↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Southern Fall Nut Pie
1 9 or 10 inch pie shell, chilled
3/4 cup dark corn syrup
1/2 cup packed dark brown sugar
1/4 cup butter or margarine, melted
1 teaspoon vanilla extract
3 large eggs
2/3 cup pecan halves
2/3 cup hazelnuts, peeled
2/3 cup almonds
Make the desired decorative edge on the pie. Refrigerate or freeze 10 to 15 minutes to firm pastry.
Preheat oven to 425 degrees. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake 10 minutes. Remove foil and weightsand bake 10 minutes longer or until lightly browned. If crust puffs up during baking, gently press it to pie plate with back of spoon. Cool on wire rack at least 10 minutes.
Reduce oven temperature to 350 degrees.
In large bowl with a large whisk, mix corn syrup, brown sugar, melted butter, vanilla and eggs until blended.
Arrange nuts in circles in the pie shell. Hold the bowl of filling over the crust and slowly pour filling into crust so not to disturb the nut arrangement too much. Adjust your design if necessary and bake 45 to 50 minutes, until edge is set. Cool completely on wire rack.
Yields 12 servings.
view more member recipes
Southern Fall Nut Pie
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Southern Fall Nut Pie
1 9 or 10 inch pie shell, chilled
3/4 cup dark corn syrup
1/2 cup packed dark brown sugar
1/4 cup butter or margarine, melted
1 teaspoon vanilla extract
3 large eggs
2/3 cup pecan halves
2/3 cup hazelnuts, peeled
2/3 cup almonds
Make the desired decorative edge on the pie. Refrigerate or freeze 10 to 15 minutes to firm pastry.
Preheat oven to 425 degrees. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake 10 minutes. Remove foil and weightsand bake 10 minutes longer or until lightly browned. If crust puffs up during baking, gently press it to pie plate with back of spoon. Cool on wire rack at least 10 minutes.
Reduce oven temperature to 350 degrees.
In large bowl with a large whisk, mix corn syrup, brown sugar, melted butter, vanilla and eggs until blended.
Arrange nuts in circles in the pie shell. Hold the bowl of filling over the crust and slowly pour filling into crust so not to disturb the nut arrangement too much. Adjust your design if necessary and bake 45 to 50 minutes, until edge is set. Cool completely on wire rack.
Yields 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fall Salad
by sgre52160
Serves 6 Preparation Time: 25 minutes 1 tablespoon lemon juice 1 tablespoon sugar 2 cups water 1 1/2 Granny Smith apples 16 oz. mixed salad greens 1 cup + 2 tablespoons Italian Herb Vinaigr
by sgre52160
Serves 6 Preparation Time: 25 minutes 1 tablespoon lemon juice 1 tablespoon sugar 2 cups water 1 1/2 Granny Smith apples 16 oz. mixed salad greens 1 cup + 2 tablespoons Italian Herb Vinaigr
Never Fall Pie Crust
by charlene8819
3 cups flour 1/2 tsp baking powder 1 tsp salt 1 cup shortening 1 egg 3 Tbsp cold water 1 tsp vinegar Stir together the flour, baking powder and salt. Cut in shortening until mixture is fine.
by charlene8819
3 cups flour 1/2 tsp baking powder 1 tsp salt 1 cup shortening 1 egg 3 Tbsp cold water 1 tsp vinegar Stir together the flour, baking powder and salt. Cut in shortening until mixture is fine.
Butterscotch Fall Pie
by sgre52160
3 1/2 cups evaporated milk 2 cups heavy cream 1 cup dark brown sugar, packed 8 egg yolks 3/4 cup cornstarch 1 1/2 cups butterscotch chips 2 tbsp vanilla extract 1/2 cup butter,
by sgre52160
3 1/2 cups evaporated milk 2 cups heavy cream 1 cup dark brown sugar, packed 8 egg yolks 3/4 cup cornstarch 1 1/2 cups butterscotch chips 2 tbsp vanilla extract 1/2 cup butter,
Fall Apple Dip
by sgre52160
1 (8 oz) pkg cream cheese. softened 1 tsp cinnamon 1 tbsp lemon juice 1 (7 oz) jar marshmallow creme topping With electric mixer beat cream cheese and cinnamon until fluffy. Fold in lemon jui
by sgre52160
1 (8 oz) pkg cream cheese. softened 1 tsp cinnamon 1 tbsp lemon juice 1 (7 oz) jar marshmallow creme topping With electric mixer beat cream cheese and cinnamon until fluffy. Fold in lemon jui
Fall Apart Boston Butt
by sgre52160
1 (4 lb) Boston butt pork roast 1/4 - 1/3 cup Worcestershire sauce 3/4 cup packed brown sugar 1 cup apple juice Preheat oven to 400. Lightly grease inside of baking dish. Put Worcestershire
by sgre52160
1 (4 lb) Boston butt pork roast 1/4 - 1/3 cup Worcestershire sauce 3/4 cup packed brown sugar 1 cup apple juice Preheat oven to 400. Lightly grease inside of baking dish. Put Worcestershire
view more member recipes