This week was full of travel and therefore I needed a recipe that was simple and not very time consuming. (For this reason, the posting will also be brief!) While making the pie I realized that this simplicity is part of the reason I love to make pies. Without much effort you can easily have a delicious and sweet treat.
This pie takes me back to my childhood - it was easily my favorite. I always looked for it at church potlucks, extended family gatherings, and funerals. (That might sound a bit morbid...but strangely enough some foods simply remind me of NW Ohio Mennonite funerals!) The pie is very sweet, very rich, and very delicious!
Below is a recipe that my friend Colin suggested when we met up at Christmas. Unlike the version Kirsty and I tried to make earlier in the year, this pie turned out very well! I was quite pleased.
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Old-Fashion Cream Pie
West Clinton MOPS Cookbook
Clara Frey
Stirs up in a few minutes. This pie needs watching the last half of baking. If it looks like it will run over, take out of oven a few seconds and rest, then return to oven to finish.
Ingredients:
1 c. sugar
4 T. flour
2 c. whipping cream, not whipped (found in a carton in dairy section)1 tsp. vanilla
1 (9 inch) pie crust, unbaked
Pie Algorithm:
1. Preheat oven to 400F. Mix together sugar and flour. Add the cream and vanilla; stir together. Pour into pie shell.
2. Bake for 15 minutes; turn oven down to 350F and bake another 35 to 40 minutes or until set. Set means jiggly but not runny!
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Je voudrais un morceau de ce gâteau / tarte (pie).
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