Hickory nuts are only available in a few areas of the country, and the South is one of them. They’re usually sold in their shells, which are extremely thick and hard. But if you’re a hickory nut lover, this pie will inspire you to do the hard work of shelling them. If you can’t find hickory nuts, pecans are in the hickory family and make a great substitute. A shot of bourbon enhances the flavor—and makes it even more Southern. For a crisp bottom crust, parbake the shell before filling it. For a crunchy pie, go with the larger amount of nuts.

　　

Ingredients

makes one 9-inch pie

　　1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)

　　1 to 1 1/2 cups hickory nuts or pecans, broken

　　1 cup light corn syrup

　　1/2 cup unsalted butter, melted

　　1 cup sugar

　　4 eggs, beaten

　　1 teaspoon vanilla extract

　　1/2 teaspoon salt

　　

Step 1

Preheat the oven to 325°F. Line a 9-inch pie plate with the rolled-out crust and pour the nuts into the crust.

　　

Step 2

Combine the corn syrup, butter, and sugar in a saucepan over low heat and cook, stirring constantly, until sugar is entirely dissolved, about 15 to 20 minutes. Cool for about 10 minutes.

　　

Step 3

Beat the eggs, vanilla, and salt in a small bowl, then add to the sugar mixture and beat well. Spread the filling evenly in the crust.

　　

Step 4

Bake for 50 to 55 minutes, until the center is set and doesn’t jiggle when the pan is tapped. Cool on wire rack for at least 30 minutes before slicing. This pie can be served warm or cold.

　　Mrs. Rowe's Little Book of Southern Pies