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Black Walnut and Almond Pie
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An easy delicious holiday pie


Serves/Makes:4 pies

  • 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
  • Using the paddle attachment at low speed, blend sugar, butter and salt until evenly blended.
  • With machine running, add eggs a little at a time, until they are all absorbed.
  • Add syrup and vanilla; mix until well blended.
  • To assemble pies, distribute nuts evenly in pie shells and fill with syrup mixture.
  • Bake at 450 degrees (225 C.) on bottom of the oven for 10 minutes.
  • Reduce heat to 350 degrees (175 C.).
  • Bake in the middle of the oven about 40 minutes more, until set.
I found this at http://www.black-walnuts.com/foodprofrecipes.asp. There are a bunch of Food Professional Recipes, Applications, and nutritional information.

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