Pie Recipes: Black Walnut Pieby Kendall
I’m not a big proponent of corn syrup for various reasons (which is in this recipe), but I just had to post this black walnut pie recipe! Black walnuts are found all across the U.S., but the largest one is located right here in my own backyard–on Sauvie Island, just minutes from Portland! Here it is:
Black walnuts are prized for their flavor, but they’re pretty expensive to buy in the store—and rightfully so! If you forage them yourself, the outer husks are incredibly difficult to remove. And if you don’t wear gloves, your hands will be dyed a dark brown color. Do some research before trying to tear into these babies!
Enough about walnuts, on to the recipe!
Black Walnut Pie
1 c. dark corn syrup
1 tsp. flour
3 eggs, beaten
1/8 tsp. salt
Chopped black walnuts
1 tsp. vanilla
½ c. sugar
Egg white
Melted butter
Uncooked pie crust
Combine and mix well corn syrup, flour, three eggs beaten, salt, vanilla, sugar. Pour into uncooked pie shell. Brush pie crust with egg white. Put butter over pie and cover with chopped black walnuts. Bake about 40 minutes in a very low oven, about 250 degrees.
Old Southern Recipes: Squash Biscuitsby Kendall
Squash biscuits are an old southern recipe dating back to at least the 1800s and were made popular by the cooking teacher Fannie Farmer. This biscuit recipe comes from an old booklet of mountain recipes primarily focused on the Ozarks. It’s a wonderful way to incorporate more vegetables into your diet, and it’s a great way to use up any fall squash you may have left over from the harvest.
Squash Biscuits
1 pint cooked, sieved squash
1 packet yeast
1 small cup sugar
½ tsp. salt
Butter, the size of an egg
Flour
Dissolve yeast in a little water. Add to the squash one cup sugar and the softened butter. Beat well, then add yeast and beat once more. Add sifted flour and stir well. Add enough flour to make a stiff batter. Leave in a warm place overnight, then pour into greased pans and bake in a hot oven until golden brown.