This guarded, Great Depression era recipe has been in Sarah’s family for generations and was traditionally made with leftover dough scraps, but she usually uses a store-bought pie crust when she makes this simple, yet delicious cream pie for friends and family.
Pie crust
4 tablespoons sugar
3 tablespoons flour
heavy cream (amount depends on the size
of the pie crust)
dash of nutmeg
Preheat oven to 425 degrees. Place pie crust in pie pan and fold edge of crust tightly over edge of pan and continue all the way around. Mix, with fingers, the sugar and flour. Pour in heavy cream to cover flour and sugar mixture.
Sprinkle a dash of nutmeg across the top. Place in center of oven for 10-15 minutes until crust is golden and center is bubbling. Turn oven down to 350 degrees and bake for an additional 45 minutes. Let it cool slightly on a wire rack.
