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Pecan: Cinnamon-Almond Pecan Pie

Source of Recipe

Charles Wallace


List of Ingredients

1/2 of a 15 ounce package refrigerated piecrusts
1 teaspoon all-purpose flour
2/3 cup sugar
2 teaspoons ground cinnamon -- up to 3
4 large eggs -- lightly beaten
1 cup light corn syrup
2 tablespoons butter or margarine -- melted
1 tablespoon vanilla extract
1 1/2 teaspoon almond extract -- up to 1
1 cup coarsely chopped pecans
1/2 cup slivered almonds
1 large egg white -- lightly beaten, optional


Recipe

Unfold piecrust, and press out fold lines; sprinkle with flour, spreading evenly over surface. Place, floured side down, into a 9 inch pieplate; trim excess pastry even with pieplate. Stir together sugar and next 6 ingredients in a medium bowl until blended. Stir in chopped pecans and slivered almonds. Pour filling into piecrust. Brush edges of piecrust with beaten egg white, if desired.

Bake at 350�F for 40 minutes or until set, covering edges with strips of aluminum foil after 25 minutes to prevent excessive browning. Yield: 1(9-inch) pie. Note: You may use a whole package of piecrusts, cutting shapes from remaining pastry with a cookie cutter and attaching to edges of crust in pieplate before filling and baking.