• 3 Ratings



  • In a medium mixing bowl, stir together 1-1/4 cup flour, mace, and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. Roll dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge; set aside.

  • Preheat oven to 350 degree F. For filling, in a bowl combine eggs, corn syrup, sugar, butter, molasses, and vanilla. Mix well. Stir in walnut pieces.

  • Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.

  • To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack. Serve pie with ice cream. Refrigerate pie within 2 hours; cover for longer storage. Makes 10 to 12 servings.

Nutrition Facts

448 calories; 26 g total fat; 64 mg cholesterol; 180 mg sodium. 51 g carbohydrates; 6 g protein;


3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0