Pecan Almond Cinnamon pie

[Guest guest]

This is perfect for those that aren't too fond of

pecan pies...And wonderful as well for those who are.

This is my hubby's favorite pie. I made this last

night for the picnic...Perfect! Gene, thanks for

mentioning cinnamon.

 

Crust:

1.25 cups unbleached flour

1 tsp salt

1 stick butter, chilled and cut into pieces

3-4 Tbs ice water

Filling:

2/3 cup raw sugar

1/4 cup cinnamon (yes, I like a LOT of cinnamon)

4 eggs, lightly beaten

1 cup light corn syrup

2 Tbs butter, melted

1 Tbs vanilla extract

1.5 tsp almond extract (or Amaretto, if you have it)

1 cup chopped pecans

1/2 cup chopped (or slivered) almonds

 

Crust:

Mix flour and salt. Add butter and mix well using a

pastry blender until crumbles form. Add water 1 Tbsp

at a time, mixing well with fork. Work dough into a

ball, wrap in plastic and chill in fridge for about an

hour.

Roll on a floured surface and place in a 9 " pie plate.

Roll sides under and do whatever it is you do to make

your pies look pretty. (**I like to cut off a little

dough, roll out and make leaves).

Preheat oven to 350.

In a bowl, mix sugar and next 6 ingredients. Add

pecans and almonds. Pour into pie crust and bake for

40-45 minutes (or until set).

***Rolling the dough around pecan halves is a

wonderful presentation. You can make the dough look

like a half open pecan shell...And place your leaves

around it. These can be baked separately, but I like

to place them on the edge of the pie and allow them to

bake together. The crust can look pretty astonishing.

Yes, I used to bake and sale pies and cheesecakes.

Warmly,

Allison

 

 

 

 

 

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