| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Meats |
|
Pies |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Brown sugar, packed |
| 1/2 |
c |
Soft butter or margarine |
| 3/4 |
c |
Granulated sugar |
| 3 |
|
Eggs |
| 1/4 |
|
Teasp. salt |
| 1/4 |
c |
White corn syrup |
| 1/2 |
c |
Light cream |
| 1 |
c |
Broken walnut meats |
| 1/2 |
|
Teasp. vanilla extract |
| 7 |
|
Walnut halves |
INSTRUCTIONS
Any Wonderful Pastry for 8" or 9" pie shell
Early in day: Start heating oven to 350° F. Line 8 or 9" pie plate with
pastry; trim edge even with pie plate. From pastry trimmings, cut out
dime-size circles; moisten each circle; overlap circles around rim of pie
plate, pressing down as you go.
In double-boiler top, cream together brown sugar and butter; stir in
granulated sugar, eggs, salt, corn syrup, and cream. Cook over hot, not
boiling, water 5 min., stirring constantly. Remove from heat; stir in
broken nuts and vanilla. Pour into lined pie plate. Bake at 350° F. 50 min.
Arrange walnut balves around top. Bake 15 min. longer. Cool on wire rack.
(For toasty nuts, bake pie 15 min.; then arrange nuts on top of pie, and
bake 50 min.)
To Serve: This pie is delicious as is, but if desired, you may top each
wedge with small ball of vanilla ice cream or small mound of whipped cream.
PECAN PIE: Substitute pecans for walnuts.
PEANUT PIE: Substitute salted peanuts for broken walnuts. Bake 1 hr. 5
min., omitting extra nuts on top. Serve topped with small mounds of whipped
cream and a few peanuts.
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