Directions: |
Directions: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 425º oven for 10 minutes. Then reduce oven to 350º 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: |
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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