The tradition of boiling sorghum, a tiny grain with a grassy, wheat-like flavor, into syrup mirrors that of sugaring maples in New England; both are seasonal and a traditional community-wide endeavor. Sorghum produces a fine amber-colored syrup that offers both the mineral notes of blackstrap molasses and the sweetness of maple syrup. Its overt sweetness balances nicely with the rich meatiness of roasted nuts.
SERVES: 6
INGREDIENTS:
- ½ cup chopped pecans
- ½ cup chopped walnuts
- ½ cup chopped almonds
- 2 tablespoons plus 1 teaspoon melted unsalted butter
- 4 eggs
- ½ cup unrefined cane sugar
- 1 cup sorghum syrup
- ½ recipe (1 disk) Simple Sourdough Pie Crust
INSTRUCTIONS:
- Preheat the oven to 350°F.
- Spread the nuts in a single layer on a rimmed baking sheet and drizzle them with the 1 teaspoon of melted butter.
- Roast for 10 to 12 minutes, stirring once or twice, until the nuts become deeply fragrant and brown a bit.
- Remove the baking sheet from the oven and allow the nuts to cool.
- Whisk the eggs and sugar in a mixing bowl. Whisk in the sorghum syrup.
- Slowly drizzle the remaining 2 tablespoons of melted butter into the egg mixture as you whisk continuously.
- Fold in the roasted nuts.
- Roll out the pie dough to a 10-inch round following the directions for Simple Sourdough Pie Crust.
- Line a 9-inch pie pan with the dough, then crimp the edges, trimming as needed.
- Pour the filling into the crust.
- Bake for 40 minutes, until the crust turns golden brown but the center of the pie remains slightly wobbly when jostled.
- Allow the pie to cool completely before slicing and serving.
