It looked easy, and kind of old-fashioned.
So I gave it a try.
I’m sure there are a dozen or more “authentic” ones. I’m not sure where this one falls regarding that, but it was quite tasty.
So give it a try if you are inclined.
It’s sort of like a custard pie with a deeper creamy texture and a sweeter flavor.
- A single pie crust
- a bit of milk (2 tbsp)
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1/2 teaspoon cinnamon (plus more for dusting)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- 1 1/2 cups half and half
- 2 teaspoons vanilla extract
1. Adjust oven rack to center position and preheat oven to 375°F. Roll out crust. For a 9-inch pan your bottom crust should be around 11 inches in diameter. Place bottom crust in pie pan or dish. Flute edges and brush pie shell with milk. Refrigerate crust while you prepare filling.