Sugar-Cream Pie
(serves 8, or my mother when she’s in the mood)
1 store-bought pie crust, or you can make your own
5 tablespoons flour
1 cup unrefined sugar
2 1/2 cups heavy cream
1 tsp pure vanilla extract
whole nutmeg
Sprinkle flour and sugar into the unbaked pastry crust, then add cream and mix WITH YOUR FINGERS. I know this sounds disgusting and it is. A bit. But every recipe I read included this arcane instruction to mix with fingers, so I did. Just keep stirring gently, picking up the sugar from the bottom, squishing the flour bits into the cream, until it’s all mixed. Then gently add vanilla and grate nutmeg, just a sprinkling, over the top.
Bake at 450F for 10 minutes, then turn oven down to 350 and bake for another hour. Take the precaution of lining the oven floor with foil, because I didn’t and the repulsive job of cleaning my oven which I’d done the DAY BEFORE will now have to be redone, because sugary cream leaked over the edge of the pie. Drat.
Cool completely before serving.