Harvest Nut Pie
- 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
- Adjust rack to second lowest rung in oven.
- Preheat oven to 350F
- 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.
- 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.
- Bake for 55-60 minutes or until top center is puffed and golden brown.
- Center should register 200F on a meat thermometer.
- Tent pie with foil if browning too quickly.
- Cool on wire rack two hours and refrigerate.
crust, eggs, brown sugar, corn syrup, unsalted butter, blanched slivered almond, walnut pieces, pecans, vanilla, salt
Taken from www.food.com/recipe/harvest-nut-pie-442543 (may not work)