This fruit pie has a crust made from ground hickory nuts. Additional nuts are used to top the dessert.

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Ingredients

Directions

  • Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle.

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  • In a large mixing bowl combine 3/4 cup granulated sugar, flour, nutmeg, cinnamon, and salt. Add pears and apples; toss to coat. Transfer mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.

  • If you like, brush top with milk and sprinkle with a little granulated sugar. To prevent overbrowning, cover edge of pie with foil. Place pie in a 375 degree F oven. Place a foil lined baking sheet on the rack below pie in oven. Bake for 40 minutes. Remove foil from pie. Bake 20 minutes more until filling is bubbly.

  • After baking pie for 50 minutes, in a small saucepan melt 1/4 cup butter; gradually stir in brown sugar and 2 tablespoons milk. Cook and stir until mixture comes to a boil. Carefully spoon atop baked pie; sprinkle with nuts. Return to oven and bake 2 to 3 minutes or until topping starts to bubble.

  • Cool on wire rack. Makes 8 servings.

Nutrition Facts

629 calories; 34 g total fat; 23 mg cholesterol; 307 mg sodium. 80 g carbohydrates; 4 g protein;

Nut Pastry

Ingredients

Directions

  • On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edge into a circle 12 inches in diameter. Repeat with remaining pastry.

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  • In a medium bowl combine flour, nuts, and salt. Cut in shortening until pieces are pea-sized. Sprinkle 1 tablespoon water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture using 1 tablespoon water at a time until flour mixture is moistened. Divide pastry in half; form halves into balls.

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