Walnuts really are the best nuts for this pie I’ve decided; they add great texture, chopped to 1/4 t. size; flatter pecans wouldn’t add as much texture to this pie as only 1 cup of nuts is used.  I didn’t have my stick of butter softened much at all; just cubed the butter small and creamed it with the liquid from the egg yolks. You wouldn’t want the butter completely soft so this worked fine. Vinegar is the unexpected flavor in the pie and it is just enough to keep it from being overly sweet.   Beat the egg whites frothy and fold in to the batter gently. This results in a top crust that crumbles easily; use a serrated knife to slice this.  A just-right accompaniment tonight was a large dollop of Cool Whip.  Delicious!

If you’re after an easy to prepare dessert (completed in 30 minutes prep time, including rolling out a pie shell) then check out this savory “old timey” cupboard pie.  It’s a snap to make and definitely a real snap-crackely-pop for your palette.

Mrs. Bernie’s Chewy Nut Pie

Ingredients

1/2 cup butter
1 cup sugar
2 eggs, separated
1 T. vinegar
1 cup pecans or walnuts, chopped
1 cup raisins
1 9” unbaked pastry shell

Directions Preheat oven to 350. Cream butter, sugar, egg yolks, and vinegar in medium bowl. Add nuts and raisins. In separate bowl, beat egg whites slightly, and fold into first mixture. Stir well to blend all ingredients. Pour in unbaked pastry shell and bake for 45 minutes and allow to cool before cutting.