Southern cooks have persevered cracking this nut for centuries to obtain an annual supply for use in making cakes, pies, ice cream, and fudge. But by far our favoite use of this meaty nut, is PIE!
1 unbaked deep-dish 9-inch piecrust
1 cup dark corn syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups Farm Fresh Nuts English Walnuts
(about 6 ounces)
Heat the oven to 350 degrees F.
Stir together the syrup, eggs, sugar, melted butter, and vanilla in a medium bowl, using a fork or a whisk to combine everything smoothly, evenly and well.
Mix in the black walnuts and stir well. Pour this filling into the piecrust and bake in the center of the 350 degree F oven, until the filling is puffed up and fairly firm, with a little softness remaining in the very center, 45 to 60 minutes.
Place on a cooling rack or a folded kitchen towel and let cool for two hours.