INGREDIENTS

INSTRUCTIONS

TOFFEE Grease a jellyroll pan with Butter Flavor Crisco. Combine brown
sugar, salt, butter, boiling water and vinegar in large saucepan. Stir
until well blended. Cook and stir over medium heat until mixture  comes
to a boil.  Cover and boil 2 to 3 minutes.  Uncover and brush  brown
sugar crystals with wet pastry brush. Boil slowly wothout  stirring
until mixture reaches hard-crack stage, 295 to 310 degrees  on candy
thermometer. Stir gently without touching sides of saucepan.  Pour into
pan, spreading if necessary. Cool to room temperature.  Break into
squares, then break up enough squares to make 3  tablespoons small bits
or pieces. Cover and store remainder of candy  for eating. CRUST
Combine flour and salt in medium-size bowl.  Cut in  Crisco until all
flour is blended to form pea-sized chunks. Sprinkle  with ice water, 1
tablespoon at a time. Toss lightly with fork until  dough will form a
ball. Divide dough in half. Press between hands to  form a couple of 5-
to 6-inch "pancakes". Roll dough for bottom crust  into circle between
sheets of plastic wrap. Peel off top sheet. Trim  pastry 1 inch larger
than upside-down 9-inch pie plate. Fit into pie  plate. Press to fit.
Remove other sheet of plastic wrap. Freeze. Roll  second "pancake" same
as for crust. Freeze 15 minutes. Heat oven to  400 degrees. Cut out 26
to 28 leaf shapes and 3 larger maple-leaf  shapes from rolled pastry.
Arrange leaves in overlapping and slightly  curved pattern on baking
sheet. Brush with whipping cream. Moisten  tips of small leaves with
ice water. Press around edge of crust in  overlapping fashion. Brush
with cream. Bake leaves at 400 degrees 10  minutes, or until lightly
browned. FILLING Combine granulated sugar,  salt, corn syrup, eggs,
syrup, melted butter, vanilla and molasses in  medium-size bowl. Beat
with whisk until blended. Stir in nuts. Pour  into unbaked pie shell.
Bake at 400 degrees 10 minutes. Reduce  temperature to 350 degrees.
Bake 25 to 35 minutes, or until filling  is firm when pie is shaken
gently.  Cover edge to keep from  overbrowning. SAUCE Combine
granulated sugar and water in small  saucepan. Cook and stir over low
heat until sugar dissolves. Increase  heat to medium. Boil without
stirring 11 minutes until mixture is  deep amber color, brushing down
sugar crystals from sides of pan with  wet pastry brush. Remove from
heat. Stir in whipping cream; mixture  will bubble up. Add butter,
stirring until smooth. Cook and stir over  low heat about 3 minutes or
until color deepens and sauce thickens  slightly. Spoon 1/2 cup over
warm pie. Cool 1 hour. Cover and  refrigerate remaining sauce for ice
cream topping. Sprinkle top with  toffee bits. Place leaf decoration to
1 side of pie. Refrigerate 4  hours before serving. Refrigerate
leftovers. Makes 9-inch pie.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“No one can ignore Jesus forever”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7949
Calories From Fat: 2954
Total Fat: 342.9g
Cholesterol: 921.8mg
Sodium: 4438mg
Potassium: 2278.2mg
Carbohydrates: 1213.7g
Fiber: 27.7g
Sugar: 991.3g
Protein: 69.6g