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Kevin's Kitchen

By KEVIN FRISCH

I'VE ALWAYS THOUGHT that potluck parties are one of the greatest food ideas around, not only because you get to eat a huge variety of foods, but also because it's a haven for recipe swapping. So there I was with a bunch of friends, having graduated high school only minutes before, at some sort of get-together our parents had organized before we went off and partied all night. Naturally, each of our parents had baked her or his favorite recipes for the occasion. They were all pretty good, but what really stood out was this nut filled pie. It turned out that this was not made by one of the parents, but by a good friend of mine, Melissa. Unfortunately, in the hubbub of the night I forgot all about getting the recipe, and only realized several months later (once at MIT) that I had never got it.

So about two months ago I was talking to Melissa on the phone and mentioned I was going to be writing a food column. She liked the idea and said she'd give me this great recipe for Swiss nut pie. It didn't take me long to realize that this was the long lost recipe. I've made it several times now and it is absolutely delicious. And, unlike most other pies of this type (pecan, for example), it is not too sweet.

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Swiss Nut Pie

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CRUST:

1 egg

6 oz. margarine, melted

1/2 cup sugar

1/4 tsp. salt

21/2 cups flour

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Combine all ingredients (the flour half a cup at a time) in order, mixing well after each addition. The dough will be a little easier to work with if you refrigerate it at this point for a couple of hours.

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FILLING:

3/4 pint heavy cream

1 tbsp. honey

@# cups white sugar

1 cup walnuts, chopped

1/2 cup almonds, sliced or slivered

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Combine the above ingredients in order, mixing well after each addition.

Preheat oven to 375@#F. Roll three-fifths the dough out and press into a nine or 10 inch pie pan. Give the filling a good final stirring to keep the sugar from settling to the bottom. Pour into the crust. Roll out the remaining dough and place on top. Make sure to attach it well to the crust all the way around. If it is not attached well, the inside will ooze out, not only making a mess in the oven, but also filling the kitchen with smoke (believe me, I know). Bake for about 50 minutes in preheated oven. Let cool at room temperature for at least two hours -- to let it solidify.

Good luck and good eating.

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(Please write to kevinf@athena if you would like to see more recipes of a certain type in this column, or if you have any comments or suggestions. -- KF)