Ysidro Walnut Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 unbaked 9-inch pie shell
1/2 cp brown sugar, packed
1/2 cp softened butter or margerine
<3/4 cp granulkated sugarbr> 3 eggs
1/4 tsp salt
1/4 cp light corn syrup
1/2 cp light cream
1 cp coarsley chopped California walnuts
1/2 tsp vanilla
1/4 cp walnut halves
1 - Prepare pastry and line pie plate.
2 - Start oven at moderate (350 degrees F.)
3 - Combine brown sugar and biutter or margerine in upper part of double boiler.
4 - Beat smoothly together.
5 - Add granulated sugar and mix thoroughly.
6 - Add eggs one at a time, beating after each addition.
7 - Add salt, syrup, and cream
8 - Mix well.
9 - Cook over boiling water, stirring 5 minutes.
10 - Remove from heat.
11 - Stir in chopped walnuts and vanilla.
12 - Pour into prepared pie shell.
13 - Bake 1 hour.
14 - Pull out oven shelf.
15 - Scatter walnut halves on top of pie.
16 - Return to oven and bake 5 minutes longer.
17 - Let cool.
Makes 6 servings.
A specialty at San Ysidro Ranch, Santa Barbara.
Brown Sugar Pecan Pie: Pecans are used instead of walnuts.