Walnut Custard Pie Recipe From 1915 - Old Cookbook Show

[@jellyosbahr]

Can I just say, I love, love, love walnuts! Which is a good thing, as pecans are so much more expensive over here in the UK.

[@TheDriftwoodlover]

In the US too

[@missperfect2657]

Walnut fan here as well as a custard pie fan. Combining the two sounds interesting

[@gailjordan9250]

I make this pie at Thanksgiving and allow myself one piece. It's the reason for Thanksgiving for me. My step-father got the recipe from a ship's cook. I am delighted to know some of the history of this pie.

[@TamarLitvot]

Do you use walnuts?

[@gailjordan9250]

@@TamarLitvot My recipe calls for pecans, but a mix of pecans and walnuts would be great. Straight walnuts may balance the pie's sweetness.

[@jodyleopold520]

I LOVE walnuts!

[@grbenway]

I wish I had a friend like glenn, he always has nice things cooking!

[@douglasfur3808]

I like the well used look of the pages in that cookbook. It's like a relic that has been held in many hands, hands involved in cooking.

[@DeliaLee8]

" Ok, you went nuts." Good one Julie! :)

[@Jeffffrey0902]

"Who likes walnuts?" I do. Here in Hong Kong we have a snack called "琥珀合桃" (literally "amber walnuts"), which are deep-fried walnuts covered in caramel and dotted with sesame seeds. They're so addictive I can eat a whole bag in one sitting. And here's a tip for moving a full container of liquid: try to look to the front instead of at the container, because the latter makes you hypercorrect your movement and the liquid will be more likely to spill. I read this from a comment on a Barry Lewis' video, and it works like a charm every single time.

[@cleementine]

I like walnuts.

[@vickyleather1147]

I appreciate your showing that cooking doesn’t always go as planned and doesn’t always turn out perfectly. Kudos to you!

[@hungrymichigander]

I've watched a lot of Glen's videos and this is the most scuffed yet (audio problems and the pie dripping in the oven)! Makes it even more real: love it all. Keep them coming!

[@GrandmaLynn]

@hungrymichigander That’s exactly why I love watching his videos. Another reason is because he’s not afraid to say he buys groceries reduced in price, or no name products! As you say, it makes it more real!

[@martinnyberg9295]

3:33 Last night I took Glen’s tip on how to get a nice bottom one step further. I used an enamelled cast iron dish to make a rhubarb pie with a shortbread crust. Right when the light on the oven indicated that the preset temperature had been achieved, I started the pie going on the stovetop; that is, instead of letting a pizza stone heat the dish from below, I made sure that the dish was already at the right temperature for baking the bottom, even before putting the whole thing into the oven. Best. Rhubarb. Pie. Ever. 😊

[@treyporter7611]

I like walnuts Glen

[@TamarLitvot]

I’m always happy when my fellow pecan-lover, walnut-hater does his thing. (Though I’m okay with walnuts in some things but not as one of the main ingredients).

[@wendygervais8526]

Good morning Glen. Hope you had a wonderful Canada day 🍁 I agree I prefer Pecans

[@FactXpro]

Very nice 🌷🌹🌹🌹🌹🌹💐💐💐💐💐🌷

[@Ronald-q7r3p]

Good show as always thank you kindly. I don't blame you I like pecan too.

[@figmo397]

When the title had "walnut" in it, I KNEW you were going to substitute pecans! Every time you hesitated and said "walnuts," I laughed out loud.

[@TheDriftwoodlover]

😂 me too

[@anthonydolio8118]

Yum. Thanks.

[@raebragus]

This is very similar to the 1915 Texas Pecan Pie, but it calls for the pecans to be cooked in the custard mix before baking. It’s our new favorite - replacing the more modern candied style pecan pies.

[@EastSider48215]

“And who likes walnuts???” 100% agree. Pecans are a much better choice.

[@TheDriftwoodlover]

I love walnuts.

[@edgarwarren001]

Some of my best recipes contain walnuts.

[@judypountney9648]

I love walnuts! I find they have more flavour than pecans do.

[@TheDriftwoodlover]

@@judypountney9648and they’re better for you too

[@erzsebetkovacs2527]

This is quite similar to a traditional Hungarian dessert called diós kosárka (roughly translated, little baskets with walnuts), which are made by filling mini pie crusts* with ground walnuts, egg whites and sugar. (* I mean the kind of pie crust that's used for Hungarian pies, which is made with fat, eggs and optional sour cream.)

[@kst6959]

Yum! Your comment make me want to try Glen's with some creme fraiche on top

[@gemmaASMR]

We have a similar pie in Italy! It is called "Mazzini pie". It is in honour of Giuseppe Mazzini, a historical hero of our Country. He described the recipe in one of his letters and it was considered one of his favorites. It is a pie crust, filled with 2 eggs, 100 grams crushed almonds (a handful more than half cup), 100 grams sugar (half cup), lemon zest. Eggs are whipped. As you can see, the recipe is almost the same but there is no milk! He tried it in Switzerland where it was popular. In fact it has a French twist to me.

[@chewbacca5986]

Looks and sounds delish, walnuts are a fav, IMO!! Thank you, I'm going to try this one!

[@magicworldbyjorg]

,,a cool video keep up the great content.. Thank you…

[@norahodge8825]

Glen, just a thought. When baking a liquid-y pie, I usually put in the pizza stone and get it hot. Then place the pan with crust on the stone. I can now drizzle in my filling. That way I can fill the crust and not have to move the pie, possibly spilling it.

[@jkalarkhall]

For info., the price differential between walnuts and pecans in the UK, is such that we are very unlikely to use pecans any time other than on a very special occasion! I have had them occasionaly, and they are very nice too, but luckily enough I love walnuts!

[@pflick13]

Thanks for having me...

[@terrelldodson579]

I love how simple this was. I like walnuts and pecans both, so I might do a mix of the 2. Thanks for the recipe!

[@ducttapeengineer]

custard pies really are quite versatile

[@ubombogirl]

Glen, have you made the maple sugar pie? looks perfect for y'all 😁 this pie looks good as well...and i, too, would opt for the pecans.

[@terrelldodson579]

Maple and pecans together sounds good to me as well!

[@mnharris10]

Everybody likes different things! In my family our pecan pies are always Walnut pies! To each their own! This looks like a fun recipe, I will give it a try. But I will use walnuts.

[@scottjacoby2594]

If there’s anymore people out there claiming you fake using that oven to bake, then you can point them to this video. Watching that filling bubble on the pizza stone proves it’s a real working oven and you actually use it.

[@virginiaf.5764]

It's best to ignore the food/cooking show police ... they're ridiculous. Glen also did a video about how he cleans that oven ... it's funny.

[@TamarLitvot]

@@virginiaf.5764question- do you think he left his pizza stone in the oven when he did the cleaning cycle? I’d be worried about doing that (though I have done it with a crusty messed up cast iron pan and it totally cleaned it).

[@virginiaf.5764]

@@TamarLitvot I doubt it, but he'd probably answer that question if you asked. I wouldn't do that if I had a pizza stone. Ever since an appliance dealer told me how the extreme temperature/heat the self-cleaning function uses can ruin a stove's inner workings, I stopped using that function. But your cast iron thing is interesting ... I always wondered if it would work on my mother's cast iron pan. It's well-seasoned, but the outside of it has such a thick layer of gunk on it ... understandable, since it's at least 80 years old! It seems like it's hermetically sealed to the pan. Did doing than do anything detrimental to the inside of your pan? How crusty was it?

[@LitVolWashCounty]

Yes, Happy Canada Day, a tad late!

[@kst6959]

We LOVE walnuts (but not a fan of black). Maybe it is a California thing. I'm going to try to tweak this as a slab pie so there is a bigger ratio of the nut crust to custard. Thanks G&F!

[@applegal3058]

This looks delicious 😋

[@GaryJohnWalker1]

Or, pouring in the last third of the custard with the pie tin already on the slightly pulled out shelf works nicely too.

[@timothyjohnston4083]

Mmm... Dates *_and_* nuts together ? I wonder how that would taste... Quite probably heavenly ! :)

[@TheDriftwoodlover]

Agree

[@hatjodelka]

I love your channel and wonder if you have ever heard of 'Canadian Pineapple Cake' ? It was something my late mother made for parties in the 1970s, here in the UK. Tinned pineapple, crushed langue du chat biscuits and some sort of sweetened cream and chilled in the fridge. She got the recipe from a friend and you are my last hope!

[@peterlamarche247]

That sounds like “pineapple delight” graham cracker crust, crushed pineapple, cream cheese and whipped cream.

[@hatjodelka]

@@peterlamarche247 Sounds close but langue du chat biscuits are made from beaten egg white, butter, icing sugar, flour and vanilla. They're piped from a bag onto baking paper. The pineapple used was drained pineapple rings and pineapple chunks. The rings were put against the side of the glass bowl which looked attractive. I know what graham crackers are but they're not easily available in the UK and definitely not in the 70s! I'm pretty sure there wasn't cream cheese in it, the cream mixture was quite sweet, possibly with added icing sugar or the juice from the tinned pineapple. The cream set in the fridge and wasn't soft, you had to really dig the spoon in to serve it! It was more like the texture of butter straight from the fridge. My mother didn't make it that often because it was a bit of a palaver making the biscuits. We never really knew what made it Canadian!

[@TheDriftwoodlover]

@@hatjodelkasounds like another version of Eton Mess with cream cheese added.

[@rachelsiler7610]

I've put this on my 'to make' list but I'll use Wisconsin butternuts. Thank you for sharing

[@tskmaster3837]

My first thought was "Don't you mean 'pecan'"? And that was just from reading the title, mind you.

[@rabidsamfan]

I bid for the prunes and rhubarb pie! It sounds different in a good way.

[@dvillebenny1445]

Well you can tell that's a well loved page. Why? There are spots on those pages where folks have dribbled ingredients. This happens because they opened to that page often. lol

[@jelppt]

Black Walnuts (instead of English Walnuts) would be excellent for that pie!

[@bluewater4]

Average people don't know the taste difference between Black and English walnuts. We grew up with black walnuts and a lot of flavor. English walnuts simply lack the flavor. Easier to grow and process than black walnuts pushed their popularity ahead.

[@TheDriftwoodlover]

But black walnuts are also very expensive. Haven’t had them in decades. My dad loved them and would buy occasionally.

[@joeseeking3572]

Even though I probably like pecans better, I do like walnuts too. And certain recipes are just better with them (childhood menories?). Banana bread for one.

[@bluewater4]

Black walnuts and banana bread, definitely, of course. No English walnuts, no pecans. I wish people would stop saying walnuts. Either Black or English. A world of difference. The trouble to process Black walnuts is worth it.

[@lusnorthernhome3410]

I use pie tins when going from freezer to hot oven.

[@nickallain]

Glen - if your audio cuts out like that again, run your audio through Adobe's Enhance Speech (it's an online web-based AI tool). I took a sampling and ran it through and it was almost perfect at cleaning it up.

[@Razoredge581]

Jules' little shimmy at 4:52

[@thenowhereman8154]

Yes, pecans will stain food. I once tried to make an apple cream sauce with pecans for pork chops and it came out tasty enough... but grey.

[@Er-sv5tn]

I wonder if using brown sugar in the custard would have made it even better?

[@jsimes1]

I love walnuts but I'm a weirdo! 😁

[@1One2Three5Eight13]

I wonder if this would work with black walnuts instead - the stronger flavour might go well with the blandness of the custard that Julie noted.

[@CharlesOttman]

Keep the walnuts, substitute maple sugar for the white sugar.

[@rebeccaturner5503]

Nuts is Nuts and I feel that just about any nut swap will work, based on what I have on hand.

[@susanboon4605]

Yes! Someone else in the "Who likes walnuts?" camp! I always substitute pecans - or in the case of brownies, just leave out the nuts altogether. Walnuts always taste like mold to me.

[@TheDriftwoodlover]

I like pecans but sometimes they remind me of rancid nuts, even fresh pecans do that to me.

[@robertastewart2083]

This sounds like a recipe that I would like. Walnuts are my favourite as long as they are fresh. Would a pint of milk in 1915 be an Imperial pint ?

[@MSI2k]

lol Julie's expression when she see the color of it o_O

[@lesliespann6420]

💚

[@kimmassell1581]

Am I the only one who noticed the pie he put in the oven was in a glass dish and the baked pie was in a metal dish? And I love walnuts.

[@GlenAndFriendsCooking]

The pie I put in the oven was in a metal pie tin; same tin and pie that I pulled out at the end. It had a heavy frost on it because I had just pulled it from the freezer.

[@rustyshackelford3590]

Should the walnuts be toasted?

[@sirdaveysockrocker]

I’m curious about that Lemon Cake Pie recipe shown in the book. HOW do you make a cake a pie? 🤔

[@TheDriftwoodlover]

Kind of like turducken? In dessert form?

[@noanswer2502]

When you set the clean cycle on the oven, do you leave the stone in to clean as well?

[@GlenAndFriendsCooking]

Yes!

[@AynneMorison]

Try native North American black walnut. They are sweet rather than the slightly bitter white import.

[@kurtisburtis]

I will suffer the walnuts for you, Glen (But Sounds lovely either way)

[@smalltowngirl6681]

I would try it with maple syrup

[@davetarpley3740]

I much prefer walnuts to pecans. The exception is Trader Joe's Candied Pecans. Their candied walnuts taste a little burnt. They're OK but distinctly inferior. Walnut pie can have that same issue. Just slight overbaking can lead to a bitter crust.

[@shielapeterson4363]

How long did you cook it for?

[@wmschooley1234]

Glen: Since today's recipe is from a Toronto cookbook, in today’s walnut custard pie, did you use Canadian "northern pecans"? Is there a taste difference between northern pecans and Texas or Georgia southern pecans? Or does it make a difference to the flavor profile? Respectfully, W.S

[@cosh5]

I much prefer walnuts to pecans. Pecans are too sweet and bland for me. However, I like hazelnuts and cobnuts best of all.

[@barryputman9383]

You should try black walnuts instead more flavor

[@dawnpreuss7292]

I used to work at a place that made what they called a "german chocolate pie". No coconut. It was like this pie, but a chocolate version with walnuts. I have been looking for that pie everywhere. It was not sweet like the chocolate version of pecan pie. Any ideas out there?

[@TheDriftwoodlover]

So was it a custard base? If so, find a recipe for chocolate custard pie and adapt the two recipes.

[@coloringanddoodling9751]

!ALGORITHM!

[@catherinewhite2943]

Pecans instead of walnuts instead of dates. The double-swap pie!

[@LeesaDeAndrea]

I prefer pecans in desserts rather than walnuts.

[@fourutubez7294]

I like walnuts ! But not as much as I like pecans.

[@daniellmccoy9124]

That’s making me regret not spending the extra NZD1,500 to have the self cleaning function on our oven

[@loriki8766]

In order to get more nut flavor - be it from walnuts or pecans, cooking the nuts with the milk would help. Then, if I used walnuts in this, I'd sweeten it with honey rather than sugar. For pecans, I'd use maple syrup. 1/2 tsp vanilla isn't enough. There's lots of ways to tweak this old recipe into new deliciousness.

[@greenbuds2782]

Hey glen I was looking over the recipes you had shown there was one called fudge pie page 155, I found this pie recipe funny since there was no chocolate of any kind in its recipe…. Can you explain why it would be called fudge when there is none…. Lol

[@michaelreid8857]

I thought you didn’t like Walnuts? Hope this is a new start for you Glenn

[@kathygeisler6324]

He doesn't like walnuts. He used pecans!

[@Sanutep]

"today I'm making walnut custard pie. So of course, I'm using.... Walnuts" Totally expected Glen to say Pecans or something 😅 Edit, spoke too soon! "next add the pecans, i mean walnuts"

[@lusnorthernhome3410]

Looks like a pecan pie .

[@jonathanhaehnel5421]

Have you thought about making ai fix the sound issues?

[@juliamuth8288]

Glen, I wonder if your aversion to walnuts is similar to mine. I am hypersensitive to rancid oils. I can walk by a restaurant or even drive by a chip truck and immediately know if they need to change their oil. If I go to my mother’s for dinner, I check her myriad bottles and select the least offensive one! 😂 (I wouldn’t dare be so rude in anyone else’s house!) The rest of my family doesn’t notice or care. As superpowers go, it’s pretty lame! Anyway, I find walnut’s are occasionally good if eaten fresh out of the shells, but if they’re in the cupboard for even a week they are ruined with that telltale acrid, off flavour. Other nuts seem to have MUCH a longer shelf life.

[@GlenAndFriendsCooking]

This recipe would have been made by my Grandmother with the local Black walnuts or ‘Butternuts’ / white walnuts. Butternuts are harder and harder to find ( read: not many growers which makes them expensive) - the Butternut is my favourite.

[@juliamuth8288]

We had a butternut tree when I was a kid and they are my favourite too! I would have guessed they were more closely related to pecans than to walnuts - so I guess that’s the proof that it’s all in the freshness for me!

[@chaeburger]

Hey Glen! I would caution you to avoid using the self clean function on your oven. The oven heats up to a temperature that's far above what it's rated for. Any firefighter or appliance repair tech will agree that the self clean function is one of the main causes of kitchen fires. It also causes oven malfunctions and it can warp or crack your upper cabinets. It's still on most ovens sold today because people expect it to be there. Please consider cleaning the oven the old-fashioned way. I don't want anything to happen to your home or to your family. Please be safe!

[@GlenAndFriendsCooking]

This is something I've been told over and over in the comments - here's my take. In 20 years of having multiple ovens that I run on self clean weekly; I've never had any of these problems. No oven malfunctions, no cabinet damage, no fires. Frankly for those people who experience excessive smoke and fire, it's because they don't clean their oven often enough. They wait until it's grease laden, rather than keeping it clean all along. My Dad, 2 uncles, 5 cousins... all firefighters and I've asked them about fires - and they disagree with the 'Internet Intelligence' that the self clean function is the main cause of kitchen fires.

[@HuggieBear39]

almost like a pecan pie.

[@darnstewart]

I think we can all approve of the Pecan swap. It would appear we're going to be having worm pie, as I've unknowingly just opened up a can of worms.

[@Jazzwhisky]

Absolutely not.

[@ragingblazemaster]

I always switch to pecans.

[@eDDyL666]

Pecans are blasphemy

[@loriki8766]

Nope! Both walnuts & pecans are delicious.

[@Jeffffrey0902]

I agree that pecans taste better, but they're way more expensive than walnuts where I live.

[@TheDefconsd1]

How are you able to make this recipe without youtube penalizing your channel as cookbook recipes are copyrighted?😮

[@GlenAndFriendsCooking]

You should leave the law to someone else… recipes have zero copyright protection, none. They are specifically left out of copyright and are offered zero protection under law. A cookbook as a whole work has copyright in that you can’t reproduce the whole book and sell it as your own, but again this protection runs out after a certain number of years and enters the public domain. Most of the books I deal with are in the public domain. Which leads to my question to you: do you actually believe that KZbin/ TV and cookbook chefs invent all their own recipes? They don’t.

[@Jazzwhisky]

This pecan fetish on this channel is something else.

[@TheDriftwoodlover]

😂😂

[@gordtron]

should do all the audio like that pretending to be a robot. RoboGlen

[@palaceofwisdom9448]

I like walnuts, but pecans are better. It's like comparing onions to shallots.

[@anastasia10017]

did they like the pie ? my impression is that they were not that enthusiastic about it.

[@rabidsamfan]

Well it disappeared pretty fast, so I would say yes!

[@RonOhio]

Agree on the walnuts.

[@billshepherd4331]

Pecans and dates? Just saying.

[@patriciafrancis9134]

Please explain milk in bags. I looked at other sites that have people shopping in Canada to compare prices and they pass by milk sold in cartons just like in the US. Do you get it fresh from local farms? You can buy milk from farms here in NJ but it is usually in glass bottles. I use walnuts with every pecan recipe because they taste so much better, I laughed...you are the complete opposite.

[@peterlamarche247]

In Ontario where Glen lives milk is sold in cartons, jugs and bags, bag milk is sold as units of three or four one litre bags and is the less expensive way to buy milk. I don’t think it’s legal to sell non pasteurized or non micro filtered milk in Ontario so that leaves farm purchased out unless you know a guy, wink wink. Current price 4 litres in bags 6.89, 2 litre carton 5.29 , this is on the high side at the moment prices fluctuate.

[@beadladee]

I’m not a fan of walnuts, so, I would have used pecans, too. 😅

[@DunyahDances]

Ha ha, who likes walnuts! Yeah, pecans sound much better for this

[@GaryBoyd02]

Everyone knows your using Pecans no dance not making it. LOL

[@KL005]

BOOM I'M EARLY

[@nihlify]

Walnuts >> pecans