Old Fashioned Cream Pie
Source of Recipe
Susan Boggs Latour
Recipe Introduction
Mother (June Berry Boggs) would always bake at least two pies for a meal: one would be raspberry and one would be old-fashioned cream. Steve loved hot raspberry pie, and I loved old-fashioned cream. Nothing could touch the taste of these pies, hot from the oven. We would have to wait long enough for the pie filling to set before we could cut it. The two of us hovered like flies until Mother finally gave us the nod. Since I knew that Steve didn't like cream pie, I always ate a piece of raspberry pie first. That way, I always had my pie to eat as well as his to enjoy. Most family meals ended with both pies devoured.
List of Ingredients
4 tablespoons of flour or cornstarch
1 cup granulated or brown sugar
1/4 teaspoon nutmeg
salt
1 pint rich cream
Unbaked pie shell
Butter
A little more nutmegRecipe
Mix together well 4 tablespoons of flour or cornstarch (Mom used cornstarch), 1 cup granulated or brown sugar (Mom used granulated sugar), 1/4 teaspoon nutmeg, and a little salt.
Add 1 pint rich cream and stir well. Pour into an unbaked shell, dot with bits of butter and a little nutmeg, and bake in a low or moderate oven until the filling is thick and a nice brown.
While the pie is baking, stir the filling several times with a fork to prevent settling. Mother baked this pie at 375.
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