This was handed down from my Great Grandmother who was a Quaker.
With out the sugar the pie wouldn’t set. Sometimes I stir the flour and sugar together first in a bowl to get even distribution, she didn’t.
[b]Great Grandma Longanecker’s ‘‘Finger Pie’’
9-inch crust pie
3 tablespoons flour
1 1/2 cups granulated sugar
1 1/2 cups heavy cream, room temperature
1 teaspoon vanilla extract
nutmeg
Preheat oven to 425 degrees F. Prepare pie pastry.
Place flour and sugar in the unbaked pie shell. Add vanilla to cream and pour in to pie. Mix well using your fingers to slowly mix the dry and liquid ingredients. Sprinkle with nutmeg.
Bake 10 minutes; reduce heat to 325 degrees F. and continue baking for approximately 45 to 55 minutes. Center will appear soft, but pie will set up as it cools. Do not over bake. [/b]
To get the pie to set faster you can refrigerate the pie.
I also have a photo of the ‘Finger Pie’ I made using this recipe…but do not know how to post it on here.