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.