This simple custard pie originated in the 1800s as a way to use ingredients typically on hand: butter, flour, and sugar or maple syrup. Similar to the Hoosier Pie is the Pennsylvania Chess Pie; both were created, it's believed, by Shaker and Amish cooks.
1/2 (14.1-ounce) package refrigerated pie dough
1 cup granulated sugar
5 tablespoons all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup half-and-half
1 cup whole milk
2 large egg yolks
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon freshly grated nutmeg
How to Make It
Preheat oven to 375°.
Fit dough into a 9-inch pie plate. Fold edges under; flute.
In a large bowl, whisk together sugar, flour, cornstarch, and salt. Add half-and-half, and mix well.
Combine whole milk and egg yolks in a medium bowl, stirring with a whisk; add to sugar mixture, and whisk to combine well. Stir in vanilla.
Pour mixture into prepared crust and sprinkle nutmeg over top. Bake at 375° for 1 hour and 15 minutes, until filling is set and lightly browned. Cool completely before serving.