Cream pies were family favorites because of their delicious rich taste, but
also I suspect because the ingredients were normally available on farms
around the turn of the century. A word of warning, custard pies look a lot
like cream pies but there's a big difference in taste! Custard lacks the
sinfully rich flavor of a cream pie. You can buy frozen ones by Wicks that
are decent but not nearly as good as one from scratch.
The Old Fashioned Cream pies made by my grandmother, Mary Gawthrop Menzie
(1897-1995 Kosc Co, IN) were a favorite at family gatherings. Tho she always
claimed "they didn't turn out quite right this time," I thought they were
always perfect. Grandpa Charlie Menzie said the secret was in the mixing,
"You have to mix it in the pie crust with your fingers." Perhaps that was
just his way of saying Grandma was pretty sweet!
I never watched Grandma make the pies, and my first attempt had to be eaten
with a spoon! My smart husband had her measure out the ingredients, then he
calibrated them for modern measurements. Her 2 rounded tablespoons of flour
were actually rounded serving spoons or 1/3 cup. Thinking I'd solved the
mystery of the runny pie, I tried again. Still runny. Decided the amount of
bubbling before the oven temp was reduced was the culprit, because Grandma
noted that after reducing the oven temp I might have to fan or "whoof" the
oven door a few times if the pies were bubbling too vigorously. After
several more attempts, I finally mastered the process.
These days we feel Grandma is at our family gatherings if there's a cream
pie. Her recipe, which is almost identical to the one submitted by Barbara
Hintz, is at the end of this message.
Brenda Reeg Robison
Indianapolis, IN
Old Fashioned Cream Pie
by Mary Gawthrop Menzie
1 Unbaked pie crust, 9 inch deep dish
1 Cup sugar
1/3 Cup flour
1/4 teaspoon salt
1 pint cream or Half n Half
Dry mix flour, sugar & salt in unbaked crust with fingers. Add cream or Half
n Half and mix again with fingers. Sprinkle nutmeg on top.
Bake at 425 on BOTTOM rack about 15 mins or until filling bubbles slightly.
Reduce heat to 325 & bake an additional 45 mins for a total baking time of 1
hour. Might have to open oven door briefly til 325 temp is reached to
prevent pie from bubbling over.