Sunday Sept 23 2012

Good day all....it's been another day of rest around here, today we got up a bit earlier, but all of us are still in our PJ's.  It's another not to bad of a day, rain through the night.

I did some more studying for Tuesday's Alaska DL...last time I got 18 right before I got to many wrong...=(  so hopefully third times the charm....Practice makes prefect....=)  I get so nerves.....=(  fingers crossed everyone...

So as I was saying awhile back about Brown Sugar pie...I heard about at the CAN coffee with the girls, well today I have it in the over.....here's the recipe I used and a couple pictures so far....=)
here's the link:
http://whatscookingamerica.net/History/PieHistory/SugarCreamPie.htm

Quebec Sugar Cream Pie Recipe:

I stumbled across your "History of sugar cream pie" article and was interested in the additional information provided by Joanne Raetz Stuttgen below. While she states that she has not encountered anyone who mixes the ingredients right in the pie crust, we have a very old family recipe (Quebec "habitant" or farm folk) that has been passed down through the generations that calls for mixing the dry ingredients in the pie shell and adding the liquid. There are only three ingredients: brown sugar, flour, and cream. The filling is the mixed either with a finger or a wooden spoon before baking for about an hour. - Yves Quinty, Ottawa, Ontario Canada (3/25/09)

8-inch Pie Crust Recipe

1 cup lightly-packed brown sugar

1 tablespoon all-purpose flour

1 cup (minus 2 tablespoons) heavy or whipping cream

Preheat oven to 325 degrees F. Mix brown sugar and flour directly in prepared unbaked pie crust until flour disappears. Add the cream and mix with finger or wooden spoon.

Bake until entire surface of filling is boiling and crust is well bronzed, approximately 50-60 minutes. Remove from oven and let cool to room temperature before serving.

Notes below:

I don't usually make my own pie crust...so this is a store bought one...

mixed with fingers...so you don't whip the whip cream

baked.....yummy...but sweet..=)

1. A fresh pie crust can be used, but I got into the habit of freezing my pie crusts before using. This allows me to mix the ingredients with a spoon without damaging the crust.
2. It is easier to tell when the pie is baked by eye rather than by time. You will see lively boiling in the center, and sluggish boiling on the edge where the filling has thickened