Ingredients
*1 recipe pate brisee (recipe below separately)
1
cup coarsely chopped walnuts
1
tsp pure vanilla extract
6
tbsp butter, melted and cooled
1-1/2
cups dark corn syrup
Directions
1.
Roll the dough into a round, about 1/8 inch thick, on a floured surface. Fit it into a nine-inch ceramic or glass pie plate, and trim off the excess dough, leaving a one-inch overhang. Fold the overhand back over the edge and form a decorative 1/4-inch rim above the place. Chill the shell for 30 minutes. Preheat the oven to 350º F.
2.
Scatter the walnuts over the bottom of the shell. In a bowl beat together the eggs, sugar, flour, salt, vanilla, butter, and corn syrup and add the milk in a stream, beating constantly. Pour the filling into the shell and bake for 55 minutes to one hour, or until the filling sets. The filling will rise during the baking time, but will fall as it cools.
3.
Cool the pie on a wire rack, then chill it for two hours. Serve the pie with whipped cream. Makes 1 pie.
6.
1-1/4 cups all-purpose flour
7.
6 tablespoons cold butter, cut into bits
8.
2 tablespoons cold vegetable shortening
11.
In a large bowl, blend the flour, butter, shortening and salt until it resembles coarse meal. Add three tablespoons ice water and toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of your hand against a smooth surface for a few seconds to distribute the fat evenly and reform it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for one hour.
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