Almond Pie

Title:
Almond Pie

Yield:
9 Servings

Categories:
Desserts,
Nuts,
Pastries




Ingredients:





    10 oz Pie crust mix; (or use


          -homemade)


   1/2 c  Butter or margarine; (1


          -stick)


   1/2 c  Light brown sugar; firmly


          -packed


   3/4 c  Sugar


     3    Eggs


   1/2 c  Light cream


   1/4 c  Light corn syrup


   1/2 ts Vanilla extract


   1/4 ts Salt


     1 c  Slivered blanched almonds


    30    Whole blanched almonds; for


          -decoration






 Prepare pastry as directed on package. roll out dough in circle measuring


 14" diameter. To make the "rolled" edge, ease pastry into a 9 inch pie


 plate. With scissors make about 30 cuts, 1 inch apart inthe overhang from


 edge to inside of pie plate rim. For inside row, roll every 2nd pastry cut


 up and over towards center of pie. For outside row, roll remainng cuts


 under toward pie plate rim. In top of double boiler, thoroughly blend


 butter and brown sugar. Beat in the next 6 ingredients. Heat over hot (not


 boiling) water, stirring constantly until sugars dissolve, about 5 minutes.


 Fild in slivered almonds. Pour into prepared pie shell. Bake in 350 F. oven


 for glass pan or 375 F. for for metal pan, for 50 minutes. Arrnage whole


 almonds on filling. Bake


      10    minutes more. Makes 9 three-inch servings. MC formatting by


 bobbi744@sojourn.com


 


 Recipe by: 1960s magazine article


 


 Posted to MC-Recipe Digest by Roberta Banghart 
on


 Mar 25, 1998