White chocolate cashew pie

1 Pie

Ingredients

Quantity Ingredient
1 cup + 2 T flour
1 pinch Salt
⅛ teaspoon Baking powder
½ Stick of butter
¼ cup Shortening
4 tablespoons Ice water
Filling:
⅓ cup Butter, melted
1 cup Light brown sugar,
.firmly packed
3 Eggs
1½ tablespoon Kirch
½ cup Light corn syrup
1 cup Chopped cashews
½ cup White chocolate, chopped

Directions

FOR THE CRUST

For the crust: In a medium bowl, mix together flour, salt and baking powder. Cut the butter into 46 cubes and toss in to flour, add the shortening with your finger rubbing the shortening and the butter into the flour until the flour becomes sandy. Sprinkle a small amount of the water into the dough, tossing it in gently. Add enough water until the dough becomes moist, be sure not to over mix. Make a ball, and wrap in plastic wrap and refrigerate serveral hours until firm. Once the dough is firm, turn out onto a floured surface, and with a rolling pin, roll the dough into a ¼" thick round, about approximately 12 inches in diameter. Place the dough into a 9" pie tin, firmly pressing into the bottom and sides. Trim the overhang until even, fold under and crimp. Place in the refrigerator until ready to use.

For the filling:

Combing in a bowl with a whip the butter, sugar, and eggs one at a time then add the remaining ingredients, mixing well. Pour into prepared pie shell. Bake at 350F for 45 minutes to 1 hour.

Can be served with lightly whipped cream or vanilla ice cream.

Source: Chef Du Jour, Chef Cynthia Long, Show DJ9215 TVFood Network

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