Fruit pie

Yield: 6 Servings

Measure Ingredient
2 tablespoons Cornstarch
¾ cup Sugar
1 cup Water
1 Box Jello
4 cups Flour
1 cup Shortening
1 teaspoon Salt
1 Egg
1 tablespoon Vinegar
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

billspa@...

Recipe by: Mrs. W.J. Williams

Posted to Bakery-Shoppe Digest by "Bill Spalding" <billspa@...> on Apr 13, 1998

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