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


  • 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


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.


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.