Categories: Pies 
      Yield: 6 servings 
  
    1/2 c  Brown sugar, packed               1/4 c  White corn syrup 
    1/2 c  Soft butter or margarine          1/2 c  Light cream 
    3/4 c  Granulated sugar                    1 c  Broken walnut meats 
      3    Eggs                              1/2    Teasp. vanilla extract 
    1/4    Teasp. salt                         7    Walnut halves 
  
  Any Wonderful Pastry for 8" or 9" pie shell 
   
  Early in day: Start heating oven to 350Ü F. Line 8 or 9" pie plate with 
  pastry; trim edge even with pie plate. From pastry trimmings, cut out 
  dime-size circles; moisten each circle; overlap circles around rim of pie 
  plate, pressing down as you go. 
   
  In double-boiler top, cream together brown sugar and butter; stir in 
  granulated sugar, eggs, salt, corn syrup, and cream. Cook over hot, not 
  boiling, water 5 min., stirring constantly. Remove from heat; stir in 
  broken nuts and vanilla. Pour into lined pie plate. Bake at 350Ü F. 50 min. 
  Arrange walnut balves around top. Bake 15 min. longer. Cool on wire rack. 
  (For toasty nuts, bake pie 15 min.; then arrange nuts on top of pie, and 
  bake 50 min.) 
   
  To Serve: This pie is delicious as is, but if desired, you may top each 
  wedge with small ball of vanilla ice cream or small mound of whipped cream. 
   
  PECAN PIE: Substitute pecans for walnuts. 
   
  PEANUT PIE: Substitute salted peanuts for broken walnuts. Bake 1 hr. 5 
  min., omitting extra nuts on top. Serve topped with small mounds of whipped 
  cream and a few peanuts.