water 1-2 tablespoons at a time. Split dough in half. Roll one half to line bottom of pie pan and half to top the pie.
Mix filling together and pour into pastry-lined pan. Top with crust and flute edges.
Bake at 425-degrees for 10 minutes. Lower temperature to 350-degrees and continue baking for another 30-40 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 118 (33%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 7.2mg||2 %|
|Sodium 10465.5mg||361 %|
|Potassium 61.6mg||2 %|
|Total Carbohydrate 62.4g||18 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 60.6g|
|Protein 0.6g||1 %|
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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: 357
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