Preheat oven to 325°F.
In a small saucepan, combine butter, sugar and corn syrup and cook over low heat, stirring constantly until sugar dissolves. Let cool slightly.
In a medium bowl, beat the eggs. Add the butter/sugar mixture a little at a time, then, while still beating, add the extracts and salt and mix well. Gently stir in the sliced almonds. Pour into an unbaked pie shell that's pressed into a French tart pan (or regular pie pan). Bake at 325 for 50-55 minutes
(If you have a little of the almond mixture left over, prepare a 4-inch pie pan and make a mini tart with the remaining batter.) |