Go Colts! Hoosier Pie
Adapted from the heirloom recipe at Turkey Creek Lane
2 tbsp. flour
1/4 c. white sugar
1/4 c. dark brown sugar (or, if you ran out of brown sugar like me, sub the remaining with turbinado sugar)
1-2 tbsp. butter
1 egg yolk
1 1/2 c. whole milk
1 1/2 tsp. vanilla
1 tsp.-ish freshly grated nutmeg (or cinnamon, if preferred)
1 pre-made pie-shell (homemade or store-bought)
1 carton blueberries, for Colts horseshoe (optional)
1. Pre-heat oven to 410 degrees Farenheit. Mix together the first three ingredients and spread on the bottom of the pie crust.
2. Dot the flour & sugar mixture with the butter.
3. Mix together the next four ingredients in a bowl and then pour over the sugar/flour mixture and dotted butter. You may have more wet filling than you need. Fill it nearly to the top. Give the whole thing a few stirs, to incorporate.
4. If desired, use the left over egg white to glaze the crust edge for a pretty shine.
5. Put pie in the oven and bake for 10 minutes at 410 degrees, then turn the oven down and bake for an additional 45 minutes. The pie filling should be bubbly and jiggly, don't pull it out too late or it won't set. My wonky, cold oven added about 13 minutes to the baking time.
6. Let the pie fully set, then use the blueberries to create your decorative horseshoe.
7. Root for the Colts!