This pie comes from the recipe I found for Pecan Pie Filling from The Unofficial All-American Canning Cookbook by Sandra May. It's simple to do. If you don't have Clear-Jel than just make the filling then add the thickener when you are ready to use it. DO NOT use regular corn starch in canning. From what I understand corn starch can't survive the water bath process and breaks down.
I adapted the recipe and switched the pecans with walnuts. It's just as delicious as the pecan version.
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