
Photo by Judith Hausman
Have an after-dinner treat with a slice of cream pie.
Use your favorite pie crust recipe for the pastry, or even a prepared one, and note that the recipe is flexible. If you like richer custard, use heavy cream or sour cream rather than yogurt or evaporated milk. If you are using sweeter fruit, such as peaches, reduce the sugar by a quarter-cup or so. Use ginger or cinnamon rather than nutmeg. Float a few pretty pastry cutouts on top of the custard, and sprinkle those with a little cinnamon or crystallized sugar, too.
Servings: 6
INGREDIENTS
PREPARATION Heat the oven to 425 degrees Fahrenheit.
In a large bowl, beat together all ingredients, except the plums.
Add the plums, and mix gently. Pour into the prepared pie shell, and bake at 425 degrees for 10 minutes. Then, lower the heat to 375 degrees, and bake for 40 to 50 minutes, until the fruit is soft and the custard is firm.
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Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers’ market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City ‘burbs.
