Pecan Macadamia Pie

1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup shortening
3 to 4 tablespoons cold water

Filling
3 eggs
1/2 cup sugar
4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1 cup light corn syrup
1 tablespoon butter or margarine, melted and cooled
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
3/4 cup coarsely chopped macadamia nuts

In a bowl, combine flour, sugar and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until dough begins to cling together. Form into a ball. On a lightly floured surface, roll dough to a 10-in. circle. Place in a 9-in. pie plate and set aside. For filling, beat eggs until blended but not frothy.

Add sugar, flour, salt and corn syrup; mix well. Add butter and vanilla; mix just until blended. Stir in nuts. Pour into crust. Place in a 350° oven and immediately reduce heat to 325°. Bake for 55-60 minutes or until center is set. Cool on a wire rack. Store in the refrigerator. Makes 8-10 servings.