Total Calories: 455
In a food processor, combine the flour, sugar, salt, and grated orange peel. Turning the food processor on and off, cut in the vegetable shortening until coarsely blended. Add enough ice water to form moist clumps. Mold the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and refrigerate for one hour.
Bring the dough to room temperature and roll it out on a lightly floured surface to a size that will cover the torte pan (about 12 inches). Press the dough into the pan with your fingers and trim the edges. Place the Crust in the freezer for 15 minutes. Pour in the Filling and bake.
*A frozen pie crust works well if you need to save time.
Preheat the oven to 350°. Combine the corn syrup, eggs, sugar, melted butter, and vanilla in a medium-size bowl. Whisk until the mixture is well blended, then fold in the piñon nuts. Pour the Filling into the torte shell and bake for about one hour. Let it cool completely. Cut into wedges. Serve with vanilla ice cream with candied orange strips (available at most candy stores) and Spanish Coffee.
**To roast Piñon nuts, preheat the oven to 400°. Spread the nuts in a single layer on a baking sheet and roast for 7–12 minutes, or until they are a rich golden brown. The nuts burn easily, so keep an eye on them and shake the pan occasionally to avoid scorching.
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