Fruits Of The Forest Pie-2003 First Place Nut
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 tbsps
Butter (melted)1 cup
All-Purpose Flour1 cup
Brown Sugar (packed)1 cup
White Sugar1 tsp
Vanilla1 tsp
SaltDirections:
1
To prepare crust by hand: In a narrow bowl, combine flour, salt and shortening
2
Using 2 knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain
3
Sprinkle water over flour mixture as you toss with a fork
4
Don't keep stirring
5
Turn only about 8 to 10 times
6
Continue with Step 3 below
7
Or prepare crust using a food processor: Chill flour, shortening, butter, water
8
Measure flour into work bowl
9
Add salt and pulse 3 times
10
Add shortening
11
Pulse 6 times
12
Add butter that has been cup up into chunks
13
Pulse 4 times
14
Add water 1 tablespoon at a time
15
Pulse after each addition
16
Pour out of bowl onto plastic wrap
17
Create a 5-inch disk and flatten
18
Refrigerate
19
After about 15 minutes in the refrigerator, remove your disc
20
Place a piece of plastic wrap or parchment paper on the counter
21
Flour it
22
Cover the disk with another piece of wrap or parchment
23
Roll out from the center, until disk is about 11 inches in diameter
24
Remove top wrap, flour the surface lightly and drape crust over rolling pin
25
Center over pie plate and put it in
26
Smooth into 9 1/2-inch pie pan
27
Remove wrap
28
Trim edge to about 1/2 inch around outside of pan
29
Fold edge under and flute using thumb and forefingers to make a stand up edge
30
Refrigerate until ready to fill
31
To prepare filling and topping: Heat oven to 350 degrees F
32
Coarsely chop macadamias and almonds, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5 to 6 minutes
33
Cool
34
Put hazelnuts into a kitchen towel and rub together to remove skins
35
Chop hazelnuts
36
Combine filling ingredients
37
Mix well
38
Sprinkle chopped nuts on bottom of crust
39
Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust
40
Pour filling into pan deflecting on back of a spoon
41
Larger nuts will rise up to top
42
Cover edge of crust with foil
43
Bake for 45 minutes to 50 minutes
44
Test with a stainless steel knife in center
45
When it comes out clean, it's done
46
Cool completely on wire rack
47
Serve after cooling or wrap in heavy foil and refrigerate until next day to serve