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Cherokee Hickory Nut Pie
from the kitchen of Sharmagne Leland-St. John

½ cup soft butter
3 eggs, lightly beaten
¼ teaspoon salt
1 ½ cups chopped hickory nuts or black walnuts
1 cup sugar
¾ cup dark corn syrup
1 teaspoon pure vanilla extract
1 unbaked 9 inch pie shell.

Preheat the oven to 450º

Combine the butter, eggs, salt, nuts, sugar,
syrup and vanilla. Beat with a wooden spoon
to blend.

Pour the mixture into the pie shell and bake
15 minutes.

Lower the oven heat to 350º and bake an additional
30 to 40 minutes or until set.


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