Flaky Pastry (recipe 1 c Light corn syrup
-follows) 3/4 c Sugar
1 c Walnut halves 1 tb Butter or margarine,
1/3 c Pecan halves -melted
1/2 c Whole hazelnuts or filberts 1 ts Vanilla extract
1/2 c Blanched whole almonds 1/4 ts Salt
4 Large eggs
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 1 1/4 C unsifted
all-purpose flour and 1/4 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
Yields
10 servings