Jean was a great cook and mother in the area where I grew up in the 1950s.
1 unbaked 9-inch pie shell
1 cup brown sugar
1 cup white sugar
1/2 cup flour
1 tsp cinnamon
pinch of salt
1/2 cup half-and-half cream
milk
Preheat oven to 450 degrees.
In a medium mixing bowl, mix together the brown sugar, white sugar, flour, cinnamon, and salt; gradually add the cream. When mixture is well blended pour into the pie shell. Add enough milk to fill the shell, if necessary. Bake at 450 degrees for 10 minutes then reduce the heat to 350 degrees and bake for another 30 minutes.
Note: To keep crust from becoming too brown, you can cover the crust edges with foil and remove the last 5 to 10 minutes of the baking time.
You can see how much I have used her cookbook, it has lost its cover!
1 cup brown sugar
1 cup white sugar
1/2 cup flour
1 tsp cinnamon
pinch of salt
1/2 cup half-and-half cream
milk
Preheat oven to 450 degrees.
In a medium mixing bowl, mix together the brown sugar, white sugar, flour, cinnamon, and salt; gradually add the cream. When mixture is well blended pour into the pie shell. Add enough milk to fill the shell, if necessary. Bake at 450 degrees for 10 minutes then reduce the heat to 350 degrees and bake for another 30 minutes.
Note: To keep crust from becoming too brown, you can cover the crust edges with foil and remove the last 5 to 10 minutes of the baking time.
You can see how much I have used her cookbook, it has lost its cover!
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