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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 email@example.com Recipe by: Mrs. W.J. Williams Posted to Bakery-Shoppe Digest by "Bill Spalding"
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 222 (25%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 879
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