I bring you a good old-fashioned sugar cream pie. It is my current culinary obsession. I grew up in Indiana where this is practically the state pie. OK, in my family it would qualify as the state pie. Because there was an abundance of sugar cream pie available for purchase (not mass produced frozen ones), I never actually saw one made in my family. We loved them, we didn’t need to make them. Well, sugar cream pies have been on my mind lately because my mom has been punishing me by raving about the sugar cream pie from a local baker. It’s not bad enough I can’t get Heyerly’s donuts. In order to address this pie craving, I have scoured the internet for recipes. It seems there are lots of variations. Panic ensues. Which one makes the RIGHT pie? This is my second attempt. The first one tasted right but had a full rolling boil going on in the oven and thus was not photogenic–having spilled much of its contents onto the baking sheet.
This one looks much better. Let’s hope it tastes right. I’ll get back to you on that. Here is the recipe for this one. It is from The Amish Cook.
Homemade Sugar Cream Pie
1 cup water
1½ cups sugar
½ cup flour
½ teaspoon salt
½ cup butter
1 cup heavy cream
1 teaspoon vanilla
Boil water with butter. Remove from heat. Mix sugar, flour, salt and stir into above mixture. Add cream and vanilla. Sprinkle with nutmeg. Bake at 450 degrees for 10 minutes, then at 350 degrees for 40 minutes.
Welcome to Indiana! Nothing flashy, we just like good pie.
EDITED: It was tough, but I found time to taste test this pie. While it is still delicious, this version is a little more custardy in texture than I like. I prefer something a little more creamy and the flavor wasn’t quite as good as the previous pie which used 1 1/2 cups cream and did not have the butter and water combo used in this recipe.