The kiwi pie I mentioned in the latest Food on Friday entry turned out to be quite tasty. The amount of sugar (1 cup) seemed correct, and the setting agents (1/4 c. tapioca plus 2 Tbs. flour) might have been slightly excessive but would have been perfect with the additional two kiwi fruit (for a total of nine) that would have better filled the pan.
The lemon zest stayed in the background but helped to brighten the flavor. The pie, however, still needed a little zing. I think I'll add 1/4 tsp. nutmeg the next time I make the pie.
My mother discovered online a similar pie recipe. That recipe uses less sugar and less tapioca (and no flour for setting), which would lead to a wetter pie. The recipe also calls for lemon juice and pinches of cinnamon and nutmeg.
In any case, the kiwi pie was judged a keeper, and it looked wonderful when served in slices. I'll probably make it at some point for a dinner party, because the fruit in the filling is such an unexpected touch. And because the pie was very tasty.