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1
CRUST: In a medium bowl, combine flour, confectioners sugar, finely chopped nuts and 1/8 teaspoons salt; cut in shortening using pastry blender (or two knives) until flour is blended in to form pea-size chunks.
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2
Sprinkle mixture with water, 1 tablespoon at a time.
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3
Toss lightly with fork untl dough forms a ball.
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4
Press between hands to form 5-6-inch disk.
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5
Roll and press crust into 9-inch pie plate.
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6
Do not flute.
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7
Do not bake.
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8
Heat oven to 350F.
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9
FILLING: In the bowl of an elecric mixer, beat eggs until frothy.
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10
Add corn syurp, 2/3 cup granulated sugar, vanilla extract and 1/4 teaspoons salt.
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11
Beat until blended.
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12
Stir in melted butter and chopped nuts.
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13
Pour into unbaked pie crust.
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14
GARNISH: Dip 6 nut halves in filling to coat.
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15
Arrange in center of pie to resemble flower.
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16
Press 6 scallops into crust edge using back of tablespoon.
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17
Place 1 nut half in each indentation.
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18
Press lightly.
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19
Cover edge of pie with foil to prevent overbrowning.
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20
Bake 45 minutes.
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21
Remove foil.
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22
Bake 5 minutes or untl pie is almost set in center when shaken gently.
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23
Cool to room temperature before serving.
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24
Refrigerate leftovers.
