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Buttered-Maple Black Walnut Pie

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 smashingly successful hour later, he had enough nutmeats to make this pie. We've acutally had several requests for black-walnut pie. This one's a good un'.

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Makes 1, 9-inch pie
For the pie crust:
  • 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
Instructions for making the crust
  1. 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.
For the filling:
  • 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
Instructions for making the filling:
  1. 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.
  2. Bake at 375 degrees for 35 minutes (center of pie will not be set). Cool completely, and serve with sweetened whipped cream.

Black walnuts have a meatier flavor than English walnuts. While getting the nuts out of the shells takes some work, we think you'll find the result worth the effort. (If you're in the Chicago area, my 11-year-old says he's available for nut-smashing hire.)
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