"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sugar Cream Pie Recipe

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This recipe for Sugar Cream Pie, by , is from The Norton Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karan Norton

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 C. sugar
1/2 C. all-purpose flour, sifted
1/2 pt. (1 C.) whipping cream
3/4 C. milk
1 (9 inch) unbaked pie shell
2 T. butter, cut into small pieces
pinch nutmeg

Directions:
Directions:
Preheat oven to 450F

Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approx 10 minutes, then reduce heat to 350F and cook for approx 30 more minutes. Cool to room temp then refrigerate until chilled.

** If using a glass baking dish, lower oven temp 25 F.

Personal Notes:
Personal Notes:
This is one of Trent's FAVORITE pies. It shares first place with Mel's Rhubarb Sour Cream pie.

 

 

 

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