Initially, I thought a kiwi pie would be cold like a key lime pie, but I was wrong. This recipe called for baking, and the end result reminded me of apple pie. This was just a bit more zesty. The texture was a little different than I imagined. The seeds gave it a little grit.
Overall it was a pretty easy pie to make. But it was a bit too sweet for my taste buds.
4 cups kiwi, peeled and sliced
1 cup sugar
3 tablespoons quick cooking tapioca
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
2 tablespoons butter
Pastry for two crust pie, 9-inch
1. In a mixing bowl, stir together sugar, tapioca and nutmeg. Add kiwi slices and lemon juice. Toss gently. Let stand 15 minutes.
2. 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.
3. 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 to 30 minutes more until crust is golden brown.