Are you ready to embark on a culinary adventure that tantalizes your taste buds and warms your heart? This hickory nut pie recipe is more than just a dessert; it's a journey into the rich, earthy flavors of autumn. Forget those store-bought pies – this homemade version is surprisingly easy to make, and the reward is a deliciously nutty, comforting pie that’s perfect for any occasion. It's one of those easy recipes that even beginner bakers can master, resulting in a show-stopping dessert. Prepare to impress your friends and family with this quick dinner idea that's anything but ordinary!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 cup hickory nuts, shelled and finely chopped (you can substitute pecans or walnuts in a pinch)
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 (12 ounce) can evaporated milk
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. You can blind bake the crust (line it with parchment paper and fill with pie weights or dried beans) for 15 minutes before adding the filling, or bake it without blind baking.
Making the Filling and Baking the Pie:
- Combine filling ingredients: In a large bowl, whisk together the hickory nuts, granulated sugar, brown sugar, eggs, evaporated milk, flour, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour filling into crust: Pour the filling into the prepared pie crust.
- Bake: Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Hickory Nut Pie:
- Toast the nuts: For a deeper, richer flavor, toast the hickory nuts in a dry skillet over medium heat for a few minutes before chopping.
- Don't overmix the filling: Overmixing can lead to a tough pie.
- Use quality ingredients: The better the ingredients, the better the pie will taste.
- Serve chilled: This pie is best served chilled, allowing the flavors to meld together.
Variations:
- Spiced it up: Add a pinch of ginger or allspice to the filling for a warm, spicy kick.
- Bourbon twist: Add a tablespoon of bourbon to the filling for an adult twist.
- Chocolate delight: Add ½ cup of semi-sweet chocolate chips to the filling for a decadent treat.
Nutritional Information (per slice, approximate):
This nutritional information is an estimate and may vary based on the specific ingredients used.
- Calories: Approximately 400-450
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 5-7g
This hickory nut pie is a true testament to the beauty of homemade cooking. It's a delicious dish, a healthy meal option (in moderation, of course!), and a perfect example of how simple ingredients can create something truly special. Enjoy every bite!