Page 108 - United States of Pie
P. 108

1 cup roughly chopped black walnuts
                         1 cup semisweet or bittersweet chocolate chunks

                         1 /3 cup raisins

                   Preheat the oven to 375°F.

                   On a well-floured surface, roll out the dough until it is about  /8-inch
                                                                                                   1
                thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
                over the pie plate, and ease it into the plate. Trim the edges of the
                dough to leave a 1-inch overhang. Fold the edges under, and then
                decoratively  crimp  the  perimeter.  Return  the  pie  shell  to  the
                refrigerator to chill until the filling is ready.
                   Combine the eggs, sugars, and salt in a large bowl, and using an

                electric mixer on high speed, beat until the mixture is light and fluffy,
                about  2  minutes.  Add  the  flour,  melted  butter,  and  vanilla,  and  stir
                until smooth. Fold in the walnuts, chocolate chunks, and raisins.
                   Remove the pie shell from the refrigerator, and pour the filling into
                the shell, spreading it out evenly. Bake the pie for 40 to 45 minutes,
                until it’s golden brown. Black walnut pie is equally delicious served

                warm or at room temperature.
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