Shaker Pie

Our conversation a few days ago reminded me of an unusual pie that I haven’t made in a long time. It is called Sister Lizzie’s Sugar Pie. Sister Lizzie was from the South Union Shaker Village down in the western part of Kentucky and she has no last name in the cookbook. What a legacy! Remembered for a Pie!

Sister Lizzie’s Sugar Pie:

1 uncooked 8 inch pie shell
½ cup butter, soft
1 cup brown sugar
¼ cup flour
2 cups heavy cream
½ teaspoon vanilla (she used rosewater) (Grandmother used bourbon, naturally)
1/8 teaspoon nutmeg

Line a deep pie pan with pastry. Cream the butter by hand and spread half of it over the bottom. Sprinkle on half of the sugar. Repeat the layers and sprinkle the top with flour. Flavor the cream with the vanilla and pour over the pie. Dust with fresh nutmeg, grated on a nutmeg grater.

Bake for 10 minutes in a preheated 450 degree oven. Reduce heat to 350 and bake until a knife blade inserted in the center of the pie comes out clean. This will probably be about 25 minutes.

Serves 6 to 8 generously as it is rich.

Sister Lizzie’s note for this read, “This is a delicious pie, especially loved by children, and a good recipe to fall back on when the apple bins are empty in the spring.”