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Grandma Truesdale’s Butternut Pie

This was the extent of what Grandma gave me more than forty years ago, when butternuts were abundant and I was a “back-to-the-lander.”  She baked pies in her woodstove, where the time and temperature were unpredictable.  A 375 degree oven for 35-40 minutes worked for me. Her pie was always delicious.  Mine was too, but, alas, I was not so meticulous about removing the nutshells!  A few trees remain, without many nuts.  If you find some, dry them for a few months, cracked them with a hammer, and then very carefully separate the nuts from the shells. - Marilyn Rinehart

Grandma Truesdale’s Butternut Pie

1 cup chopped butternuts

1 cup sugar

1 cup bread crumbs

1 ¼ cup milk

A dash of nutmeg

Mix and put in an unbaked pie shell

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