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
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
method
1. Stir together sugar, tapioca and nutmeg in mixing bowl. Add kiwi and lemon juice. Toss gently; let stand 15 minutes.
2. Meanwhile, prepare and roll out half the pastry.
3. Line 9-inch pie and; trim pastry to edge of pan.
4. Turn kiwi mixture into pan. Dot with butter. Roll out remaining pastry, place over filling, trim, seal and flute edge.
5. To prevent over-browning, cover edge of pie with foil.
6. Bake at 375 degrees 20 minutes.
7. Remove foil and bake until crust is golden brown, 25 to 30 minutes longer.
2. Meanwhile, prepare and roll out half the pastry.
3. Line 9-inch pie and; trim pastry to edge of pan.
4. Turn kiwi mixture into pan. Dot with butter. Roll out remaining pastry, place over filling, trim, seal and flute edge.
5. To prevent over-browning, cover edge of pie with foil.
6. Bake at 375 degrees 20 minutes.
7. Remove foil and bake until crust is golden brown, 25 to 30 minutes longer.
serving amount
makes one 9-inch pie.
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