sugar cream pie рецепт
Old-Fashioned Sugar Cream Pie
Visual learner? Watch me make this sugar cream pie from start to finish!
Have you ever heard of a sugar cream pie? Maybe you’ve heard it referred to as Sugar Custard Pie, Indian Sugar Pie or Hoosier Pie. No?
Either way, we are on Sugar Cream Pie #2 in less than seven days in my house. It’s safe to say we reeeeally like this pie! If you like homemade cream pies, then I’m pretty sure you’ll love it as well! Move over Coconut Cream Pie.
What is Sugar Cream Pie??
That was was my exact question when one of my subscribers asked me to do a video on old-fashioned sugar cream pie. The heck… I’m intrigued! After some light digging, I discovered that this Amish goodness, most often referred to as Sugar Cream Pie, is famous in Indiana. In 2009 Sugar Cream Pie became Indiana’s official state pie!
This pie is a rich, sweet custard pie (no eggs). It’s so creamy and has a beautiful hint of vanilla with a crackling cinnamon sugar topping and buttery pie crust. It’s a super simple pie with minimal ingredients. I like to add just a few drops of coconut extract to add another level of flavor. It’s so amazing!
Some sugar cream pie recipes requires cooking on the filling on the stove-top before transferring to a pie crust to set. I prefer to cook the custard filling on the stove-top and then bake it in the oven for a bit. This gives the pie a firmer finished set, IMO.
How to make the BEST Sugar Cream Pie
How To Store: Sugar cream pie can be served at room temperature or cold. After the pie has cooled down, you can serve it immediately or place it in the refrigerator for a firmer set (my preference)—store leftover pie in the fridge for up to a week.
Indiana Sugar Cream Pie
Also known as Hoosier pie, this regional specialty pairs a buttery crust with a rich vanilla custard filling. Martha made this recipe on «Martha Bakes» episode 713.
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Ingredients
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.