Makes 1, 8 or 9-inch single crust pie
My mother’s first mother-in-law was from the south and pecan pies were a given at her table. On our farm at Lake Elsinore we had no pecans. We did however, have three acres or walnut trees. My mother substituted walnuts for the pecans. Years later when we were living in Walnut Creek in Northern California, we discovered a cafe that sold a pie almost identical to my mother’s by the name of Walnut Festival Pie. No matter what you call it, it is great. If you are new to pies take a peek at, Let there be Pie .
Perfect paster - (or your favorite pastry)
3 eggs, lightly beaten
1 cup dark corn syrup
1 cup sugar
2 tablespoons dark molasses
4 tablespoons melted butter – (1/2 stick or 1/4 cup)
2 tablespoons all-purpose flour
1 teaspoon vanilla or almond flavoring
1 teaspoon powdered cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon powdered ginger
1/4 teaspoon powdered clove
2 cups pecan halves or coarsely chopped walnuts
Preheat oven to 550°. Make pastry and chill while you prepare the remaining ingredients. Mix the first eleven ingredients together well. Add the nuts and stir until well coated. Set aside. Roll out the pastry and line an eight or nine-inch pie pan. Fill with the nut mixture. Smooth down. Place in the preheated oven for five minutes, then reduce the heat to 350°. Bake for fifty minutes to an your. Remove from the oven and place on a wire rack to cool.