In article >,
Christine Dabney > wrote:
>Heya all,
>
>A few of us were mentioning Nantucket Pie and I think someone asked
>for the recipe.
>
>Now this is from one of Laure Colwin's books...I don't remember which
>one. I have read her books, and I vaguely remembered it in there.
>But I first encountered it through a food blog. It looked so good,
>that I had to make it on the spot. This was last year. I think I
>made several of them over the course of a few weeks, it was that good.
>I made it in my Le Crueset Tart Tatin pan, and it worked perfectly.

It was not very pie-like, but I made it in an 8 by 8 pyrex pan this
morning. (which means if you were serving a crowd, you could double it
for a 9 by 13)

I also used Fior di Sicilia instead of almond extract. It gave a nice
orangy smell and touch of flavor to it. If you have a fresh orange around
to zest, it would be an awesome addition.

All in all - easy peasy (I didn't even chop the crans, and my walnuts were
TJ's baking bits so already small) and mmmm tasty.

Charlotte
--

In article >,
Christine Dabney > wrote:
>On Sun, 14 Nov 2010 21:14:33 +0000 (UTC),
>(Charlotte L. Blackmer) wrote:
>
>>I also used Fior di Sicilia instead of almond extract. It gave a nice
>>orangy smell and touch of flavor to it. If you have a fresh orange around
>>to zest, it would be an awesome addition.
>
>Where do you get that, Charlotte? I would like to find some of that.
>Anywhere in the bay area?

King Arthur Flour, baybee!

Charlotte
--

Christine Dabney wrote:
> On Sun, 14 Nov 2010 21:14:33 +0000 (UTC),
> (Charlotte L. Blackmer) wrote:
>
>> I also used Fior di Sicilia instead of almond extract. It gave a nice
>> orangy smell and touch of flavor to it. If you have a fresh orange around
>> to zest, it would be an awesome addition.
>
> Where do you get that, Charlotte? I would like to find some of that.
> Anywhere in the bay area?
>
> Christine



I'm not Charlotte. I've seen it in the King Arthur Flour Catalog and, I
think, in a Williams-Sonoma store.

gloria p