Happy New Year!
While most of the world is thinking of eating light and working out, here I am sharing a pie recipe. One full of cream, butter and sugar- all the things right in the world if you ask me. I thought I would share this before the holiday season ended, but life. No time like the present though, right?
So here we go.
Pumpkin pie is hailed as the favorite for most folks living in my region. I get it. It’s good, has all those pumpkin spice feels and stuff. But living in the Indiana we tend to favor a local gem. Honestly, folks are missing out on the secret sleeper and winner to take all.. Sugar Cream Pie. It’s an Indiana staple! This famed recipe is made by a family operation in Winchester, Indiana. I’ve been enjoying since I can remember. Sugar, Butter, Creamy goodness. I had to made it. I’m so glad I did. Grab the recipe for my take on a Indiana classic. Sugar Cream Pie. Yep, we’re known for more than corn and basketball. 🙂
I participated in a fun pairing event with the Thirsty Bartenders in partnership with Bud Light Seltzer to craft a fun drink pairing. You can check out the video below
Indiana’s Favorite Sugar Cream Pie
Pie Ingredients
Pastry for single-crust pie (if you choose to make your own, recipe below)
2 cups heavy whipping cream
1 cup sugar
½ cup all-purpose flour
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cubed
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
Pie Crust Ingredients
¼ cup Shortening
¼ cup Chilled Butter Diced.
1 & ½ cups all-purpose flour + for dusting
Pinch of Salt
½ cup ice water
Directions for Pie Crust
Mix Butter, Shortening, flour, and salt together with pastry blender or forks until the mixture resembles a crumbly texture.
Add water, slowly to combine and mixture forms a ball.
Roll dough out on a floured surface.
Chill for at least 1 hour.
Place dough into pie plate and press firmly into pan along rim.
Remove excess dough
Prick dough with a fork and Bake at 350 degrees for 10 minutes.
Remove from heat and allow to cool.
Directions for Pie Filling:
Pre-heat oven to 375 degrees.
In a large bowl whisk heavy whipping cream, sugar, flour and vanilla in a bowl.
Pour filing into a chilled pie crust.
Dot with butter and sprinkle with ground cinnamon and nutmeg on top.
Transfer pie on to a baking sheet.
Bake at 375 degrees for 40 minutes or until the crust is golden brown and the filling is bubbly.
Should the crust start to brown too quickly, tint with foil.
Transfer to a rack and allow to cool completely.
Served at room temperature or chilled.
