Indiana Sugar Cream Pie

1 c sugar
2 c heavy cream
4 T flour (all-purpose)
1 t vanilla
1 T butter (melted)
1/4 t salt
2 unbaked 9" deep dish pie shells

Preheat oven to 410 F.

In a large mixing bowl, mix together sugar, salt, and cream. Add the vanilla and butter. Add the flour a little at a time, stirring to incorporate each new dusting of flour with minimal clumping. When all the flour is in, stir for a bit, until you feel confident that the ingredients are mixed well.

It's a good idea to use two cookie sheets, one underneath each pie shell. If you use deep dish shells, then the mixture shouldn't bubble up over the edges and spill out, but better safe, right...? Pour one cup of the mixture from the mixing bowl into a small measuring cup and pour it into one of the pie shells. Pour another cup into the measuring cup and pour it into the second pie shell. Pour a third of a cup into the measuring cup and put in one of the pie shells. Then a third of a cup into the other. At this point, you should be left with very little mixture in the mixing bowl; a little less than half a cup. So put about another quarter of a cup in each pie shell. Decide which pie shell seems a little less full, and rake out the mixing bowl and measuring cup into that one.

Put the pies in the oven, and bake for 10 min at 410 F. (Set a timer if you have to; there's no shame in it. I use one to make sure I don't forget.) Then turn the temperature down to 325 and bake for another thirty minutes.

It's useful to start looking at the pies at about 15 minutes in. Here, you will see the mixture bubbling to the top of the shells. You can grab the cookie sheet and shake it gently to make the foam settle down a bit.

When the pies are done, the mixture will have gone back down to the level it was before they were put in the oven. Since these are deep dish crusts, the pies will look half-full, but that's okay. That's better than the mess you'll have if you use regular crusts and have to clean up after the spill, and I can't provide any better answer to the threat of the filling bubbling over than the use of deep pie shells... 

(If you're using ready-made pie shells from the grocery store, read the ingredients to make sure it contains no lard, or get the one marked "all vegetable." I mean, I realize that no one kills a pig just to get lard to make a pie shell, but seriously...if you're the kind of person who feels a little queasy at the thought of accidentally consuming pigmeat, study up on your ready-made pie shells...)

Now, I did take some photos, but I'm not going to post one, because for some reason the photos have a dingy green tint to them. My Photoshop is on my other computer, so I can't brighten them up or take any of the green out, and they look very unappetizing in their current state. Maybe later...