FOR THE CRUST
1 c + 2 T flour
1 pn Salt
1/8 ts Baking powder
1/2 Stick of butter
1/4 c Shortening
4 tb Ice water
Filling:
1/3 c Butter, melted
1 c Light brown sugar,
.firmly packed
3 Eggs
1 1/2 tb Kirch
1/2 c Light corn syrup
1 c Chopped cashews
1/2 c White chocolate, chopped
For the crust: In a medium bowl, mix together flour, salt and baking
powder. Cut the butter into 46 cubes and toss in to flour, add the
shortening with your finger rubbing the shortening and the butter
into the flour until the flour becomes sandy. Sprinkle a small
amount of the water into the dough, tossing it in gently. Add enough
water until the dough becomes moist, be sure not to over mix. Make a
ball, and wrap in plastic wrap and refrigerate serveral hours until
firm. Once the dough is firm, turn out onto a floured surface, and
with a rolling pin, roll the dough into a 1/4″ thick round, about
approximately 12 inches in diameter. Place the dough into a 9″ pie
tin, firmly pressing into the bottom and sides. Trim the overhang
until even, fold under and crimp. Place in the refrigerator until
ready to use.
For the filling:
Combing in a bowl with a whip the butter, sugar, and eggs one at a
time then add the remaining ingredients, mixing well. Pour into
prepared pie shell. Bake at 350F for 45 minutes to 1 hour.
Can be served with lightly whipped cream or vanilla ice cream.
Yields
1 Pie