Sugar cream pie is a pie made with a creamy filling from butter, flour, vanilla, salt, cream, and brown sugar. The name “finger pie” for the dessert was due to stirring the pie when baking with finger; it was stirred this way to prevent breaking the crust. The dish is the unsanctioned state pie of Indiana. It is considered to have began with Quaker settlers who came in the early 19th century from North Carolina and afterward settled in east-central Indiana, mainly around the cities of Portland, New Castle, Winchester, and Richmond. The Amish also made sugar cream pie well-known, making the pie simple to find where they populated. In specific, the pie is a favorite in the Pennsylvania Dutch areas. Shakers also have a variation of the pie. The largest sugar cream pie recipe producer is Wick’s Pies, whose unit is in Winchester, Indiana, and makes 750,000 sugar cream pies a year. They are identifiable for their nutmeg garnishing and low depth in a disposable aluminum pan.
Table of Contents
Taste of Sugar cream pie
The sugar cream pie recipe is absolutely delectable and extremely sinful. It comprises thick, vanilla-scented custard that sits atop a buttery, flaky crust that is dusted with a thin veil of cinnamon sugar. It is creamy, rich, and heavenly. It is uncommon to find a sugar cream pie served outside Indiana. This Hoosier Sugar Cream Pie is extremely simple to make. It uses simple ingredients and the flavor tastes like creamy vanilla ice cream fragranced with nutmeg and cinnamon in a luscious, silky filling. This pie tastes like scrumptious nostalgia. Everyone at your get together will be asking for this sugar cream pie recipe as it is such a unique addition to the holiday dessert table.
What are the ingredients you require to prepare?
To prepare sugar cream pie, you will need the following ingredients: dough for single-crust pie, half cup butter cubed, one cup sugar, one-fourth cornstarch, ground cinnamon, and 2 milk cups. To prepare this dish, you will need to follow the following instructions.
Directions to follow:
- Preheat the oven to 450°. Roll dough to a thick circle on a lightly floured surface; change to a pie plate. Trim crust beyond the edge of plate; flute edge. Refrigerate for half an hour.
- Line unpricked crust with a twofold foil thickness. Fill with dried beans, pie weights, or raw rice. Bake on a lower oven rack till the edge is light golden brown, fifteen to twenty minutes. Remove weights and foil; bake until bottom is golden brown, three to six minutes long. Cool on a wire rack. Decrease oven setting to 375°.
- In the period in-between, in a big saucepan, mix sugar and cornstarch; stir in milk until smooth. Bring to a simmer. Decrease heat; cook and stir for a couple of minutes or until bubbly and dense. Put off heat; stir in vanilla and butter. Transfer to crust; shake over with cinnamon. Bake till it is golden brown for fifteen to twenty minutes. Cool on a wire rack; store at a low temperature until chilled.
- This delicious creamy delicacy is an egg-free way to take pleasure in a custard-like consistency.
- You can add 1/8 teaspoon nutmeg, cloves, and ginger when adding the cinnamon. Your house will smell blissful!
- For an alteration of pace, try to bake this pie in a different crumb crust.
- The enhanced sugar content of the filling works as an additive, which means sugar cream pie stays more than a fruit pie. It will be perfect in the fridge for approximately seven to ten days.
- To get thick-looking slices, a deep dish pie crust and pie pan is what you are searching for. A standard pie crust works in a regular pie pan, as well. You will just probably have some leftover filling. Do not worry, you can chill the filling and it is a delicious pudding or panna cotta substitute!
- Maple syrup and bourbon add an interesting layer of flavor that can help enhance this very simple pie. You can add 2 tablespoons maple syrup and 1 tablespoon bourbon to the filling while cooking.
- Use the best cream and butter you can get your hands on! It does make a difference in both the appearance and flavor of the pie.
Dough for single-crust pie
Mix 1/4 tsp. salt and 1-1/4 cups all-purpose flour; cut in 1/2 cup cold butter until flaky. Gradually add 3-5 tbsp. ice water, toss with a fork until dough holds together when pressed. Shape into a disk; enfold and store at a low temperature in the refrigerator for an hour.
Fix a runny sugar cream pie
Pies are a classic dessert. There is nothing quite like the crunchy yet tender crust, the appetizing filling, and everything coming together in harmony to make a sweet, appetizing treat. But making a pie is not as easy as it appears. The most popular incidence is in the pie filling. The outside of the pie could look perfect until you actually slice into it and find the filling, which is supposed to be thick and moist, is running out in a juicy, watery mess. There are ways to fix such issues.
If your pie filling does not look quite right, there is no need to panic. There are some easy steps that you can apply to get your pie filling to look the way that it is supposed to be. This way, you can enjoy that same delicious flavor without eating pie soup with a soggy crust. As there are several different options, it really is up to you to decide which one you go with. People should make a moderately effective solution for getting your pie filling good and thick like you want it to be.
Easy ways to fix a runny sugar cream pie
- Cornstarch: A 9-inch pie should be able to hold around six cups of filling which means that you would need six teaspoons of cornstarch. It is a natural thickening agent and can offer body to your pie filling without changing the taste.
- Instant Pudding: It is actually a favorite among veteran pie makers. It is a great way to improve the overall texture of your pie filling, but it can enhance the flavor of your pie. It does this by offering the pie a bit more complexity and by using gelatin in the pudding to allow the filling to set. Lemon instant pudding can thicken your pie filling as lemon goes well with most other fillings. So, not only can you fortify the thickness of your pie filling, you can get a far greater depth of flavor too.
- Flour: It is one of the less used steps. People do not prefer adding flour to their pie filling, as it can make the appearance of the filling look a bit gloomy in nature. But if it is all you have on hand, it will work all the same. Flour should be considered when there are no other choices; it is too simple to add too much flour to your filling and end up with a clumpy filling.
- Tapioca: Rather than using the granules to thicken up your pie filling, which can take a long time to hydrate fully and can make your pie filling runny but also gritty, you can try using tapioca flour.
Based on what type of tapioca flour you obtain, the instructions can vary, so go through the package carefully before adding tapioca flour. If you mix tapioca flour and stir thoroughly, it will sit within 15 minutes.
What is the difference between custard pie and sugar cream pie?
A typical custard pie uses eggs to set the filling, while a sugar cream pie is usually free from eggs. Recipes differ all across Indiana, though, but you most frequently will find that sugar cream pies are thickened with cornstarch rather than eggs.
What goes on top of Sugar Cream Pie?
You will find sugar cream pies in many kitchens, without anything on top. The most traditional way to serve it is with a dusting of freshly grated nutmeg. You can add melted butter and top the pie with a cinnamon, sugar, and nutmeg mixture which offers a wonderful spice flavor boost. If you want to make your pie without any topping, it will still be appetizing, just leave off the butter and cinnamon-nutmeg-sugar topping.
The sugar cream pie recipe is a tasty, sweet custard pie without eggs. It is smooth and has a stunning dash of vanilla with a buttery pie crust and cinnamon sugar topping. It is a super easy pie with the least ingredients. You can even add a few drops of coconut to elevate the flavor. It is absolutely amazing! Certain sugar cream pie recipes require cooking on the stove-top’s filling before transferring to a pie crust to set. Most people like cooking the custard filling on the stove-top and then baking it in the oven. This offers the pie a firmer finished set.