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Crust: 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|
|Calories from Fat: 142 (37%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 388
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