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
