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Currant and Prune Pie

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2 cups prunes, cooked
1/2 cup currants
1/2 cup light brown sugar
1/2 cup English walnuts
juice of 1/2 lemon
1 teaspoon minute tapioca sprinkled on top on pie
plate lined with pastry


Blend filling, pour into pastry lined tin. Bake in 450 degree F. oven, reduce heat to 350 degrees F., bake about 25 minutes. When cold, cover with whipped cream.

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