Fruit Pie
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INGREDIENTS
- 2 tb Cornstarch
- 4 c Flour
- 1 c Shortening
- 1 Egg
- 3/4 c Sugar
- FOR THE CRUST
- Water; as needed
- 1 tb Vinegar
- 1 Box Jello
- 1 ts Salt
- 1 c Water
INSTRUCTIONS
Place first 3 ingredients in saucepan. Cook till boil and then add jello (flavor should be same as fruit) and boil till thickens. Pour in baked pie shell. FOR THE CRUST: Cut first 3 ingredients with pastry blender and add 1 egg, 1 tb. vinegar and enough water to make 1 cup liquid. Bake. Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969 billspa@icanect.net Recipe by: Mrs. W.J. Williams Posted to Bakery-Shoppe Digest by "Bill Spalding"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (229g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 879 | ||
| Calories from Fat: 222 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 24.6g | 33 % | |
| Saturated Fat 9.6g | 48 % | |
| Monounsaturated Fat 10.5g | ||
| Polyunsanturated Fat 3g | ||
| Cholesterol 48mg | 15 % | |
| Sodium 14.8mg | 1 % | |
| Potassium 132.5mg | 3 % | |
| Total Carbohydrate 153.2g | 45 % | |
| Dietary Fiber 3g | 12 % | |
| Sugars, other 150.2g | ||
| Protein 11.5g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 879
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