Holiday Nut Pie
|Single crust pastry||1|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Light cream/Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Coarsely chopped walnuts||1 Cup (16 tbs)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool thoroughly on rack.
For filling, in mixing bowl beat eggs slightly with rotary beater or fork.
Stir in granulated sugar, brown sugar, light cream or milk, melted butter or margarine, corn syrup, vanilla, and salt; mix well.
Stir in chopped walnuts.
Place pie shell on oven rack; pour filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 20 minutes.
Remove foil; bake for 15 to 20 minutes more or till knife inserted off-center comes out clean.
Cool pie thoroughly on rack before serving.
Garnish with whipped cream, if desired.
Cover; chill to store.