Drew's wild nut pie
Pies
This recipe began as a classic from the Thanksgivings of my childhood,originally baked by my grandmother's housekeeper, Jessie. The recipe was written down as pie #309 in the 1940 cookbook "Aunt Chick's Pies." Over the years, I have tweaked it to serve at our Thanksgiving table, and also at restaurants where I worked. The recipe fills a 9&1/2" pie plate, providing for "second helpings" after the turkey tryptophan has worn off. It is my son Drew's favorite pie; per his request, the filling is over-the-top with nuts. Jessie always baked the filling for this pie over a double boiler and set her oven to "low." As the original recipe declared, "Bake at 300 degrees until done. When a knife comes out of the centre clean, it was done at least 5 minutes ago."
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