Indiana Sugar Cream Pie

Indiana Sugar Cream Pie

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Desserts, Pie
Recipe from Midwest Living
SERVINGS
10
PREP TIME
25 mins

Indiana Sugar Cream Pie

Recipe from Midwest Living
Recipe from Midwest Living
Indiana Sugar Cream Pie
SERVINGS
10
PREP TIME
25 mins
not yet rated
add your rating
add a comment

Related Categories:

Desserts, Pie
Ingredients
  •  Pastry for a Single-Crust Pie* (recipe follows)
  • 1   cup packed brown sugar
  • 1/3  cup all-purpose flour
  • 2   cup (1 pint) half-and-half or light cream
  • 1   teaspoon vanilla
  • 2   tablespoons butter, cut into small pieces
  •  Ground nutmeg
Pastry for a Single-Crust Pie
  • 1 1/2  cups all-purpose flour
  • 1/2  teaspoon salt
  • 1/4  cup shortening
  • 1/4  cup butter, cut up
  • 1/4 - 1/3  cup ice water

Related Video
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Knowing how to make apple pie filling is one of those things that practically defineswhat it is to be an American...well, an American home cook, anyway!

Directions
1. 
Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry.
2. 
In a small bowl, combine brown sugar and flour. In another small bowl, combine half-and-half and vanilla. Evenly spread brown sugar mixture in the bottom of the pastry-lined pie plate. Pour half-and-half mixture over brown sugar mixture. Evenly distribute butter pieces over top of pie. Lightly sprinkle with nutmeg.
3. 
To prevent overbrowning, cover edge of pie with foil. Bake in a 350 degrees F oven for 25 minutes. Remove foil. Bake about 30-35 minutes more or until top is lightly browned and pie is bubbly all over (pie will not appear set, but will set when chilled). Cool on a wire rack. Cover and chill within 2 hours. Pie will set in refrigerator. Makes 10 servings.
Pastry for a Single-Crust Pie
1. 
Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry.
2. 
In a small bowl, combine brown sugar and flour. In another small bowl, combine half-and-half and vanilla. Evenly spread brown sugar mixture in the bottom of the pastry-lined pie plate. Pour half-and-half mixture over brown sugar mixture. Evenly distribute butter pieces over top of pie. Lightly sprinkle with nutmeg.
3. 
To prevent overbrowning, cover edge of pie with foil. Bake in a 350 degrees F oven for 25 minutes. Remove foil. Bake about 30-35 minutes more or until top is lightly browned and pie is bubbly all over (pie will not appear set, but will set when chilled). Cool on a wire rack. Cover and chill within 2 hours. Pie will set in refrigerator. Makes 10 servings.

Tip

  • *

    To save time, use half of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust instead of the homemade pastry. Let stand according to package directions before easing into pie plate.

nutrition information

Per Serving: cal. (kcal) 336, Fat, total (g) 17, chol. (mg) 36, sat. fat (g) 9, carb. (g) 41, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 22, pro. (g) 4, vit. A (IU) 389, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 44, Cobalamin (Vit. B12) (g) 0, sodium (mg) 192, Potassium (mg) 119, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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