HOOSIER SUGAR PIE
Crust
1 ½ c. flour
1 ½ tsp. sugar
1 tsp. salt
½ c. oil
2 Tbsp. milk
Mix together flour, sugar and salt. Combine oil and milk in measuring cup, whip with a fork and pour into flour mixture. Mix with fork until flour is completely dampened. Press evenly with fingers to line bottom of 9” pie pan. Press dough up sides.
Filling
4 Tbsp. all-purpose flour
2 Tbsp cold butter
1 c. sugar
pinch of salt
1 c. heavy (whipping) cream
1 c. milk
1 tsp vanilla extract
grated nutmeg, for garnish
Preheat oven to 300 degrees.
Make pie crust and line 9' pie pan. Set aside.
Blend the flour, butter, sugar and salt in a food processor
until well combined and smooth.
Slowly add whipping cream.
Pour into pie pan.
In a measuring cup, combine the milk and vanilla;
pour over the top of the cream mixture, but do not stir in.
Sprinkle lavishly with nutmeg.
Bake for 1 ½ hours.
The center of the pie will be bubbly and still a little wiggly.
Cool completely at room temperature before cutting.