CINNAMON PECAN ALMOND PIE

Pastry for a deep 9 inch (23 cm) single crust pie
2/3 cup (150 mL) sugar
2 tsp (10 mL) cinnamon
4 eggs
1 cup (250 mL) light corn syrup
2 tbsp (25 mL) butter, melted
2 tsp (10 mL) vanilla
1/2 tsp (2 mL) almond extract
1 cup (250 mL) pecans
1/2 cup (125 mL) slivered almonds
Cinnamon-flavoured whipped cream

Roll out pastry and fit into a glass pie plate; set aside. Using a whisk or the low speed of an electric mixer, beat together next 7 ingredients (sugar through almond extract) just until blended. Do not overmix. Stir in pecans and almonds. Pour into pie shell. Bake at 350ºF (180ºC) for 70 - 75 minutes. If edges of pastry begin to overbrown, cover with strips of foil. Cool on a rack. Pie may be refrigerated for up to 48 hours. Do not freeze. Serve with whipped cream. Serves 10 - 12.

 
Last updated on July 13, 2018