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| One of my culinary shortcomings is my inability to make a really good pie crust. I usually wind up making a boxed one, or even buying a frozen one. If you, however, are a pie crust master, try filling it with this sweet and creamy filling for a light and satisfying dessert. Serve warm from the oven for an incredible taste sensation. |
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| Ruthie's Sugar Cream Pie 1 cup sugar pinch of salt 1 T. butter 1 egg 2 rounded T. flour 1 cup milk sprinkle of nutmeg unbaked pie shell Cream butter, sugar and salt. Add egg, then flour. Gradually add milk, mixing well after each addition. Pour into shell, sprinkle top with nutmeg. Bake at 350 degrees approx. one hour or until a knife inserted into center comes out clean. Let set 15 minutes before seving. |
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