Cashew Pie

Cashew Pie



    1 1/3 c. flour
    1/ 2 tsp. salt
    1/2 c. Crisco
    4-6 tbsp. cold water


    1 1/2 c. brown sugar
    6 tbsp. butter melted
    1 1/4 c. light corn syrup
    2 tsp. vanilla
    5 eggs slightly beaten
    1 1/2 c. salted cashew pieces

Cashew Pie


For crust:

in a very medium bowl, mix flour and salt. Cut in shortening employing a knife or pastry mixer, till breakable.
Add water, 1 tbsp. at a time, till dough holds along once ironed.
form dough into a ball.
On a gently floured surface, roll out dough for one pie shell.

For filling:

in a very massive bowl, mix virtually cashews. combine with a whisk till well-blended.
Stir in cashews.
Pour into 9-inch unbaked pastry.
Bake at 350 degrees for 65-75 minutes. the middle can still be slightly jiggly and unset, however the perimeters are set and golden brown.
Cool utterly.

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