English Walnut Toffee Pie

8 Servings

1 c light corn syrup
1/2 t salt
1 t vanilla
1 1/2 c walnuts, broken
1/3 c oleo, melted
1 c dark brown sugar
3 eggs, slightly beaten
Pie Crust
1 1/3 c flour
1/3 c salad oil
1 t salt
3 T milk
English Toffee
1 c sugar
3 T water
1/2 lb butter

Filling
Mix all ingredients. Pour into 9" unbaked pie shell. Top with crushed toffee after the pie is baked. Bake 45 miutes in 350 degree oven.

Pie Crust
Place dough between 2 sheets of waxed paper. Roll out gently until circle reaches edge of paper. Carefully peel off paper. Gently ease and fit pastry into pan. Flute edes with fork.

Toffee
Place ingredients i quart saucepan. Heat until butter has melted, stirring constantly. Cook & stir for 10 minutes or until mixture bubbles up thick and turns amber in color. Or using a candy thermometer, it should read 320 degrees at this point.
Add one teaspoon vanilla, pour into a thin layer in buttered pan. When cool break into pies.

This pie may be topped with whipped cream if desired. It will make 8 servings.

Grand Champion Illinois State Fair 1968