Hickory Nut Pie

Name: Hickory Nut Pie
Yield: makes one 9-inch pie
Ingredients: 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19); 1 to 1 1/2 cups hickory nuts or pecans, broken; 1 cup light corn syrup; 1/2 cup unsalted butter, melted; 1 cup sugar; 4 eggs, beaten; 1 teaspoon vanilla extract; 1/2 teaspoon salt

January 24, 2012

Hickory nuts are only available in a few areas of the country, and the South is one of them. They’re usually sold in their shells, which are extremely thick and hard. But if you’re a hickory nut lover, this pie will inspire you to do the hard work of shelling them. If you can’t find hickory nuts, pecans are in the hickory family and make a great substitute. A shot of bourbon enhances the flavor—and makes it even more Southern. For a crisp bottom crust, parbake the shell before filling it. For a crunchy pie, go with the larger amount of nuts.

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