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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
1 unbaked 9 inch pie crust
1-7oz box Odense Almond Paste
3 eggs
3/4 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup blanched slivered almonds
1/2 cup walnut pieces
1/2 cup pecans
1 teaspoon vanilla extract
Pinch of salt
1.Adjust rack to second lowest rung in oven. Preheat oven to 350.
2.Shape Almond Paste into a flat disk and place between wax paper or on a slightly floured counter. Roll out to a 9 inch circle. Press into bottom and up sides of pie crust.
3.Whisk eggs and brown sugar until frothy. Add corn syrup, butter, almonds, walnuts, pecans, extract and salt. Mix until combined and pour into almond lined crust.
4.Bake for 55-60 minutes or until top center is puffed and golden brown. Center should register 200°F on a meat thermometer. Tent pie with foil if browning too quickly.
5.Cool on wire rack two hours and refrigerate.
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Harvest Nut Pie
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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
1 unbaked 9 inch pie crust
1-7oz box Odense Almond Paste
3 eggs
3/4 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup blanched slivered almonds
1/2 cup walnut pieces
1/2 cup pecans
1 teaspoon vanilla extract
Pinch of salt
1.Adjust rack to second lowest rung in oven. Preheat oven to 350.
2.Shape Almond Paste into a flat disk and place between wax paper or on a slightly floured counter. Roll out to a 9 inch circle. Press into bottom and up sides of pie crust.
3.Whisk eggs and brown sugar until frothy. Add corn syrup, butter, almonds, walnuts, pecans, extract and salt. Mix until combined and pour into almond lined crust.
4.Bake for 55-60 minutes or until top center is puffed and golden brown. Center should register 200°F on a meat thermometer. Tent pie with foil if browning too quickly.
5.Cool on wire rack two hours and refrigerate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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