CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
Bake-shoppe, Pies & past |
6 |
Servings |
INGREDIENTS
2 |
tb |
Cornstarch |
3/4 |
c |
Sugar |
1 |
c |
Water |
1 |
|
Box Jello |
4 |
c |
Flour |
1 |
c |
Shortening |
1 |
ts |
Salt |
1 |
|
Egg |
1 |
tb |
Vinegar |
|
|
Water; as needed |
INSTRUCTIONS
FOR THE CRUST
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" <billspa@icanect.net> on
Apr 13, 1998
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