Page 153 - United States of Pie

On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the

dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.
In a medium-size bowl, combine the sugars, flour, and salt, and
stir to mix. Add the cream and vanilla, and stir to mix well. Let the
mixture rest for about 5 minutes, allowing the sugar to begin to melt.
Remove the pie shell from the refrigerator. Stir the filling again to
ensure that the ingredients are well blended, and then pour the filling

into the shell. Sprinkle nutmeg over the surface. Bake the pie for 10
minutes. Then reduce the heat to 350° and continue baking for
another 25 to 30 minutes, until the filling is lightly browned. Jiggle the
pie plate gently to test for doneness: the filling should still move
slightly but should not be entirely liquid. Remove the pie from the

oven, and let it cool to room temperature before enjoying.