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Cinnamon Sugar Pie

Velvety smooth, fragrant, and creamy, this is a warming and perfectly soothing pie.

Recipe information

  • Yield

    makes one 9-inch pie

Ingredients

1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
3 eggs, beaten
1/4 cup unsalted butter
1 cup sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups half-and-half
1 teaspoon vanilla extract
1 recipe Weepless Meringue (page 25)

Preparation

  1. Step 1

    Combine the eggs, butter, sugar, cornstarch, cinnamon, allspice, and cloves in a saucepan and stir until thoroughly combined. Slowly pour in the half-and-half, stirring constantly. Cook over low heat, stirring constantly, for about 25 minutes, until thick and smooth. Remove from the heat and stir in the vanilla.

    Step 2

    Pour the filling into a shallow container, lay plastic wrap directly on the surface, and chill in the refrigerator for about 2 hours, until cold.

    Step 3

    Scrape the filling into the crust and return to the refrigerator for 2 to 3 hours.

    Step 4

    Preheat the oven to 325°F.

    Step 5

    Top the pie with the meringue, sealing the edges well.

    Step 6

    Bake for 20 minutes, just until the meringue is lightly browned. Cool to room temperature on a wire rack before slicing. Serve at room temperature or chilled.

Mrs. Rowe's Little Book of Southern Pies
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