I’ll never forget the first time I pulled a Hillbilly Pie out of my oven. I was rummaging through my grandma’s old recipe box, looking for something comforting and simple, when I found a stained card simply labeled “Poor Man’s Pie.” The scent of caramelizing sugar, butter, and warm cinnamon that filled my kitchen was pure, unadulterated magic—like a warm hug in dessert form. It’s a humble, no-fuss pie that proves you can create something utterly decadent with simple ingredients. Today, I’m so excited to share my tested and perfected version with you, straight from my kitchen to yours.
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, but highly recommended!)
- Pinch of salt
- 1 stick (½ cup) unsalted butter, melted and cooled slightly
- ¾ cup milk (whole milk or 2% works best)
Now, let’s talk about these building blocks of flavor. That “unbaked” pie crust is key—I’ve used the frozen kind you thaw and unroll, and it works perfectly for this rustic dessert. Don’t stress over homemade for this one; the filling is the star. The sugar and flour create the base, but the vanilla, cinnamon, and that pinch of salt are non-negotiable for depth. Trust me, do not skip the salt; it makes a huge difference by balancing the sweetness. The nutmeg is my personal secret weapon—it adds a warm, complex note that elevates the whole pie. Using melted butter and milk transforms the dry ingredients into a lush, custardy filling that’s just magical.
Equipment Needed
- 9-inch pie plate
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
You really don’t need any specialty gear for this pie, which is part of its charm. A standard 9-inch pie plate is ideal. I’ve made this in a deep-dish plate before, and the filling was too shallow, so stick with a regular one if you can. A good-sized mixing bowl and a sturdy whisk are your best friends here for creating a smooth, lump-free filling. The most important piece of equipment is your patience—you’ll know it’s done when your kitchen smells incredible and the center is just barely set with a gentle jiggle.
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