1 Package of Geefree Puff Pastry Dough
Gluten Free flour for dusting
2 Cups Heavy Cream
1 Cup Sugar
1 Cup Half-and-Half
2 Egg Yolks
1/3 Cup All Purpose Gluten Free Flour
1 ½ tsp Vanilla Extract
½ tsp Cinnamon, Ground
¼ tsp Kosher Salt
¼ tsp Nutmeg, Ground
Bring dough to room temperature.
Preheat oven to 350°F.
Dust the countertop. Grease a pie dish. Take 1 sheet of dough and roll it out to approx. ¼” thick. Then use to line prepared dish leaving about 1” extra dough for crimping. Crimp edges as desired.
Combine sugar, flour, nutmeg and salt in a large bowl and whisk together. Pour in heavy cream and mix until blended and incorporated. In a separate bowl, whisk together half and half, egg yolks and vanilla, then gently stir egg yolk mixture into heavy cream mixture. Pour pie filling into pie crust. Sprinkle cinnamon across the top of pie. Bake for 60-70 minutes, or until center is just set, but still jiggles slightly when shaken. (After about 1 hour, pie filling will boil. Allow to bubble for 10 minutes then remove from oven.)
Remove from oven and let cool completely before slicing.