Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Prickly Pear | 1 medium (178g) | 101 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pastry | not in our table | 0 |
| Pie | not in our table | 0 |
| Pie Crust | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 fresh cactus pieces, paddles with thorns and eyes removed and tough edges sliced off,diced
- 1 pastry for double-crust pie, 9 inch (either your favorite recipe OR frozen premade pie crusts)
- 1 cup sugar
- 3 tablespoons flour
- 3/4 teaspoon cinnamon
- 1 tablespoon butter or margarine
- 1 slice Fruit of prickly pear cactus (optional)
Directions
1. Preheat oven to 350F.
2. Parboil cactus for 3 minutes in enough boiling, lightly salted water to cover in a covered saucepan.
3. Drain and rinse under running water.
4. Roll half of pastry to 1/8-inch thickness on a lightly floured surface.
5. Place in a 9-inch pie plate; trim off excess pastry along edges and set to the side.
6. Combine cactus dice (nopalitos) and next three ingredients; mix well by hand.
7. Spoon filling evenly into pastry shell, and dot with butter.
8. Roll remaining pastry to 1/8-inch thickness; cut into 1/2-inch strips and arrange into lattice; fold edges under and flute into a pretty edge.
9. Bake for 50-60 minutes.
10. Garnish with slice of prickly pear fruit, if desired.
Category:Tex-Mex Recipes
Category:Tex-Mex Desserts