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Fresh Kiwi Pie



1 cup sugar                                                               3 tablespoons quick-cooking tapioca

1/4 teaspoon ground nutmeg                      4 cups peeled and sliced kiwi (about 12 kiwi)

1 tablespoon lemon juice                                                Pastry for two-crust (9 inch) pie

2 tablespoons butter or margarine                                                                                    

Stir together sugar, tapioca and nutmeg in mixing bowl. Add kiwi and lemon juice. Toss gently; let stand 15 minutes. Meanwhile, prepare and roll out half the pastry.

Line 9-inch pie and; trim pastry to edge of pan. Turn kiwi mixture into pan. Dot with butter. Roll out remaining pastry, place over filling, trim, seal and flute edge. To prevent over-browning, cover edge of pie with foil.

Bake at 375 degrees 20 minutes. Remove foil and bake until crust is golden brown, 25 to 30 minutes longer. Makes one 9-inch pie.

Per serving: 440 calories, 65.6 g carbohydrates, 5.2 g protein, 18.2 g fat, 8 mg cholesterol, 4.2 g fiber, 279 mg sodium. Calories from fat: 37.2%.


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