Sometimes a great delicacy is worth whatever effort is required of its chef. Hickory nuts can be difficult to find and their shells are thick and hard, making them a tough nut to crack. However, hickory nut lovers will find the following recipe for “Hickory Nut Pie” from Mollie Cox Bryan’s Southern Pies (Ten Speed Press) is well worth the effort.

Makes one 9-inch pie

• 1/2 recipe Plain Pie Pastry

• 1 cup light corn syrup

• 1/2 cup unsalted butter, melted

• 1 cup sugar

• 4 eggs, beaten

• 1 teaspoon vanilla extract

• 1 cup hickory nuts, chopped

• 1/2 teaspoon salt

Preheat the oven to 325 F. Line a 9-inch pie plate with the rolled out crust and pour the nuts into the crust. Combine the corn syrup, butter and sugar in a saucepan over low heat and cook, stirring constantly, until sugar is entirely dissolved, about 15 to 20 minutes. Cool for about 10 minutes.

Beat the eggs, vanilla and salt in a small bowl, then add to the sugar mixture and beat well. Spread the filling evenly in the crust.

Bake for 50 to 55 minutes, until the center is set and doesn’t jiggle when the pan is tapped. Cool on wire rack for at least 30 minutes before slicing. This pie can be served warm or cold.

Plain Pie Pastry

Makes two 9-inch pie crusts

• 2 cups all-purpose flour

• 1 teaspoon salt

• 2/3 cup vegetable shortening

• 5 to 7 tablespoons cold milk

Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Sprinkle 1 tablespoon of the milk over part of the flour mixture. Gently toss with a fork and push to the side of the bowl. Sprinkle another tablespoon of milk over another dry part, toss with a fork and push to the side of the bowl. Repeat with the remaining milk until all of the flour mixture is moistened.

Press the dough together to form 2 equal balls, then flatten into disks. Roll out the crusts right away, or wrap the dough tightly, smoothing out any little wrinkles or air pockets, and refrigerate for up to 2 weeks. On a lightly floured surface, roll out each ball to a thickness of 1/8 inch. Use a light touch and handle the dough as little as possible.