My GreatGrandmother made the ''Finger Pie' and handed down her recipe and the way she made it down to my Grandmother, from her to my Mother, and then to ME.
It was always a favorite family pie, and is still one of my favorites.
I stir the flour and sugar together first in a bowl to get even distribution, they didn't.
(photos by: CinStraw)
Featured Pinch Tips Video
- 3 Tbsp
- 1 1/2 c
- granulated sugar (i now use splenda)
- 1 1/2 c
- heavy cream, room temperature
- 1 tsp
- pure vanilla
- nutmeg, to sprinkle on top
PREHEAT OVEN TO 425°F; PREPARE CRUST IN A 9" PIE PLATE; UNBAKED
1Place flour and sugar in the unbaked pie crust, then add the vanilla & cream into pie crust.
Mix ingredients together well using your fingers. Slowly mix the dry and the liquid, being careful you don't tear the pastry.
Sprinkle top of the filling with nutmeg, and place in the center of the oven.
Bake 10 minutes at the 425°F, then reduce heat to 325°F and continue baking for
approximately 45 to 55 minutes.
Center will appear soft, but pie will set up as it cools, (Do Not Overbake).
To get the pie to set faster you can refrigerate it.
My mother’s recipe, handed down to her Mother was from her Mother, who descended from a pioneer Quaker family, uses the dry method and uses the finger for stirring.
My mother told me that finger stirring in the unbaked crust is necessary so as not to whip the cream before baking.
We sprinkle fresh grated nutmeg over the top before baking.
Our family recipe, by the way, does not include any butter or eggs.