I stumbled across your “History of Sugar Cream Pie” article and was interested in the additional information provided by Joanne Raetz Stuttgen below. While she states that she has not encountered anyone who mixes the ingredients right in the pie crust, we have a very old family recipe (Quebec “habitant” or farm folk) that has been passed down through the generations that calls for mixing the dry ingredients in the pie shell and adding the liquid. There are only three ingredients: brown sugar, flour, and cream. The filling is the mixed either with a finger or a wooden spoon before baking for about an hour. – Yves Quinty, Ottawa, Ontario Canada (3/25/09)
Preheat oven to 325 degrees F.
Mix brown sugar and flour directly in prepared unbaked pie crust until flour disappears. Add the cream and mix with your fingers or wooden spoon, breaking any sugar clumps until the mix is uniform.
Bake until entire surface of filling is boiling and crust is well bronzed, approximately 50 to 60 minutes. Remove from oven and let cool to room temperature before serving.
Note: A fresh pie crust can be used, but I have got into the habit of freezing my pie crusts before using. This allows me to mix the ingredients with a spoon without damaging the crust.
It is easier to tell when the pie is baked by eye rather than by time. You will see lively boiling in the center, and sluggish boiling on the edge where the filling has thickened.
Quebec Sugar Cream Pie Recipe- Tartes au Sucre: https://whatscookingamerica.net/history/piehistory/sugarcreampie.htm