Adapted from
ACH Food Companies, Inc.
-
Crust:
-
1 1/4 cups
unbleached flour
-
1/2 tsp
salt
-
1/4 cup
fat-free milk
-
3 tbsps
olive oil
-
Filling:
-
1 cup
corn syrup
-
3 whole
eggs
-
1 cup
granulated sugar
-
2 tbsps
margarine, melted
-
1 tsp
pure vanilla extract
-
1/2 cup
pecan halves, toasted
-
1/2 cup
sliced almonds, toasted
-
1/2 cup
walnuts, toasted
Preheat oven to 350. In a mixing bowl, combine flour, salt, milk, and oil. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork. Meanwhile to prepare filling, combine corn syrup, eggs, sugar, margarine, vanilla extract, pecans, almonds, and walnuts. Mix well. Pour mixture into crust. Bake for one hour, or until toothpick inserted into center comes out clean or until center is completely set. Cool completely and then chill for several hours before serving.