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For filling: Heat oven to 375 deg F. Drain apricots; reserve 1/3 C syrup. In a saucepan, stir together sugar, flour, spices and salt. Add reserved syrup; cook until thickened; remove from heat and add butter, lemon juice and apricots. Pour mixture into prepared, pastry-lined pie pan. Place top crust; crimp to seal; cut slits in top. Bake for 45 min. Pastry: Blend together flour, shortening and salt with a pastry blender. Beat together egg, vinegar and ice water. Mix with flour mixture, using fork, until mixture forms a ball. Roll out 1/8" thick on lightly floured pastry cloth with covered rolling pin. Fit crust into pie pan and trim. Bake pie according to filling directions. Patricia Lomax, Mansfield, Ohio Recipe By : Home Cooking, Oct 1994, pg 53
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 9|
|Calories from Fat: 216 (32%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 44.3mg||14 %|
|Sodium 48.5mg||2 %|
|Potassium 573.8mg||15 %|
|Total Carbohydrate 111.7g||33 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 105.2g|
|Protein 8.2g||12 %|
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Calories per serving: 682
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