This isn't just any old pie. This recipe for Black Walnut-Buttermilk Pie with Hibiscus-Cranberry Relish comes from writer and baker Keia Mastrianni, who has earned a dedicated following for her hyperseasonal pies at Milk Glass Pie, her farm-based bakery in western North Carolina. "On the farm where I live, black walnut trees gather in clusters in a patch dubbed 'Walnut Grove' on the far side of the pasture," says Mastrianni. "In the grey cold of wintertime, my husband and I collect baskets full of these heady walnuts, still in their shells. Luckily, we have a good tool for getting the meat from these tough nuts."
In this recipe, buttermilk is perfumed with the almost fruity umami of black walnuts and balanced with the Hibiscus-Cranberry Relish. "Hibiscus flowers, grown by my farmer husband, make a mouth-puckering stand-in for cranberries, which don't grow in our region. I like to mix the two in this holiday relish, but you can use all cranberries just the same," notes Mastrianni.
Black Walnut-Buttermilk Pie with Hibiscus-Cranberry Relish
Servings Per Recipe: 8
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.