Page 212 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Meanwhile, in a mixing bowl, whisk together both sugars, the
cornstarch, and the salt. Pour the mixture into a heavy saucepan,

add the cream, milk, and vanilla, and whisk over medium-low heat
until the sugar has melted. Increase the heat to medium high,
continuously stirring, until the mixture thickens. Pour the filling into
the prepared piecrust. Dot the top with the butter and then sprinkle
it with nutmeg. Bake the pie for 40 to 45 minutes, or until it is set
and golden brown.

OPTION!
For Shoofly Pie, reduce the granulated sugar by ½ cup (100 g) and

replace with ½ cup (120 ml) of molasses; for Maple Sugar Pie,
replace all the dark brown sugar and ¼ cup (50 g) of granulated
sugar with ½ cup (120 ml) maple syrup. Then proceed as you
would with the Sugar Cream Pie procedure.