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Fruit Cup Pie Recipe
|Double crust pie pastry||1|
|Sugar||3⁄4 Cup (12 tbs)|
|Quick cooking tapioca||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Diced peaches||2 Cup (32 tbs)|
|Diced pears||2 Cup (32 tbs)|
|Seedless green grapes||1 Cup (16 tbs)|
|Chopped maraschino cherries||2 Tablespoon|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 1642 Calories from Fat 226
% Daily Value*
Total Fat 25 g38.7%
Saturated Fat 9.9 g49.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 48.9 mg2%
Total Carbohydrates 365 g121.7%
Dietary Fiber 17.2 g68.9%
Sugars 268 g
Protein 8 g15.5%
Vitamin A 36.9% Vitamin C 280.7%
Calcium 30.3% Iron 15%
*Based on a 2000 Calorie diet
Line a 9-inch pie plate with half of the pastry; trim pastry to edge of pie plate.
In mixing bowl combine sugar, tapioca, cinnamon, nutmeg, and dash salt.
Add peaches, pears, grapes, maraschino cherries, and lemon juice; toss.
Let stand 5 minutes.
Turn fruit mixture into the pastry-lined pie plate.
Cut slits in top crust for escape of steam; place atop filling.
Seal and flute edge.
If desired, brush with milk; sprinkle with sugar.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes longer or till golden.
Cool pie on rack before serving.