Coconut-topped Berry Pie
Pies & Pastries
=20 FILLING TOPPING 2 c Strawberries 3 tb All purpose flour 1 tb Quick cooking tapioca 2 tb Brown or granulated= sugar 1/3 c Granulated sugar 1 tb Butter Juice of 1 lemon 1/4 c Shredded or flaked= coconut 2 c Blueberries - - - Pastry for 9-inch pie crust - - - =20 1. Preheat oven to 400 F. Cut strawberries into 1/4-inch-thick slices= and place in a large bowl with remaining filling ingredients. Stir well to evenly distribute tapioca and sugar. Let stand for 10 minutes to allow tapioca to soften a little.
=20 2. Meanwhile, roll out pastry and fit into a 9-inch pie plate. Trim and finish edge as you like. Do not prick. Set aside or refrigerate until ready to use.
=20 3. Prepare topping by measuring flour and sugar into a small bowl. Stir with a fork until well blended. Using your fingertips, rub butter into flour mixture until it is the size of small peas. Gently stir in coconut.
=20 4. When fruit filling has sat for 10 minutes, turn into unbaked pie= shell.
Bake on bottom rack of preheated 400 F oven for 30 minutes or just until filling starts to bubble and edges of pastry are a light golden color.= Then sprinkle topping over centre portion of pie, leaving a 2-inch border of fruit showing around edge. Reduce heat to 350F. Bake for another 15 to= 18 minutes or until topping is golden.
=20 5. When baked, transfer pie to a rack to cool for about 15 minutes. = Serve pie warm of at room temperature.
=20 Per Serving: 181 calories, 1.8 g protein, 8 g fat, 26.9 g carbohydrates, 0.8 mg iron, 12 mg calcium.