Three-nut Pie

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

Three-nut Pie
Servings: 10 Yield: 1 9-inch pie Prep 30 mins Chill 1 hr Bake 325°F 50 mins

Ingredients

Pastry:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening, chilled and cut into small pieces
  • 1 tablespoon butter, chilled and cut into small pieces
  • 3 tablespoons ice water
  • 1 teaspoon cider vinegar
Nut Filling:
  • 3/4 cup packed dark-brown sugar
  • 3/4 cup dark or light corn syrup
  • 1/4 cup (1/2 stick) butter
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 eggs
  • 3/4 cup blanched slivered almonds
  • 1/2 cup chopped hazelnuts
  • 1 cup pecan halves

Make It

Pastry:

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

2. 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.

3. Heat oven to 325 degrees F.

4. 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:

5. 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.

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

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 441, Fat, total (g): 27, chol. (mg): 101, sat. fat (g): 7, carb. (g): 46, fiber (g): 3, pro. (g): 8, sodium (mg): 177, Percent Daily Values are based on a 2,000 calorie diet.