Makes one 9-inch Black Walnut Pie
- 1/4 pound (1 stick) butter or margarine
- 1 cup sugar
- 1 cup light corn syrup
- 1 teaspoon cinnamon
- 3 eggs, well beaten
- 1/3 cup chopped black walnuts
- 2 tablespoons boiling water
- 1 unbaked 9-inch pie shell
- Melt butter; stir in sugar, corn syrup and cinnamon. Add beaten eggs and stir well.
- Place nutmeats in a cloth and pound to a pulp or meal. Add with water to egg mixture. pour into unbaked pie shell; bake at 325 degrees F for 50 minutes. Good either hot or cold.
[The Jackson Sun, Jackson, Tenn., 23 Sep 1987]
Black Walnuts: Walnuts are rounded, single-seeded fruits of the walnut tree. After full ripening, the removal of the husk reveals the wrinkly walnut shell. During the ripening process, the husk will become brittle and the shell hard. The shell encloses the kernel or meat, which is usually made up of two halves separated by a partition, like a pecan.
The two most common walnuts are the Persian or English walnut and the black walnut. The English walnut originated in Persia, and the black walnut is native to eastern North America. The black walnut is of high flavor, but due to its hard shell and poor hulling characteristics it is not grown commercially for nut production.
