Craig Claiborne

Chestnut Pie

Preparation info

  • 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2¼ cups sifted all-purpose flour
  • 1½ cups sugar, approximately
  • Grated rind of

Method

  1. Mix the flour, one-half cup sugar and the lemon rind. Add one egg and one egg yolk and the butter except for two teaspoons. Reserve the two teaspoons butter for greasing the pan. Mix the dough enough to blend the ingredients and shape it into a ball. Wrap it in aluminum foil or