Note: Be sure to leave crust in the freezer until filling is ready to pour. If you'd like the pie to be vegetarian, choose a pie shell made with vegetable shortening, not lard.
1. Preheat oven to 425 degrees F. Line a baking sheet with foil.
2. Prepare the filling. Mix 1 Tbsp. of the sugar with the cinnamon in a small bowl and set aside. In a medium bowl, stir together the remaining 3 Tbsp. sugar, brown sugar, flour, and salt until well blended. Stir in about 1/2 cup of the milk, stirring until well combined. Continue stirring while adding the remaining 1/2 cup milk and the cream. Stir gently until all the sugar is dissolved.
3. Place frozen pie shell on the baking sheet. Pour filling into the shell. Sprinkle surface with the reserved cinnamon sugar. Carefully place the baking sheet with the pie in the oven. Filling is thin, and may slosh.
4. Bake for 10 minutes at 425 degrees F. Without opening oven, reduce heat to 350 degrees F and bake for another 50 to 60 minutes. The pie is ready when filling is bubbling up near the center. It will still appear loose, though almost set near the sides; it will set as it cools.
5. Carefully transfer to a wire rack and let cool for at least 2 hours before slicing. Filling will be slightly thicker near the crust, with a creamy layer on top. Serve at room temperature or chilled, topped with whipped cream if desired. Refrigerate any leftovers.
Source: Hannaford fresh Magazine, July - August 2011