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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Another recipe from the Courier-Journal, our local newspaper. This one comes from the Whistle Stop Cafe. I have not made it yet, but will admit it sounds very yummy! Ingredients:
1 (9 inch) unbaked pie shells |
1 cup brown sugar |
6 tablespoons flour |
1 cup half-and-half |
1 cup heavy whipping cream |
1/2 teaspoon vanilla extract |
2 tablespoons butter, melted |
cinnamon |
Directions:
1. Heat oven to 350 degrees. Defrost a prepared pie crust or fit a homemade crust into a 9 pie pan.
2. Combine the brown sugar and flour in a bowl. Remove 1/3 Celsius of the mixture and reserve.
3. Spread the rest of the sugar mixture in the bottom of the unbaked crust.
4. Combine half and half, whipping cream and vanilla, in a large bowl. Add the reserved dry ingredients and mix well.
5. Pour gently into the pie crust atop the sugar/flour mixture.
6. Top with the melted butter, and lightly sprinkle with cinnamon.
7. Bake for 50-60 minutes When it is done, the filling will be bubbly and lightly browned in places. Cool completely, then chill.
8. **NOTE: Filling will be very LIQUIDY before baking - be careful moving to oven.
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