Mrs. Rowe's Little Book of Southern Pies by Mollie Cox Bryan
Author:Mollie Cox Bryan [Bryan, Mollie Cox]
Language: eng
Format: epub
ISBN: 978-1-60774-135-0
Publisher: Ten Speed Press
Published: 2011-05-31T16:00:00+00:00
Chestnut Pie
MAKES ONE 9-INCH PIE
When she was a child, Mildred harvested and sold chestnuts. She often arose earlier in the morning than her brothers and sisters to pick the cherished nuts, which were a cash crop for many Appalachian families. But by 1950, most American Chestnut trees were wiped out by a devastating blight. Even though you can’t pick chestnuts from a tree growing in the forest now, you can certainly buy chestnuts in the grocery store—most of which aren’t grown in the United States. Processing chestnuts isn’t a chore to be taken lightly because of their very hard shells, so we recommend using sweetened chestnut puree, which can be found in better grocery stores. This pie is moist and has a pleasant hint of orange flavor to complement the earthy, sweet chestnut taste.
½ recipe Plain Pie Pastry or Vinegar Pie Crust
3 egg yolks
1½ cups (about 1 pound) sweetened chestnut puree
1 cup heavy cream
½ cup sugar
1 tablespoon orange juice
1 tablespoon Grand Marnier
2 egg whites, beaten until stiff
Ground nutmeg, for sprinkling
Sweetened Whipped Cream, for topping
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