Four-nut pie - country living

10 servings

Ingredients

Quantity Ingredient
Flaky Pastry (recipe follows)
1 cup Walnut halves
⅓ cup Pecan halves
½ cup Whole hazelnuts or filberts
½ cup Blanched whole almonds
4 Large eggs
1 cup Light corn syrup
¾ cup Sugar
1 tablespoon Butter or margarine, melted
1 teaspoon Vanilla extract
¼ teaspoon Salt

Directions

1. Prepare Flaky Pastry. On floured surface, roll out pastry to 11-inch round. Fit pastry into 9-inch pie plate; flute edge of pastry, if desired.

2. Heat oven to 350'F. Set aside 9 walnut halves, 19 pecan halves, 9 hazelnuts, and 18 almonds to garnish top of pie. In food processor with chopping blade, combine remaining nuts, eggs, corn syrup, sugar, butter, vanilla, and salt; process until nuts are finely chopped and mixture is well blended.

3. Pour egg-nut mixture into pastry-lined pie plate. Starting at outer edge of filling, make evenly spaced, concentric circles of nuts using 16 of reserved pecans, the almonds, walnuts, and hazelnuts.

Place remaining 3 pecans in center of pie in a spoke design.

4. Bake pie 40 to 45 minutes or until center is just set. Cool pie to room temperature on wire rack. To serve, cut pie into 10 pieces; refrigerate leftovers.

Flaky Pastry: In medium-size bowl, combine 1¼ C unsifted all-purpose flour and ¼ t salt. With pastry blender or 2 knives, cut in 6 table- spoons butter and 2 T vegetable shortening until mixture resem- bles coarse crumbs. Sprinkle 1 to 2 T cold water over flour mixture and mix lightly with fork. (Add water only until pastry holds together when lightly pressed.) Form pastry into a ball; wrap and refrigerate at least 30 minutes.

Country Living/November/91 Scanned & fixed by DP and GG

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