Prep 10 mins
Cook 1 hr 30 mins
"Of all the recipes in my first cookbook, the one that elicted the most affectionate response was the brown sugar pie, which is an old Pennsylvania Dutch favorite. Sometimes called a milk pie or poor man's pie, these sugar pies were generally made from the scraps of leftover pie pastry, filled with milk or cream and some sugar, and thickened with flour. It was such a casual pie that it was prepared right in the shell." - Marcia Adams, HEARTLAND Author
- 1 frozen pie crust
- 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°F
- Roll pie dough out on a floured surface and use to line a 9-inch pie pan. Set aside.
- Blend the flour, butter, sugar, and salt in a food processor until 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 too 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.