Yield: 6 Servings
|Water; as needed|
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
Recipe by: Mrs. W.J. Williams
Posted to Bakery-Shoppe Digest by "Bill Spalding" <billspa@...> on Apr 13, 1998