Oh, the resourcefulness of youth! When traditional nutcrackers failed to split the rock-hard black walnuts we brought home from the farmers market, my 11-year-old son happily headed out to the sidewalk with a nice, big brick. A smashing-ly successful hour later, he had enough nutmeats to make this pie. We’ve had several requests for black-walnut pie. This one’s a good un’.
Makes 1, 9-inch pie
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp salt
- 1/3 to ½ cup ice cold lard, or vegetable shortening
- 4 to 5 Tbsp water
- 3 large eggs
- 1/3 cup firmly-packed brown sugar
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons butter, softened
- 1 cup black walnut pieces, picked over to ensure there are no shell bits
- 1 Tbsp flour
- whipped cream for garnish
- Make crust: Mix together dry ingredients. Cut in fat. Add water and work through until you can gather dough into ball. Roll out on floured surface. Ease into pie pan and flute top edge.
- Make filing: Beat eggs and sugar at medium speed until smooth. Add syrup and next four ingredients, beating until smooth. . Sprinkle flour over the bottom of unbaked pie shell. Cover flour with walnuts. Pour liquid filling over nuts.
- Bake at 375 degrees for 35 minutes (center of pie will not be set). Cool completely, and serve with sweetened whipped cream.