My grandmother on my mother’s side wasn’t known for her cooking, but she did teach me to whip up a few delicious dishes.
I shared her simple coffee cake when I first began writing this column, and this week I’m sharing an updated version of her Cream and Sugar Pie.
The update is that I use in-season strawberries with the sweet, creamy filling for a delicious fruit pie.
The recipe starts with a frozen pie shell and some sliced fresh strawberries, which I like to pick up from one of the many strawberry stands that have recently popped up around the area.
Although this pie has a somewhat custardy texture, the filling contains no eggs – just sugar, a little flour, half and half and butter.
This pie is best served chilled, so you’ll want to let it cool completely on a wire rack and then refrigerate for several hours or overnight.
Substitute fresh blueberries when blueberry season rolls around in late spring and early summer, or peeled and sliced peaches when peaches are at their prime in July.
CREAM AND SUGAR STRAWBERRY PIE
1 frozen deep dish pie crust
2 cups sliced fresh strawberries
1 cup sugar
½ cup all-purpose flour
1 cup half and half
2 tablespoons butter
Preheat oven to 350 degrees. Pre-bake the pie crust for 10 minutes. Cool.
Spread the sliced strawberries over the pre-baked crust. Combine the remaining ingredients in a blender.
Pour the mixture over the strawberries and bake for 40 minutes, until center is almost set but still a bit jiggly. Place pie on a cooling rack and cool completely. Refrigerate until well chilled. Makes 1 pie, about 6 servings.