Combine pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Let stand for 15 minutes. Fill pastry-lined 9" pie plate with fruit mixture. Dot with butter or margarine. Adjust top crust. Seal and flute edges. Cut slits in top crust. Bake in 400 F. oven for 35-40 minutes. Cover edges of crust with foil if edges brown too rapidly. MC formatting by firstname.lastname@example.org Recipe By : BHG, Prize Tested Recipes Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 21:24:45 -0500 From: Roberta Banghart
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|Serving Size: 1 Serving (1307g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 76 (5%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 8.2mg||3 %|
|Sodium 238.9mg||8 %|
|Potassium 1276.9mg||34 %|
|Total Carbohydrate 392.2g||115 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 384.2g|
|Protein 4.7g||7 %|
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Calories per serving: 1665
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