Japanese Fruit Pie Food
JAPANESE FRUIT PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
- Bake in preheated oven for 40 minutes. Cool before serving.
Nutrition Facts : Calories 403.9 calories, Carbohydrate 47.7 g, Cholesterol 66.8 mg, Fat 23.1 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 9.5 g, Sodium 243.1 mg, Sugar 33.5 g
GRANDMAMA'S JAPANESE FRUIT PIE
Japanese Fruit Pie. Oh mercy. This pie. This old fashioned, simple, incredibly delicious pie...it wants you to take a bite.
Provided by Christy's Grandmama's Cookbook
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Place raisins in a small bowl and cover with boiling water, set aside for five minutes and then drain.
- Cream together the butter and sugar in a large mixing bowl with an electric mixer until fluffy. Add eggs and beat again until well incorporated, 1-2 minutes.
- Add all other ingredients and stir by hand until well incorporated. Pour into pie shell.
- Bake 35-40 minutes, or until set in the center. Allow to cool completely and then cover and refrigerate several hours before serving.
Nutrition Facts : Calories 403.9 kcal, ServingSize 1 serving
JAPANESE FRUIT PIE
Make and share this Japanese Fruit Pie recipe from Food.com.
Provided by Melanie Murray
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Mix all ingredients and pour into unbaked pie shells.
- Bake at 350 for 40 minutes.
Nutrition Facts : Calories 2611.5, Fat 169, SaturatedFat 89.1, Cholesterol 667, Sodium 817.8, Carbohydrate 275.8, Fiber 14.8, Sugar 248.9, Protein 23.7
JAPANESE FRUIT PIE
Make and share this Japanese Fruit Pie recipe from Food.com.
Provided by MirandaLee
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir ingredients together in order given.
- Pour into formed 9" pie shell.
- Bake at 325 for 40 minutes.
- To double the recipe, double all ingredients except margarine. - - - - - - - - - - - - - - - - - - NOTES : To double recipe, double all ingredients except butter.
- Do not use less than the amount listed for one pie, though.
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