The Pie Book by Louis P. De Gouy

Author:Louis P. De Gouy
Language: eng
Format: epub
Publisher: Dover Publications
Published: 2018-05-23T04:00:00+00:00

(239)

MOLASSES WALNUT CHESS PIE

ONE-CRUST PIE

For one 9-inch pie

•Molasses: ½ cup

•Whole eggs (well beaten): 2

•Sugar (dark brown): 1 cup

•Flour (pastry): 1 Tbsp.

•Salt: ⅛ tsp.

•Milk (cold): 2 Tbsps.

•Vanilla extract: scant 1 tsp.

•Black walnuts (coarsely chopped): ¾ cup

•Pastry: For 1 one-crust pie

For five 9-inch pies

•Molasses: 2½ cups or 1 lb. 14 oz.

•Whole eggs (well beaten): 10 or 1 lb. 4 oz.

•Sugar (dark brown): 5 cups or 1 lb. 10⅔ oz.

•Flour (pastry): 5 Tbsps. or 1¼ oz.

•Salt: 5/8 tsp.

•Milk (cold): 10 Tbsps. or 5 oz.

•Vanilla extract: 1½ Tbsps. or ¾ oz.

•Black walnuts (coarsely chopped): 3¾ cups or 15 oz.

•Pastry: For 5 one-crust pies

Combine all the ingredients in order named, adding nuts last. Pour into unbaked 9-inch one-crust pastry shell, which has been brushed with melted butter, then lightly sprinkled with flour. Bake 40 minutes in a moderate oven (350° F.), or until all the filling is firm with the exception of a small spot in the center. Serve with whipped cream.

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