A bit of background...
A few years ago I was browsing the Web and found a post by a lady that was doing research on sugar pies in the US. She had found hundreds of different recipes, but she mentioned that she had heard the original sugar pie recipe only had three ingredients and was mixed right in the pie crust with a finger. She had failed to track down that particular recipe. Here is that recipe. It has been in my family since forever. So I thought it would be perfect for this contest.
Without further delay, here is the original old-time Québec sugar pie recipe.
Step 1: Ingredients
You will need:
One pie shell (I cheat and don’t make my own. I find the store bought frozen shells quite good enough)
One cup of brown sugar - packed (but not too tightly)
One tablespoon flour
Half a pint of whipping cream minus 2 tablespoons (for the metric inclined folks, that’s exactly 200ml).
You will note in the picture that I have enough cream for two pies. Yeah... we like it that much.
Step 2: Preparation
I'll give you the old and the new methods. I use the old method, my wife uses the new one. I swear the old method makes a better pie... but maybe it's just me.
Original method of preparation: dump the sugar and the flour into the pie shell. Mix the flour and sugar with your hands so that the flour is well mixed into the sugar. Dump the cream on top. Mix with your fingers, breaking any sugar clumps until the mix is uniform (see photos)..
Modern way of doing it: mix the flour and sugar in a bowl. Add the cream and mix thoroughly with a spoon. Dump into pie shell.