1 9″ pie shell

1/2 c sugar

1/3 c brown sugar

1/4 c flour

1/4 tsp salt

1/2 c boiling water

1/2 c thin cream OR half-and-half

1/2 tsp vanilla

1/4 tsp ground nutmeg

Preheat the oven to 425 degrees.

In a lg bowl, combine the sugars, flour, and salt until well blended. Slowly add the boiling water and stir until well blended. Then add the cream, vanilla, and nutmeg and stir until the mixture is completely blended. Pour the filling into the unbaked pie shell. Bake for 20 minutes. Reduce the oven temp to 350 degrees and bake for 20-25 minutes more, until done. The top should be lightly bubbling all over and no longer liquid, but it should still jiggle like gelatin in the center. Let cool before serving. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

Makes one 9″ pie