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Hickory Nut Pie Recipe

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This recipe for Hickory Nut Pie, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juanita O. Brown
Added: Monday, February 02, 2009


3 whole eggs
1 cup white granulated sugar
1 T. flour
3/4 cup white syrup
1/4 cup maple syrup
2 T. melted butter
1 tsp. vanilla
1 cup hickory nuts
1 deep dish pie crust

Beat eggs slightly. Pour part of sugar in eggs and add flour to sugar in cup and stir. Then add to eggs. Stir. Add syrups and just stir, do not beat. Add nuts, butter, and vanilla. Stir. Pour into deep dish unbaked pie crust and bake in 425 oven for 10 minutes. Then reduce oven to 350 and bake about 30 minutes until pie sets in the middle. Check after 20 minutes. Cover outer edge of crust with tinfoil if crust is getting too brown. You can have pecan pie using the same recipe and change nuts to pecans.

Personal Notes:
Story of recipe: My father, William M. Overhults, was raised on a farm near Centertown in Ohio County, KY and went to a one-room school called Hickory Ridge. Hickory trees were abundant on the ridge where he lived and his family used to have lots of hickory nut pies. Through the years, he talked about the hickory nut pies and Mother made them for him when he got enough hickory nutmeat picked out. My father-in-law, Walter C. Brown, had given us some hickory nutmeat he had picked out. So, one time when Dad and Mother came down to visit, I used a pecan pie recipe that a friend had shared and surprised Dad with a hickory nut pie. He was delighted! The pie is very good, but time consuming to obtain the nutmeat unless you can find a source.

James 1:22 RSV: But be doers of the word, and not hearers only, deceiving yourselves.




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