Makes: 10 servings at 63¢ each.Prep: 30 minutes. Refrigerate: 1 hour. Bake: at 325° for 50 minutes.

Source: Family Circle

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Recipe Summary

prep:
30 mins
chill:
1 hr
bake:
50 mins
total:
2 hrs 20 mins
Servings:
10
Yield:
1 9-inch pie
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Ingredients

Pastry:
Nut Filling:

Directions

Pastry:
  • Mix flour and salt in bowl. Cut in shortening and butter with pastry blender until mixture resembles coarse meal.

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  • Sprinkle ice water, a tablespoon at a time, and vinegar, over flour mixture, tossing with fork after each addition, until just moist enough to form mass. Shape into 5-inch disk. Cover with plastic wrap. Refrigerate until thoroughly chilled, about 1 hour.

  • Heat oven to 325 degrees F.

  • Roll out dough on floured surface into 11-inch round. Fit in 9-inch pie plate. Fold overhanging pastry under to make edge; press all around edge with tines of fork.

Filling:
  • Heat sugar, syrup, butter, cinnamon, cloves and salt in saucepan over medium heat to melt butter. Off heat, whisk in eggs, one at a time. Add almonds and hazelnuts. Pour into shell. Arrange pecans in circles, beginning at outside and working towards center.

  • Bake in 325 degrees F oven 50 minutes, until golden brown and knife inserted near center tests clean. Cool.

Nutrition Facts

441 calories; fat 27g; cholesterol 101mg; saturated fat 7g; carbohydrates 46g; insoluble fiber 3g; protein 8g; sodium 177mg.
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