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English Walnut Toffee Pie

 

      Yield: 8 Servings

 

      1 c  light corn syrup

    1/2 t  salt

      1 t  vanilla

  1 1/2 c  walnuts,broken

    1/3 c  oleo,melted

      1 c  dark brown sugar

      3    eggs,slightly beaten

           PIE CRUST

  1 1/3 c  flour

    1/3 c  salad oil

      1 t  salt

      3 T  milk

           ENGLISH TOFFEE

      1 c  sugar

      3 T  water

    1/2 lb butter

FILLING Mix all ingredients.  Pour into 9" unbaked pie shell.  Top

with crushed toffee after the pie is baked.  Bake 45 miutes in 350

degree oven.

 

PIE CRUST  Place dough between 2 sheets of waxed paper.  Roll out

gently until circle reaches edge of paper.  Carefully peel off paper.

Gently ease and fit pastry into pan.  Flute edes with fork.

 

TOFFEE  Place ingredients i quart saucepan.  Heat until butter has

melted, stirring constantly.  Cook & stir for 10 minutes or until

mixture bubbles up thick and turns amber in color.  Or using a candy

thermometer, it should read 320 degrees at this point.  Add one

teaspoon vanilla, pour into a thin layer in buttered pan.  When cool

break into pies.

 

This pie may be topped with whipped cream if desired.  It will make 8

servings.

 

 Grand Champion Illinois State Fair 1968











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