Prep 15 mins
Cook 1 hr
this is a version of a casual pie made with white sugar instead of brown sugar..in the older cookbooks, cooks created this pie right in the crust...this is a wonderful version...enjoy!!you will need a recipe for 1 crust pie..unbaked
- 4 tablespoons all-purpose flour
- 2 tablespoons cold butter
- 1 cup sugar
- 1 pinch salt
- 1 cup heavy cream (whipping)
- 1 cup milk
- 1 teaspoon vanilla extract
- grated nutmeg, for garnish
- preheat the oven to 300*.roll pie dough out on a floured surface and use to line a 9" pie pan.set aside.
- blend the flour, butter, sugar and salt in a food processor untl well combined and smooth.about 5 seconds.
- pour into the pie shell.
- add the cream and mix gently with your fingers, being careful not to break through the bottom crust.
- in a measuring cup, combine the milk and vanilla; pour over the top of the cream mixture, but do not stir --
- sprinkle lavishly with nutmeg.
- bake for 1 1/2 hours (this seems a bit long, but it does require long baking).
- the center of the pie will be bubbly and still a little wiggly.
- cool completely at room temperature before cutting -- .
I'm from Indiana and I grew up on this pie. We always put in whatever fruit was in season, too. Some cherries or rhubbarb were my Dad's favorite.
My son was doing a school project on the state of Indiana and part of it was to make a recipe from that state. We tried this one out and I have to say that I really liked it. It's a very simple, creamy, custard pie and it was easy to make. The long cooking time was right on and my crust wasn't effected at all. (I covered the edges while cooking.)I think a bit more vanilla could be added and maybe even a dash of cinnamon would be good. It has lots of possibilies.....