Because walnuts are under-loved, and molasses is good for you.
I’ve been going through a major pie-baking phase since I moved to Portland. The first one I made was this walnut pie recipe I found in an Amish community cookbook I found on a visit to Lancaster County with my folks, and it was good enough to make twice. It’s like pecan pie’s sophisticated older brother – with walnuts instead of pecans and molasses instead of corn syrup. Totally delectable and perfect for a rainy winter afternoon. Here’s what’s in the filling:
- 1 cup molasses
- 1/4 cup water
- 3 eggs
- 1/4 cup sugar
- 1/8 t salt
- 2 T melted butter
- 1 T flour
- 1/2 to 3/4 cup milk or cream
- 1/2 cup (or more!) walnuts
Mix water and molasses, beat in the eggs, then add everything else. Add the walnuts last. Pour into a pie shell and bake at 425 for 10 minutes, then 350 for 35 more minutes or until it’s set.
Thank you, Mrs. Annie Fisher, wherever you are!
And so we remember that this is a knitting blog, here’s the corner of a little swatch I was working on while the pie was in the oven. The yarn is Blue Sky’s Suri Merino that I had left-over from a project for the book. It’s a dream to work with – strong, single, with a gorgeous halo, and absolutely scrumptious to touch.