Quote:
Originally Posted by Subrosa
This is more of a project thread than a recipe, but eventually I'll actually make some pies! Phase 1, raw material acquisition. You can't go down to the grocery for hickory nuts, so 1.5 hours and a small mountain climb later, here's about 2 gal of hickory nuts. Now I'm going fishing!
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Might want to do a taste test to make sure those are not bitternut or pignut hickories. The thin-skinned types always confuse me.
Find a shellbark (or kingnut) hickory - then you are in pie heaven!
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