SPICED NECTARINE CHESS PIE
One of the things that have become a summer staple around my little corner of the world is The Bristol Renaissance Faire. Now, granted, a great number can say that here in North Eastern Illinois and South Eastern Wisconsin. It’s somewhat close to home, a great way to spend a weekend day, and both educational and entertaining.
Ok, fine. YES! This household participates in the Faire. One member, so far as even celebrating their 21st season in 2013. At the root of 21 or 5 years of participation is a sense of belonging to a community that’s steeped in bettering themselves through education about many different facets about Elizabethan England, as well as bringing entertainment, laughter, and merriment to the masses who flood through the gates of a 30+ acre wonderland for all ages.
Once upon a time, and yes, I know, that’s a total cliché when talking about a Renaissance Faire, but it’s also true – I learned how to make a fantastic Elizabethan recipe called Chess Pie. It’s a delicious, buttery, slightly tangy concoction that’s a welcome treat for summer afternoons. Alright. Or fall, winter, or spring afternoons. Whether you’re wearing 40 pounds of upholstery material or enjoying a cup of coffee with the paper while listening to NPR, it’s a great recipe, and can be eaten plain or embellished a bit to your own liking.
As I had a few additional canning jars of spiced pickled nectarines, I decided to give it a try, and add those to my cream mixture. Seeing as the final product was actually headed to Bristol, I omitted the whipped cream topping and substituted a covering of sugar glazed almond slivers instead. It added a lovely finish to this delicious pie, and looks pretty, too!
So, as a final note, before jumping into the pie, to my friends and extended family at the Bristol Renaissance Faire – THREE ROUSING HUZZAHS to some of the most incredible people I’ve ever met! Have a FANTASTIC 2013 season, thanks for being you and enriching our lives be being your amazing selves, and God Save The Queen!
SPICED NECTARINE CHESS PIE:
PIE FILLING:
· 1/2 Cup Butter
· 2 Cups White Sugar
· 1 tsp. Vanilla Extract
· ½ tsp. Rum Flavoring
· 4 Eggs
· 1 Tbs. Yellow Cornmeal
· ¼ Cup Evaporated Milk
· 1Tbs. White Vinegar
· 2 Pints (32oz.) of Spiced Pickled Necterines (OPTIONAL)
TOPPING:
· 1 Cup Almond slivers
· Sprinkle with powdered nutmeg, cinnamon, and ginger
Directions:
Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs and stir in the cornmeal, evaporated milk and vinegar until smooth. Pour mixture into pie shell. Carefully place in almond slivers around pie in rows until entire pie face is covered.
Bake for 10 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool fully. Cut and serve topped with whipped cream.
**OPTIONAL: Drain and dry 2 Pints of spiced pickled nectarines and line the pie bottom with fruit before pouring hot chess pie mixture over.
Where I’m not aware of any standard grocery stores that carry spiced pickled nectarines, or like products, you can omit these and either enjoy a simple Chess Pie on its own, or substitute with your own spiced nectarines – pickled or otherwise. (SPECIAL THANKS TO MRS. K. HESEK FOR MY SUPPLY!!)
If you are interested in pickling your own spiced nectarines, peaches, apples, etc. I definitely can recommend the recipe from this website. Be forewarned, you’ll need to do some canning, and let these set for a decent period of time before you use them.
Canning Pickled Nectarines: http://www.pickyourown.org/peaches_spiced.htm
If you want to use fresh nectarines, I suggest slicing them, peeling off the skin as you would a peach and rolling them in a mixture of cinnamon, sugar, nutmeg, and ginger. Similar to how you treat apples in most apple pie recipes. They’re great this way too, and can be diced up or simply sliced.
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