Chipmunk Pie

Well, between squirrel jammies and chipmunk pie, it almost looks like I'm becoming a fan of furry little rodents here!  I promise you, I like them for the entertainment value they give Thatcher.  They're out in droves since it warmed up a little, and he is overjoyed to be outside chasing them.

Anyway....Chipmunk Pie, because some of you asked.  I found it in my United States of Pie cookbook that my dearly beloved urged me to buy after reading the review of it in the Wall Street Journal.  It's pretty good, and with an entertaining name like it has, how could anyone resist?

CHIPMUNK PIE

A single pie crust: store bought, or try mine, over there----->
2 large eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup flour
1 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt
1 baking apple, peeled, cored and diced into 1/2" cubes
1/2 cup coarsely chopped nuts: walnuts, pecans, etc.

Use a 9" deep dish pie crust, or do as I do, and use a 10" pie plate so it doesn't boil over and stink up the kitchen.  Try my Best Pie Crust Ever, if you haven't already done so.  I promise, it lives up to its name.

In a medium sized bowl, beat the eggs, then add the sugars and vanilla extract and beat together.  Add the flour, powder and salt, beat lightly until combined.  Stir in the apple pieces and nuts.  Pour the filling into the pie shell, and bake at 350F for about 40 minutes.  It will puff up, with a nice crust on top, and deflate as it cools.

 

There's a hole in the center because I stabbed it to see if it was done, but I don't think that's necessary.  The marks you see in the top are the apples and nuts.

This is a great compromise between a custard pie and a fruit pie, and it sold really fast on Pi Day.  I can't believe I've never told you guys about it!

Happy Wednesday, everyone!