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