Yield: 1 servings
|3||Eggs, lightly beaten|
|1 cup||Brown sugar, packed|
|½ cup||Dark corn syrup|
|½ cup||Evaporated milk|
|½ cup||Quick-cooking rolled oats|
|½ cup||Coarsely chopped black walnuts|
|¼ cup||(4 Tbs.) butter, melted|
|Unbaked pastry for single-crust pie|
Here's another Amish recipe for all the masochists who enjoy shelling Black Walnuts.
In large mixing bowl, combine eggs, sugar, syrup, milk, oats, nuts, butter, vanilla and ⅛ teaspoon salt, mixing well.
Line 9-inch pie plate with pastry, trim and flute edge. Place plate on oven rack and pour in filling. Protect edge of pie with foil to prevent over browning. Bake at 350F for 25 minutes. Remove foil.
Bake for about 25 minutes more or until top is deep golden brown and slightly puffy. Filling with be slightly soft, but will firm up as it cools.
Makes 1 pie.
Hayward Daily Review, 10/12/88. Posted by Stephen Ceideberg; November 1 1992.