Harvest Nut Pie

Name: Harvest Nut Pie
Ingredients: 1 unbaked 9 inch pie crust; 1 (7 ounce) boxodense almond paste; 3 eggs; 34 cup firmly packed dark brown sugar; 34 cup dark corn syrup; 4 tablespoons unsalted butter, melted; 12 cup blanched slivered almond; 12 cup walnut pieces; 12 cup pecans; 1 teaspoon vanilla extract; 1 pinch salt

11 ingredients

12 steps

Ingredients

1 unbaked 9 inch pie crust
1 (7 ounce) boxodense almond paste
3 eggs
34 cup firmly packed dark brown sugar
34 cup dark corn syrup
4 tablespoons unsalted butter, melted
12 cup blanched slivered almond
12 cup walnut pieces
12 cup pecans
1 teaspoon vanilla extract
1 pinch salt

Directions

1

Adjust rack to second lowest rung in oven.
2

Preheat oven to 350F
3

Shape Almond Paste into a flat disk and place between wax paper or on a slightly floured counter.
4

Roll out to a 9 inch circle.
5

Press into bottom and up sides of pie crust.
6

Whisk eggs and brown sugar until frothy.
7

Add corn syrup, butter, almonds, walnuts, pecans, extract and salt.
8

Mix until combined and pour into almond lined crust.
9

Bake for 55-60 minutes or until top center is puffed and golden brown.
10

Center should register 200F on a meat thermometer.
11

Tent pie with foil if browning too quickly.
12

Cool on wire rack two hours and refrigerate.