Black Walnut and Almond Pie

• 4 pie shells
• 2 lbs (.9 kg). sugar
• 8 oz (224 grm). butter
• 1/4 oz (7 grm). salt
• 2 lbs (.9 kg). eggs
• 3 lbs (1.4 kg). 8 oz (224 grm). dark corn syrup
• 1 oz (28 grm). vanilla
• 1/2 lb (.2 kg). Hammons Black Walnuts, recipe ready
• 3/4 lb (.3 kg). almonds, sliced

1. Using the paddle attachment at low speed, blend sugar, butter and salt until evenly blended.
2. With machine running, add eggs a little at a time, until they are all absorbed.
3. Add syrup and vanilla; mix until well blended.
4. To assemble pies, distribute nuts evenly in pie shells and fill with syrup mixture.
5. Bake at 450 degrees (225 C.) on bottom of the oven for 10 minutes.
6. Reduce heat to 350 degrees (175 C.).
7. Bake in the middle of the oven about 40 minutes more, until set.

pie shells, butter, salt, corn syrup, vanilla, black walnuts, almonds

Taken from online-cookbook.com/goto/cook/rpage/000C37 (may not work)