American Pie Council

2013 Professional Recipe

It's Not Crazy, It's Nuts! Pie

Crust:
It’s Not Crazy, It’s Nuts!
2013 APC Crisco National Pie Championships Professional Division
Honorable Mention, Nut
Susan Boyle, Debary, FL

Crust

1 cup cold Crisco- original or buttered flavored
¼ teaspoon salt
2 ½ cups all-purpose flour
1 egg
1 Tablespoon white distilled vinegar
¼ cup ice water
Mix together Crisco, salt, flour until it resembles coarse crumbs. Mix together in another bowl egg, water and vinegar whisk and add all at once to flour mixture . Toss with fork until mixture forms a ball knead and pat into a disk refrigerate until ready to use. Roll out pastry and crimp edges. Chill before filling

Pumpkin Filling
3 eggs
¼ cup Light brown sugar
¼ cup sugar
2 teaspoons pumpkin pie spice
½ cup pumpkin
¼ teaspoon salt
2/3 cup of half and half milk

Bake on 425 degrees for 12 minutes reduce heat to 350 bake an additional 15 minutes set aside for nuts.

Nut Filling
1 ½ teaspoons vanilla bean paste
3 eggs
3 tablespoon light brown sugar
½ cup dark corn syrup
1 teaspoon molasses
1 tablespoon flour
½ teaspoon salt
Whip eggs add corn syrup, brown sugar, molasses, salt, vanilla bean paste, flour Mix well and pour over first filling. Sprinkle nuts on top add pecan halves in a pattern for beauty.

¾ cup of chopped pecans
¼ cup pecan halves

Bake at 350 degrees for 35 - 40 minutes . Cool completely before serving.

Filling 1:

Filling 2:

Filling 3:

Toppings:

Instructions: