Fresh Kiwifruit Pie


  • 4 cups kiwi, peeled and sliced
  • 1 cup sugar
  • 3 tbls. quick cooking tapioca
  • 1 tbls. lemon juice
  • 1/4 tsp. ground nutmeg
  • 2 tbls. butter or margarine
  • Pastry for two crust pie, 9-inch

In mixing bowl, stir together sugar, tapioca and nutmeg. Add kiwi slices and lemon juice. Toss gently. Let stand 15 minutes. Prepare and roll out half of pastry. Line 9-inch pie pan; trim pastry to edge of pan. Turn kiwi mixture into pastry lined pan. Dot with butter. Roll out remaining pastry and cut slit in shape of "K" in center for vent. Place over filling. Trim, seal and flute edge. To prevent over-browning, cover edge of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake 25-30 minutes more until crust is golden brown.