Alanna Grossnickle, general manager at 45 North Vineyard and Winery on the Leelanau Peninsula, shared this recipe that originated with her grandmother.
“I can tell you Grandma Janet never shows up to dinner without a pie,” Grossnickle says. “And it doesn’t matter how full you are at the end of a meal, you make room for dessert because they are so good.
“And they always pair well with wine.”
She suggests pairing this one with their Select Harvest Riesling — even better, Riesling ice wine if it’s available.
Sugar Cream Pie
1 9-inch baked pie shell
1 cup white sugar
1/4 cup cornstarch
2 cups milk, composed of 1 can fat-free evaporated milk & remainder whole milk
1/3-1/2 stick butter
1 teaspoon vanilla
Heat sugar, cornstarch and milk in a saucepan until thickened. Add butter and vanilla. Pour into baked shell. Sprinkle with cinnamon and nutmeg. Bake at 350° for 15 to 20 minutes.