Some pie lovers call this Amish milk pie. Since the Icon never follows a pie recipe properly, we’ll call this the Icon One-Fourth Amish Half-and-Half Milk Pie.

That’s primarily because we cut out lots of the sugar. You’ll notice one-fourth in lots of places in the list of ingredients – thus the renamed pie. We'll get to the half-and-half shortly.

In fact, we cut out one complete cup of sugar and this pie was devoured in the same amount of time as any previous pie from the Icon’s oven. So, who needs all that sugar?

How can you make a pie with so few ingredients? This one nearly wins that contest, but it’s not low on taste. However you may end up speaking a low German dialect when you describe how yummy it tastes. That’s a compliment to the simple list of ingredients.

Here’s what you do – once you have a pie shell. (We made the error of putting the ingredients in a large pie plate. Nothing wrong with that except the photo of the finished product looks like there’s not much to this pie, which is far from the truth.)

In a way, the directions are like “wacky cake.” Here’s why: Place all the dry ingredients in the pie shell and with a fork, mix it well. Drizzle the half and half on top of the dry mix. Then sprinkle in those small pieces of chopped up butter.

Then, as a last look through the 'frig, we found some sliced almonds left over from a previous pie. We tossed in a small handful on top of the chopped up butter.

As a finished touch, shake on the cinnamon.

This pie needs time to bake – anywhere from 45 minutes to one hour – depending upon your oven’s attitude toward baking pies. (You know your oven better than we do.)

Preheat the oven to 375.

Here’s what you need to pull this baby out of the oven:
¼ cup white sugar
¼ cup brown sugar
¼ cup flour
Pinch of salt (or none – up to you)
1 ½ cup half and half
2 tablespoons unsalted butter, cut into small pieces
¼ teaspoon ground cinnamon
OPTIONAL: Siced almonds - just to add some crunch