Walnut and angostura pie
Pies
Are you a corn syrup hater? You probably are. Everyone is and I get it. I do. Since I use it so sparingly, I’m not that weird about it. There are some instances when it offers results that are pitch perfect. Examples: Fudge sauce (the sheen that corn syrup provides is dreamy) and marshmallows (man, oh man, it’s just a must). I do hate corn syrup in ice cream. Oh good gracious. I can actually taste the acid in the corn syrup in the back of my throat. It’s awful. A lot of ice cream makers have started to include corn syrup because it provides such a glorious and smooth texture to ice cream. I get it. I do. But there are other instances where corn syrup can easily be swapped out and I take those opportunities any chance I get. Namely, pecan pie. And in this case, walnut pie…with bitters because YAAASSSS! I’m having a current obsession with brown rice syrup. I feel a little late to the game on this one, but this was my first go with the stuff. I’m no expert, but I will say that it’s smooth as silk, beautifully hued and in a not-bad-way …
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