Thanksgiving Prep.

This year I am not in the stressed situation I usually find myself on the day before Thanksgiving each year.  All of the appetizers and most of the desserts are being made by other family members.  The stuffing, potatoes, cream sauces are made ahead of time for the first time.  The turkey is in its brine and two of the three tables are in the midst of being set.  I am making a Southern Nut Pie, a pie I first made in 1962 and have made almost every year since.  In 1962 when I was first married, I received a Fanny Farmer cookbook and made three pies out of it, including Southern Nut to take to my aunt and uncle's house.  These were the first pies I ever made.  Two were a great success and one I, where substituted evaporated milk for condensed milk in a lemon pie, was a dismal failure.  I have since learned the difference between evaporated milk and condensed. 

SOUTHERN NUT PIE

line a 9 inch pie pan with pastry
chill, set the oven at 450 degrees and
cream together
1/2 cup butter
3/4 cup sugar
1 tsp vanilla
Add
2 tablespoons flour
1/2 teaspoon salt.
Mix well, beat in one at a time,

3 eggs.
Stir in
1 cup dark corn syrup
3/4 cup evaporated milk
1 cup chopped pecans or walnuts
Mix well, pour into the pie pan, bake 10 minutes and reduce the heat to 325 degrees and bake until firm (about 50 minutes)
Serves 8

I want to wish everyone a fabulous Thanksgiving.  We have a lot to be thankful for this year.