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OLD FASHIONED SUGAR CREAM PIE

With this recipe I used my Flaky Pie Crust Recipe which I added for you but you can also just buy a pre made deep dish pie crust if you desire

Flaky Pie Crust Dough

(this recipe below makes only one pie crust)

1 1/4 c All Purpose Flour
1 Tbsp Sugar
1/4 tsp salt
1/2 cup cold butter cut into cubes
3 Tbsp Ice Water

*NOTE : Can do by hand or with Food Processor… it is quicker to use the food processor .. but either way is easy.

simply add all dry ingredients, pulse (or stir) then add in cubes of butter pulse 8-10 times (or if by hand use pastry cutter or forks until pea size balls) then add in ice water, pulse 10-12 times (or if by hand tossing with fork or pastry cutter until all is moist and dough starts to pull together) do not over mix or dough will be tough.. under mix and will be too crumbly and will be hard to work with.

Once dough is ready, gently take out and place onto waxed paper and flour your rolling pin. Roll out onto lightly floured wax paper

Lightly spray pie plate and place rolled out dough into pie plate

Cut off excess dough and flute edged…Prick the bottom and bake at 400 degrees .. may have to make a couple more center pokes as crust may swell as bakes.. bake until just browned and bottom isn’t doughy

SUGAR CREAM PIE

In heavy sauce pot add 1 1/2 cups granulated sugar, 1/2 tsp salt, 1/2 tsp nutmeg, 1/2 tsp Cinnamon, 1/4 cup cornstarch
Whisk together..
Add 1 stick of real butter and 2 cups milk

Put on med high heat and stir constantly .. main thing is to not let it scald on the bottom
Will thicken
Keep watch on bottom

The mixture should be thick and yummy take off heat,
At this point you may add a tsp of vanilla at this point and stir in if you wish or you can choose to leave it out

Using rubber spatula – scrape all the filling into your ore baked pie shell

Next shake a light dusting of cinnamon sugar over top your pie

Bake in 400 degree oven for 15 minutes


Let it cool to room temperature almost before putting in cold fridge
Leave in fridge to chill at least 4 hours .. usually we cut the next day unless I made it in the morning .. then by dinner it will be ok to serve

 

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