Prepare pastry as directed on package. roll out dough in circle measuring 14" diameter. To make the "rolled" edge, ease pastry into a 9 inch pie plate. With scissors make about 30 cuts, 1 inch apart inthe overhang from edge to inside of pie plate rim. For inside row, roll every 2nd pastry cut up and over towards center of pie. For outside row, roll remainng cuts under toward pie plate rim. In top of double boiler, thoroughly blend butter and brown sugar. Beat in the next 6 ingredients. Heat over hot (not boiling) water, stirring constantly until sugars dissolve, about 5 minutes. Fild in slivered almonds. Pour into prepared pie shell. Bake in 350 F. oven for glass pan or 375 F. for for metal pan, for 50 minutes. Arrnage whole almonds on filling. Bake 10 minutes more. Makes 9 three-inch servings. MC formatting by email@example.com Recipe by: 1960s magazine article Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 294 (51%)|
|Amt Per Serving||% DV|
|Total Fat 32.7g||44 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 414.1mg||127 %|
|Sodium 159.1mg||5 %|
|Potassium 315.6mg||8 %|
|Total Carbohydrate 58.5g||17 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 57.2g|
|Protein 15.8g||23 %|
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Calories per serving: 576
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