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Suggest a better descriptionCrust: Combine flour, shortening & salt. Add water a little at a time to form a firm dough. Do not add too much. Wrap dough in wax paper & chill for a minmum of 30 minutes. Roll out & palce in a 10" tart pan. Filling: Pre-heat oven to 350F. Combine all filling ingredients except candied ginger. Slowly add 3 tb of ginger. Pour filling into pie crust & bake for 1 hour. Remove from oven, allow to cool & sprinkle remaining ginger on top of pie. "Vegetarian Times" November, 1991
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 388 | ||
Calories from Fat: 142 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 345.7mg | 12 % | |
Potassium 269.9mg | 7 % | |
Total Carbohydrate 56.8g | 17 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 54.2g | ||
Protein 6.2g | 9 % | |
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. |
Calories per serving: 388
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