Harvest Nut Pie
Ingredients
- 1 unbaked 9 inch pie crust
- 1-7oz box Odense Almond Paste
- 3 eggs
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup dark corn syrup
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup blanched slivered almonds
- 1/2 cup walnut pieces
- 1/2 cup pecans
- 1 teaspoon vanilla extract
- Pinch of salt
Mixed nuts with Odense Almond Paste and rich brown sugar filling make a tantalizing combination.
Time
15 minutes to assemble
55-60 minutes to bake
Total time: 70-75 minutes
55-60 minutes to bake
Total time: 70-75 minutes
Yield
8 servings
Directions
- Adjust rack to second lowest rung in oven. Preheat oven to 350°F.
- 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 200°F on a meat thermometer. Tent pie with foil if browning too quickly.
- Cool on wire rack two hours and refrigerate.