Granted the height of summer does not exactly call to mind this nutty pie common to Thanksgiving feasts, but it was the hostess' favorite so I obliged. Thanks for a great 4th of July party, Cathy & JP! The recipe I used as a base for this called for corn syrup instead of the molasses and maple syrup mixture that I used. This is the second one of these pies that I've made. For the first, I substituted straight blackstrap molasses for the corn syrup. I really wanted to use locally produced sorghum for the most recent version, but alas we exhausted our supply and have to wait for our next farmer's market outing to restock. Next time, I aim to use a mixture of equal amounts of sorghum, maple syrup, and honey. Also, for this iteration of the recipe, I used some grated lemon rind instead of the orange rind the original recipe calls for and decreased the brown sugar to 1 cup. The resulting pie this time was incredibly rich and velvety with a very strong molasses flavor. Perhaps not for everyone, but all the party guests I polled had nothing but rave reviews.
Current Pie Tally: 23
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