| 1 | Toffee grease a jellyroll pan with butter flavor crisco. |
| 2 | Combine brown sugar, salt, butter, boiling water and vinegar in large saucepan. |
| 3 | Stir until well blended. |
| 4 | Cook and stir over medium heat until mixture comes to a boil. |
| 5 | Cover and boil 2 to 3 minutes. |
| 6 | Uncover and brush brown sugar crystals with wet pastry brush. |
| 7 | Boil slowly wothout stirring until mixture reaches hard-crack stage, 295 to 310 degrees on candy thermometer. |
| 8 | Stir gently without touching sides of saucepan. |
| 9 | Pour into pan, spreading if necessary. |
| 10 | Cool to room temperature. |
| 11 | Break into squares, then break up enough squares to make 3 tablespoons small bits or pieces. |
| 12 | Cover and store remainder of candy for eating. |
| 13 | Crust combine flour and salt in medium-size bowl. |
| 14 | Cut in crisco until all flour is blended to form pea-sized chunks. |
| 15 | Sprinkle with ice water, 1 tablespoon at a time. |
| 16 | Toss lightly with fork until dough will form a ball. |
| 17 | Divide dough in half. |
| 18 | Press between hands to form a couple of 5- to 6-inch "pancakes". |
| 19 | Roll dough for bottom crust into circle between sheets of plastic wrap. |
| 20 | Peel off top sheet. |
| 21 | Trim pastry 1 inch larger than upside-down 9-inch pie plate. |
| 22 | Fit into pie plate. |
| 23 | Press to fit. |
| 24 | Remove other sheet of plastic wrap. |
| 25 | Freeze. |
| 26 | Roll second "pancake" same as for crust. |
| 27 | Freeze 15 minutes. |
| 28 | Heat oven to 400 degrees. |
| 29 | Cut out 26 to 28 leaf shapes and 3 larger maple-leaf shapes from rolled pastry. |
| 30 | Arrange leaves in overlapping and slightly curved pattern on baking sheet. |
| 31 | Brush with whipping cream. |
| 32 | Moisten tips of small leaves with ice water. |
| 33 | Press around edge of crust in overlapping fashion. |
| 34 | Brush with cream. |
| 35 | Bake leaves at 400 degrees 10 minutes, or until lightly browned. |
| 36 | Filling combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter, vanilla and molasses in medium-size bowl. |
| 37 | Beat with whisk until blended. |
| 38 | Stir in nuts. |
| 39 | Pour into unbaked pie shell. |
| 40 | Bake at 400 degrees 10 minutes. |
| 41 | Reduce temperature to 350 degrees. |
| 42 | Bake 25 to 35 minutes, or until filling is firm when pie is shaken gently. |
| 43 | Cover edge to keep from overbrowning. |
| 44 | Sauce combine granulated sugar and water in small saucepan. |
| 45 | Cook and stir over low heat until sugar dissolves. |
| 46 | Increase heat to medium. |
| 47 | Boil without stirring 11 minutes until mixture is deep amber color, brushing down sugar crystals from sides of pan with wet pastry brush. |
| 48 | Remove from heat. |
| 49 | Stir in whipping cream; mixture will bubble up. |
| 50 | Add butter, stirring until smooth. |
| 51 | Cook and stir over low heat about 3 minutes or until color deepens and sauce thickens slightly. |
| 52 | Spoon ?cup over warm pie. |
| 53 | Cool 1 hour. |
| 54 | Cover and refrigerate remaining sauce for ice cream topping. |
| 55 | Sprinkle top with toffee bits. |
| 56 | Place leaf decoration to 1 side of pie. |
| 57 | Refrigerate 4 hours before serving. refrigerate leftovers. makes 9-inch pie |
