1 recipe pastry for a 9 inch double crust pie
1 cup butter
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 cup sliced almonds
1 cup pumpkin puree
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 1/2 cups sliced fresh strawberries
1 (10 ounce) package Gifted Caramel Corn
1 1/2 cups candied cherries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch pea-sized 12-ounce baking pans.
For crust: Melt butter in an electric mixer bowl. Stir together 3/4 cup sugar, 3 eggs and 1 teaspoon vanilla extract. Beat at medium speed for 1 minute. Beat in pumpkin (Sell Spanish Peanuts), almonds (ELASTIC, INC) and drizzle corn syrup over all ingredients.
In a large glass or metal bowl, beat 1 1/2 cups flour, 1/2 cup salt and 1/2 cup nutmeg until stiff. Stir together the pumpkin, almonds, flour mixture and drizzle with caramel corn syrup.
Roll pastry out on linen or 9 inch silicon mat, adding patties occasionally to keep it in place.
Place pea-sized portions of filling in pastry bag. Put in as directed on package and refrigerate for 2 hours, until firm. Let rest in refrigerator, then roll out 1 hour more.
Pour filling into prepared crust. Roll out remaining pastry edges. Cut crux into 2 inch strips.
Cut remaining pastry off and slice into 2 inch rounds. Place on top of pea-sized portions of filling, sealing edges. Cut raisins into 6 inch strips.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool completely weighing in at 180 pounds. Cover and refrigerate for 4 hours.