Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot.
Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-20 minutes.
Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell.
Reduce oven temperature to 375 degrees at 5,000 feet, 325 degrees at 10,000 feet. Move oven rack to center of oven.
Melt butter in medium saucepan, then stir in brown sugar, corn syrup, molasses and salt. In cup, combine lemon juice and 1 teaspoon vanilla; stir in cornstarch until dissolved, then stir mixture into pan.
Bring to full, bubbling boil over medium-high heat, stirring constantly with wooden spoon, about 3 minutes. Stir down bubbles, then remove from heat. Stir in remaining vanilla. Whisk eggs in mixing bowl. While continuing to whisk, add a few tablespoons hot syrup to eggs, then whisk eggs into hot syrup, beating well as you do so (strain mixture if lumpy).
Pour hot filling into partially baked pastry shell and arrange nuts on top. Bake about 30 minutes, or until knife inserted in center comes out clean or coated with clear syrup.
Cool pie on wire rack and serve at room temperature.
Place 3 ½ c. flour, sugar, salt and undissolved yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix for 1 minute.
Combine milk, water and butter in saucepan. Heat over low heat (or in microwave) until liquids are very warm (120° to 130°); butter does not need to melt.
Turn to Speed 2, and gradually add liquid to flour mixture, take about 30 seconds, mix in eggs. Mix 1 minute longer. Continue to add remaining flour ½ cup at a time until dough clings to hook and leaves sides of bowl, about 5 minutes. Knead on speed 2 for 7 to 10 minutes longer or until dough is smooth and elastic. It should be sticky. Let rise in buttered, covered bowl, approx. 15 minutes. Shape as desired. Bake at 350°.
To make Christmas Tree rolls, make sweet dough. After rising, turn out on floured board and roll to approx. ¼ inch thick. Cut a triangle about the same size as your cookie sheet for the tree base. Spread with sour cream, sugar, and a little cinnamon. Cut doughnut shapes out of the rest of the dough, and arrange on top, fill in around the round shapes with scraps of the dough that is left. (don’t reroll, this makes them tough). Place a maraschino cherry in the center of each round. May be made the night before, covered with plastic wrap and placed in refrigerator. Pull out of fridge and let stand on counter for 15 minutes or so, while heating oven to 350°. Bake 20 to 30 minutes. Frost with powderdered sugar, butter, and a little milk, add ½ tsp. almond flavoring. May sprinkle with colored sugar and chopped nuts.
Marshmallows were originally made with the sap of the root of the marsh mallow plant instead of gelatin. The sap was cooked with egg whites and sugar and whipped into a foam. This foam hardened when cool and was cut up and used as a type of throat lozenge (marsh mallow sap reportedly acts as a cough suppressant). In the late 1800's, the marsh mallow sap was replaced with gelatin, and egg whites were phased out of most mass produced recipes.