A long, long time ago, (and by that I mean about two years ago,) I made this pie for my college bible study group cookout. It was a huge flop...though it tasted pretty good anyway. It was soupy, messy, and not at all pie-like. I had made my own graham cracker pie crust, which you're NOT supposed to use, and the filling had simply absorbed the graham crackers into itself to make a gloopy sweet mess. I decided that I must try the recipe again in the future, though perhaps with a store-bought crust. This I have done, with little better results. This could have something to do with the fact that I used a store-bought oreo graham cracker crust. I know, I'll never learn. Also, I had less cream than I thought I did, and had to supplement about a cup of whole milk into the pie filling mixture, which could have contributed to the continued failure of this recipe. Nevertheless, I shall share with you this recipe, and, if you are as intrigued as I was by the name, perhaps you'll make it the right way and it will turn out beautifully for you. I wish you much luck with your endeavors.
Sugar Pie, from the Turton, SD centennial cookbook
1 c. sugar
3 T. flour
1/4 t. slt
1 1/2 c. cream or half and half (I used half and half and whole milk)
2 t. vanilla
1 unbaked pie crust (DON'T use graham cracker crusts! Please! Don't do it!!!)
Combine sugar, flour and salt. Add cream and vanilla. Pour into a 9-in. pie shell. Sprinkle lightly with cinnamon. Bake at 425° for 10 minutes; reduce heat to 325° and bake for 45 to 50 minutes. (We had to tack on an extra half hour to get this recipe to (sort of) work.) Cool before serving. Enjoy!