Ingredients
- 1 cup walnut halves
- 2/3 cup pecan halves
- 1/2 cup whole hazelnuts or filberts
- 1/2 cup blanched whole almonds
- 4 large eggs
- 1 cup light corn syrup
- 3/4 cup sugar
- 1 tablespoon butter or margarine, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
1. Prepare Flaky Pastry. On floured surface, roll out pastry to 11-inch round.Fit pastry into 9-inch pie plate; flute edge of pastry, if desired.
2. Heat oven to 350 degrees F. Set aside 9 walnut halves, 19 pecan halves, 9 hazelnuts, and 18 almonds to garnish top of pie. In food processor with chopping blade, combine nuts, eggs, corn syrup, sugar, butter, vanilla, and salt; process until nuts are finely chopped and mixture is well blended.
3. Pour egg-nut mixture into pastry-lined pie plate. Starting at outer edge of filling, make evenly spaced, concentric circles of nuts using 16 of reserved pecans, the almonds, walnuts, and hazelnuts. Place remaining 3 pecans in center of pie in a spoke design.
4. Bake pie 40-45 minutes or until center is just set. Cool pie to room temperature on wire rack. To serve, cut pie into 10 pieces; refrigerate leftovers.
Flaky Pastry: In medium-size bowl combine 1 1/4 cups unsifted all-purpose flour and 1/4 teaspoon salt. With pastry blender or 2 knives, cut in 6 tablespoons butter and 2 tablespoons vegetable shorteneing until mixture resembles coarse crumbs. Sprinkle 1 to 2 tablespoons cold water over flour mixture and mix lightly with fork. (Add water only until pastry holds together when lightly pressed.) Form pastry into a ball; wrap and refrigerate at least 30 minutes.
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Submitted 6/13/05.
Source: Country Living: Nov. '94
Submitted By: Linda Wilson
lwilson@gatecom.com
Four-Nut Pie