Sugar Cream Pie
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Sugar Cream Pie
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A sugar cream pie is a traditional pie from Indiana that is prepared with a dough filled with butter, vanilla custard, sugar, and flour, then baked.
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Ingredients
For the dough
- 2 cups all-purpose flour
- 1 teaspoon caster sugar
- 1 teaspoon salt
- ½ cup butter cut into ½-inch cubes, cold
- ⅓ cup shortening solid, Crisco margarine
- 6 tablespoons water iced
- 1 egg beaten with 1 tablespoon of water
For the filling
- 1 cup heavy cream
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup caster sugar
- ½ cup milk whole
- 1 pinch salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter cut into small pieces, unsalted
- ½ teaspoon cinnamon or ground nutmeg
Equipment
- Stand mixer
Instructions
Dough
- Mix the flour, sugar and salt in the bowl of a stand mixer.
- Add the cold butter and shortening and, using the flat beater, mix gradually until the mixture looks like a coarse mass.
- There should be some small pieces of butter visible.
- Add 3 tablespoons of iced water and mix again several times, in quick pulses. Add 3 tablespoons of iced water again and continue mixing until the dough begins to hold. Do not over-knead.
- Add another tablespoon of iced water, if necessary, to make the dough smooth.
- Spread the dough between two sheets of parchment paper on a diameter of about 10 inches.
- Refrigerate for 3 hours.
Filling and assembly
- Preheat the oven to 350 F (180 C).
- In the bowl of a stand mixer, beat the cream, flour, brown sugar, ⅓ cup of caster sugar, milk and vanilla.
- Take the dough out of the refrigerator and roll it on a 10-inch pie pan.
- Spread the pieces of butter over the pie shell, and sprinkle over the cinnamon or nutmeg (with the remaining 3 tablespoons of caster sugar).
- Whisk the cream mixture well before pouring it into the pie shell.
- Bake until the center is firm, about 45 to 50 minutes.
- Refrigerate for at least 2 hours before serving.
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