Page 107 - United States of Pie

Black Walnut Pie

Black walnuts are like “walnuts plus.” They contain several times
the amount of oil found in standard English walnuts and taste slightly
vegetal. It’s common to find black walnuts for sale pre-shelled and in
pieces, due to the difficulty of processing the nuts. The shells have
deep grooves, and the nuts cling steadfastly to them. The nut meat

is bound in a bitter husk that must be removed, a process that leaves
a sooty stain on the fingers—hence the name “black walnut.”
Recipes for pies that feature black walnuts run the gamut from
ones that are similar to pecan pie to pies flavored with molasses or
even sorghum. But I wanted a unique pie recipe, one that celebrated
the particularities of the walnut, and this is the one I came up with. A
dense dessert, the filling contains dark chocolate chunks, which pair

nicely with the strong flavor of the black walnuts. A smattering of
raisins offers sweetness while cutting the richness of the nuts and
the chocolate. Don’t worry if you can’t find black walnuts—the pie is
also great made with English walnuts. Think of this pie as a hefty
chocolate chunk cookie, and cut yourself a little slice. But beware:
walnut-lovers adore this pie.

½ recipe Standard Pie Dough or Whole Wheat Pie Dough

2 large eggs
½ cup sugar
¼ cup brown sugar
¼ teaspoon kosher salt
½ cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, melted
1 teaspoon vanilla extract