Three-nut Pie
Recipe from
Family Circle
Pecans share the spotlight with almonds and hazelnuts in this sweetly rich pie.

Servings:
10 servings
Prep Time:
30 mins
Total Time:
2 hrs 20 mins
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Ingredients
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Pastry:see savings

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1-1/4 cupsall-purpose floursee savings

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1/4 teaspoonsaltsee savings

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1/3 smallpiecessee savings

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1 tablespoonbutter, chilled and cut into small piecessee savings

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3 tablespoonsice watersee savings

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1 teaspooncider vinegarsee savings

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Nut Filling:see savings

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3/4 cuppacked dark-brown sugarsee savings

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3/4 cupdark or light corn syrupsee savings

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1/4 cup(1/2 stick) buttersee savings

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1-1/2 teaspoonsground cinnamonsee savings

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1/8 teaspoonground clovessee savings

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1/4 teaspoonsaltsee savings

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4 eggssee savings

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3/4 cupblanched slivered almondssee savings

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1/2 cupchopped hazelnutssee savings

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1 cuppecan halvessee savings

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Directions
1.
Pastry: Mix flour and salt in bowl. Cut in shortening and butter with pastry blender until mixture resembles coarse meal.
2.
Sprinkle ice water, a tablespoon at a time, and vinegar, over flour mixture, tossing with fork after each addition, until just moist enough to form mass. Shape into 5-inch disk. Cover with plastic wrap. Refrigerate until thoroughly chilled, about 1 hour.
3.
Heat oven to 325 degrees F.
4.
Roll out dough on floured surface into 11-inch round. Fit in 9-inch pie plate. Fold overhanging pastry under to make edge; press all around edge with tines of fork.
5.
Filling: Heat sugar, syrup, butter, cinnamon, cloves and salt in saucepan over medium heat to melt butter. Off heat, whisk in eggs, one at a time. Add almonds and hazelnuts. Pour into shell. Arrange pecans in circles, beginning at outside and working towards center.
6.
Bake in 325 degrees F oven 50 minutes, until golden brown and knife inserted near center tests clean. Cool.
Nutrition information
Per serving: Calories 441, Total Fat 27 g, Saturated Fat 7 g, Cholesterol 101 mg, Sodium 177 mg, Carbohydrate 46 g, Fiber 3 g, Protein 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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