I suck at baking. It’s too fiddly. Cooking? No problem- if something is wrong in the middle, I can taste it and fix it. With baking, if it’s wrong, it’s ruined. This pie is one of the very few things I can bake and have it turn out right, every time. I even made a low-carb gluten free version once and it turned out reasonably good. This isn’t that recipe, but you can try swapping out all the wheat flour stuff with your gf version and I bet it turns out okay. Just know that if you use straight almond meal, it gets kinda grainy.
Anyway, here’s how you make it:

Ingredients

Baking & Spices

• • 1/2 cup All-purpose flour

• • 1/8 tsp Nutmeg, ground; or use Penzey’s “Cake” seasoning blend if you really wanna live.

• • 1 cup Sugar

• • 1/2 tsp Vanilla

Bread & Baked Goods

• • 1 deep dish pie crust, or 2 regular (I use the frozen ones that come in a 2-pack and thaw it in the fridge overnight)

Dairy

• • 2 tbsp Butter

• • 2 cups Heavy whipping cream

Mix the cream, sugar, and vanilla, and whisk well. Slowly whisk in the flour until it’s fully mixed.

Pour into the crust, then let it rest for about 20 minutes so the flour absorbs enough liquid to not be weird. I can’t explain better than that, you just gotta trust ya granddad. Preheat the oven to 425 while that happens. Before you put it in the oven, dice the butter into little 1/4 to 1/2 inch cubes and scatter it across the top of the pie.

Bake 425 for 10 minutes. Set a timer! After that ten minutes at 425, lower the temperature to 350 and bake for another 45 minutes. If the crust starts to get too brown, cover the edges with aluminum foil. Sprinkle with nutmeg when you get it out.

Let it cool, then put it in the fridge. It should thicken up enough to eat like a slice of pizza if you just don’t care about anything and only want pie in your face.

Or slice it and put it on a plate if you don’t want to pretend you’re a college student.