FOUR NUT PIE
FOR THE PIE SHELL:
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
FOR THE FILLING:
1 cup walnut halves, divided use
2/3 cup pecan halves, divided use
1/2 cup whole hazelnuts or filberts, divided use
1/2 cup blanched whole almonds, divided use
4 large eggs
1 cup light corn syrup
3/4 cup sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350 degrees F.
TO MAKE THE PIE SHELL:
In large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs. Sprinkle in cold water, 1 tablespoon at a time, lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes.
On lightly floured surface with floured rolling pin, roll dough into 12-inch round. Place in 9-inch deep-dish pie plate, crimp edges.
TO MAKE THE FILLING:
Set aside 9 walnut halves, 19 pecan halves, 9 hazelnuts and 18 almonds to garnish top of pie.
In a blender or food processor, combine remaining nuts, eggs, corn syrup, sugar, butter, vanilla and salt; process until nuts are finely chopped and mixture is well blended.
Pour egg-nut mixture into pastry-lined pie plate. Starting at outside edge, place nuts on filling, making evenly spaced concentric circles using 16 of the reserved pecans, then the almonds, walnuts and hazelnuts. Place remaining 3 pecans in the center of the circle in a spoke design.
Bake 40 to 45 minutes or until center is just set; cool on wire rack.
Makes 6-8 servings
Source: Amy Wertheim of Atlanta, 3rd Place, Blue Ribbon Culinary Contest 1st Place, Pies, Illinois State Fair, 2006 |