By Julie Rothman The Baltimore Sun
Jeannie Armstrong from Dayton, Md., found a recipe for a brown sugar pie in a cookbook she bought at an antique store years ago. It was first published in 1915 and revised in 1944.
I tested the recipe that she sent in and found that it needed a little tweaking. I located a similar recipe on the food blog circle-b-kitchen.com and gave that one a try with better results. This one too is a very old recipe and, as typical of many old-time recipes, it is quite simple to make and would be easy to put together with things most people have on hand in their pantry.
This homey pie is reminiscent of a pecan pie, without the pecans. It’s best served warm, and with a scoop of vanilla ice cream or dollop of real whipped cream on top, it makes for old-fashioned comfort food at its very best.
Brown sugar pie
- 2 cups firmly packed brown sugar
- 2 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 4 heaping tablespoons flour
- 6 tablespoons milk or half and half
- 4 tablespoons melted butter
- 1 disk pie dough (homemade or store-bought)
Roll out the dough, press into a 9-inch pie plate, trim off any excess dough around the edges. Pour the brown sugar mixture into the pie shell and bake for 35 to 40 minutes, or until crust is lightly browned and the filling has set. Remove from oven and let cool slightly before serving. Makes 1 nine-inch pie.