| 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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