| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Desserts, Nuts, Pies & tart, Bobbie – no | 9 | Servings | |
INGREDIENTS
| 10 | oz | Pie crust mix; (or use homemade) |
| 1/2 | c | Butter or margarine; (1 stick) |
| 1/2 | c | Light brown sugar; firmly packed |
| 3/4 | c | Sugar |
| 3 | Eggs | |
| 1/2 | c | Light cream |
| 1/4 | c | Light corn syrup |
| 1/2 | ts | Vanilla extract |
| 1/4 | ts | Salt |
| 1 | c | Slivered blanched almonds |
| 30 | Whole blanched almonds; for decoration |
INSTRUCTIONS
Prepare pastry as directed on package. roll out dough in circle measuring 14" diameter. To make the "rolled" edge, ease pastry into a 9 inch pie plate. With scissors make about 30 cuts, 1 inch apart inthe overhang from edge to inside of pie plate rim. For inside row, roll every 2nd pastry cut up and over towards center of pie. For outside row, roll remainng cuts under toward pie plate rim. In top of double boiler, thoroughly blend butter and brown sugar. Beat in the next 6 ingredients. Heat over hot (not boiling) water, stirring constantly until sugars dissolve, about 5 minutes. Fild in slivered almonds. Pour into prepared pie shell. Bake in 350 F. oven for glass pan or 375 F. for for metal pan, for 50 minutes. Arrnage whole almonds on filling. Bake 10 minutes more. Makes 9 three-inch servings. MC formatting by bobbi744@sojourn.com Recipe by: 1960s magazine article Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 25, 1998
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