|Sugar||1 Cup (16 tbs)|
|Whole wheat flour||4 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Fruit||4 Cup (64 tbs), peeled, sliced|
|9 inch double crust pie pastry||1|
|Lemon juice||1 Tablespoon|
|Evaporated milk||2 Tablespoon|
Combine the sugar, flour, and lemon peel in a 1 quart mixing bowl.
Add fruit, and stir until coated.
Turn into unbaked pie pastry.
Dribble with lemon juice, and dot with butter.
Cover with top crust, and brush dough with evaporated milk to ensure a golden crust.
Bake in a 400° F.
Oven for 20 minutes, and then reduce heat to 350°F for an additional 25 to 30 minutes, depending on fruit.
Crust should be golden brown and filling bubbly.
Serving size: Complete recipe
Calories 2269 Calories from Fat 720
% Daily Value*
Total Fat 81 g125.1%
Saturated Fat 43.8 g219.2%
Trans Fat 0 g
Cholesterol 137.7 mg45.9%
Sodium 64.7 mg2.7%
Total Carbohydrates 384 g127.9%
Dietary Fiber 20.4 g81.5%
Sugars 283.5 g
Protein 21 g41.1%
Vitamin A 64.7% Vitamin C 221.6%
Calcium 18.9% Iron 13.7%
*Based on a 2000 Calorie diet