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Sweet Finger Pie

Sweet Finger Pie

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  • Makes: 8 to 10 servings
  • Prep 25 mins
  • Bake 8 mins
  • Bake 30 mins
  • Cool 1 hr

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Ingredients

  • 1 recipe Pastry for Single-Crust Pie (see recipe below)
  • 2 eggs
  • 1 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • Dash salt
  • 1 tablespoon sugar
  • Dash ground nutmeg

Directions

  1. Prepare Pastry for Single-Crust Pie. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Reduce the oven temperature to 375 degree F.
  2. Meanwhile, in a large bowl, beat the eggs for 30 seconds. Add the 1 cup sugar, the whipping cream, flour, vanilla, and salt. Beat with an electric mixer on high speed until combined.
  3. Pour into the partially baked crust. Combine the 1 tablespoon sugar and the nutmeg. Sprinkle over the top. Bake in the 375 degree F oven for 30 to 35 minutes or until the filling is set. Cool on wire rack. Makes 8 to 10 servings.

Pastry for Single-Crust Pie

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water

Directions

  1. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

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