Recipe for Walnut Pie 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
813/1000 cup WATER, COLD
12 oz BUTTER PRINT SURE
60 x EGGS SHELL
6 lb FLOUR GEN PURPOSE 10LB
1/2 lb NUTS MIX SHELL #10
1 gal SYRUP, IMIT MAPLE, #10
5 lb SUGAR, GRANULATED 10 LB
563/1000 lb SHORTENING, 3LB
2 oz IMITATION VANILLA
1 oz SALT TABLE 5LB
Instructions:
Instructions: PAN: 9-INCH PIE PAN TEMPERATURE: 350 F. OVEN

1. SEE RECIPE NO. I-G-1 AND I-1.

2. PLACE EGGS IN MIXER BOWL ; ADD SUGAR GRADUALLY WHILE BEATING AT LOW SPEED ADD BUTTER OR MARGARINE; MIX THOROUGHLY.

3. ADD SYRUP, VANILLA, AND SALT; BEAT AT LOW SPEED UNTIL SMOOTH.

4. PLACE 3 OZ (3/4 CUP) WALNUTS INTO EACH UNBAKED PIE SHELL.

5. POUR ABOUT 2 3/4 CUP FILLING OVER PECANS IN EACH PIE PAN.

6. BAKE 35 MINUTES OR UNTIL FILLING IS SET. DO NOT OVERBAKE.

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

SERVING SIZE: 1/8 PIE

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