Indiana Sugar Pie Recipes

HOOSIER SUGAR CREAM PIE

Steps:

• Prepare the crust: Combine the vinegar with 1/2 cup ice water in a small bowl.
• Pulse the flour, salt and sugar in a food processor until combined. Add the 4 tablespoons chilled butter and pulse until the butter is in pea-sized clumps and the mixture is sandy. Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-sized clumps. Add 5 tablespoons of the vinegar mixture; pulse 2 or 3 more times. Squeeze a small amount of dough between your fingers. If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times. (Do not let the dough come together.) Turn the dough out onto a clean surface and gather into a lumpy ball; flatten into a disk, wrap in plastic and refrigerate at least 1 hour or overnight.
• On a floured surface, roll the dough into a 12-inch circle, about -inch thick. Fit into an 8-inch pie plate and trim the extra dough, leaving a 1-inch overhang; reserve trimmings. Fold the edges under the rim and crimp. Refrigerate the crust until firm, 20 minutes. Meanwhile, preheat the oven to 400 degrees.
• Line the chilled crust with foil and fill with pie weights or dry beans. Bake until the edges are golden, 15 minutes. Remove the foil and weights; continue baking until the center of the crust is dry and golden brown, about 12 minutes. Cool slightly on a wire rack. Cover any cracks in the crust with the dough trimmings before filling.
• Prepare the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust; bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature on a wire rack, then refrigerate until ready to serve. Dust with confectioners' sugar before slicing.

INDIANA SUGAR CREAM PIE

Steps:

• Make the Pate Brisee: Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
• Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. Dough can be frozen up to 3 months; thaw in refrigerator before using.
• Make the pie: On a lightly floured surface, roll out 1 disk pate brisee to a 13-inch round, about 1/8 inch thick. (Reserve remaining disk for another use.) Fit dough into a 9-inch pie dish and press into bottom edges and up the sides. Trim edge, leaving a 1-inch overhang; fold edge under and crimp as desired. Freeze 15 minutes.
• Preheat the oven to 375 degrees with the rack located in the lower third. Line crust with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.
• Bake until the edges of the pastry begin to turn golden, about 25 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown in color, about 15 minutes more. Transfer the crust to a wire rack to cool slightly.
• Melt butter in a medium saucepan. Add flour and cook, whisking, over medium heat for 2 minutes (do not let flour darken). Whisk in milk, cream, sugar, and vanilla. Bring to a boil; reduce heat to medium-low and simmer until thickened, 5 to 7 minutes. Strain mixture into cooled crust and bake until filling is slightly set, about 25 minutes. Let cool completely on a wire rack before serving.

SUGAR CREAM PIE

Steps:

• Preheat oven to 400 degrees F. Roll out pie crust and transfer to a pie plate. Crimp the edges and poke holes in the bottom and sides. Line the crust with parchment paper or aluminum foil then fill with pie weights, dried beans, rice, or even sugar. Bake for 15-16 minutes, then remove the weights and paper or foil and bake for another 7-8 minutes until partially baked.
• Decrease oven temperature to 325 degrees F.
• In a medium saucepan, whisk together the sugar and cornstarch. Add the cream and whisk, then cook and stir over medium heat until the mixture comes to a boil, stirring frequently with a wooden spoon.
• Continue to cook and stir constantly for 1-2 minutes while the filling boils gently until thickened. Remove from the heat and stir in the butter and vanilla until the butter is melted.
• Pour the filling into the pie crust and sprinkle with the cinnamon and nutmeg. Bake for 25 minutes at 325 degrees F. The center will still be jiggly but the pie will continue to set as it cools.
• Cool completely at room temperature then refrigerate until firm, about 4 hours. Serve cold or at room temperature.

SUGAR CREAM PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

INDIANA SUGAR PIE

Steps:

• 1. Blend flour, butter, sugar, and salt in a food processor until smooth. Pour into unbaked pie shell.
• 2. Add cream and mix gently with finger (you heard me!), being very careful not to tear the pie crust.
• 3. In a measuring cup, combine milk and vanilla. Pour over cream and DO NOT STIR! Sprinkle generously with nutmeg.
• 4. Bake on center rack in a 300-degree oven for 1-1/2 hours, until wiggly.
• 5. NOTE: Try to restrain yourself from eating the whole pie in one sitting.

INDIANA SUGAR CREAM PIE

Steps:

• Heat your oven to 375 degrees. Use a fork to prick a few holes in the bottom of the pie crust. Then bake the pie crust until it just starts to brown. This will take about 12 minutes. Let the pie crust cool.
• While the pie crust cools, get to work on the pie filling. Melt the butter in a saucepan over medium heat. Then whisk in the flour. Continue whisking for 2 minutes letting the butter and flour form a paste. Then whisk in the half and half, cream, sugar, and vanilla.
• Bring to a boil and let cook for 7 minutes, whisking frequently as the mixture thickens.
• Strain the filling into the pie crust. Bake for 25 minutes, the top of the pie filling should be very slightly browned.
• Let the pie cool before serving.