Ingredients: 30 whl blanched almonds, for decoration,1/4 cup Light corn syrup,6 eggs, at room temperature,1/2 cup Light cream,1/2 cup Butter or margarine, (1 1/2 cup Light brown sugar, firmly packed,10 ounces Pie crust mix, (or use homemade),1 1/2 teaspoons salt,1 cup Slivered blanched almonds,3/4 cup Sugar,1 teaspoon pure vanilla extract
Instructions:
- Prepare pastry as directed on package. roll out dough in circle measuring 14″ diameter. To make the “rolled” edge, ease pastry into a 9 inch pie plate. With scissors make about 30 cuts, 1 inch apart inthe overhang from edge to inside of pie plate rim. For inside row, roll every 2nd pastry cut up and over towards center of pie. For outside row, roll remainng cuts under toward pie plate rim. In top of double boiler, thoroughly blend butter and brown sugar. 2Fild in slivered almonds.
- Pour into prepared pie shell.
- Bake in 350 F. oven for glass pan or 375 F. for for metal pan, for 50 minutes. Arrnage whole almonds on filling.
- Bake10 minutes more.Fild in slivered almonds.
- Pour into prepared pie shell.
- Bake in 350 F. oven for glass pan or 375 F. for for metal pan, for 50 minutes. Arrnage whole almonds on filling.
- Bake10 minutes more.Makes 9 three-inch servings.
