Hickory Nut Pie

3 eggs

2/3 cup brown sugar

1 cup syrup (can use a combination of maple and corn syrup, or all of one or the other)

1/3 cup butter

1 cup hickory nuts...if the hickory nuts are plentiful I add a bit more

1 9-inch unbaked pie pastry shell

Beat eggs thoroughly with sugar, dash salt, syrup, and melted butter. Add pecans. Pour into unbaked pastry shell.

Bake in moderate oven (350) 50 minutes or till knife inserted halfway between outside and center of filing comes out clean.

I typically place aluminum foil over the pie (without foil touching the nuts) for the last 20 minutes or so to keep nuts from getting too brown and losing quality of taste. The flavor of this pie is even more wonderful the second day.

Recipe courtesy of www.savoringkentucky.com

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