My grandmother made sugar cream pies without any recopies using a
combination gas and wood burning stove at her home in Fulton County.
Grandma assembled the ingredients in the pie crust and stirred it together
with her thumb. I never tasted one that wasn't great. Like most things,
when you are young, I took that pie and my grandma for granted and now
greatly miss her more than the pie. I have told many people that I will
know I am in heaven when I get a hug from her and the first words out of her
mouth are, "I just made a sugar cream pie, sit down and eat."
My wife never got to taste my grandma's pie but she did discuss the
recipe with her on our visits to the nursing home between attempts to
recreate the pie. Grandmas has been gone for 16 years and my wife tried for
21 years to duplicate it and I believe the following recipe comes closest to
tasting like Grandma's. I think part of the problem my wife had was that
grandma used lard crusts and that cooks at a different time interval than
Crisco. A second thing was the quality of milk and cream are difficult to
recreate.
Good luck!
1 9" deep dish pie crust -- deep dish is a must
1 1/2 cups sugar
2 heaping teaspoons of flour
1 cup whole milk
1/2 cup cream
2 tablespoons of butter
Nutmeg and cinnamon to taste
Dash of salt
Combine all ingredients into a saucepan and heat until it starts to
thicken. Pour into the unbaked pie shell and cook at 425 degrees until
crust is "done".
Merry Christmas to everyone on this list and thanks for all the help you
have provided in the past. May God richly bless you all.
Dan Riley
Researching Riley, Hibschman, Heeter, Clayton, Yarnell