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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 350ºF 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.