Hoosier Sweet Cream Pie

Hoosier-Sugar-Cream-Pie-0510-recipe-xlI had never heard of this pie until I saw it on one of my food recipe sites.

It looked easy, and kind of old-fashioned.

So I gave it a try.

I’m sure there are a dozen or more “authentic” ones. I’m not sure where this one falls regarding that, but it was quite tasty.

So give it a try if you are inclined.

It’s sort of like a custard pie with a deeper creamy texture and a sweeter flavor.

INGREDIENTS:

  • A single pie crust
  • a bit of milk (2 tbsp)
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon cinnamon (plus more for dusting)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • 1 1/2 cups half and half
  • 2 teaspoons vanilla extract

INSTRUCTIONS:

1. Adjust oven rack to center position and preheat oven to 375°F. Roll out crust. For a 9-inch pan your bottom crust should be around 11 inches in diameter. Place bottom crust in pie pan or dish. Flute edges and brush pie shell with milk. Refrigerate crust while you prepare filling.

2.In a large bowl mix together flour, sugars, cinnamon, nutmeg and salt. Stir in heavy cream, half and half, and vanilla until well incorporated. Pour into prepared pie shell and bake for 35 to 45 minutes or until crust is golden brown and the center of the pie is set. Dust with additional cinnamon, if desired. Cool for about 15 to 20 minutes before slicing.
SERVES: 8
SOURCE: Serious Eats
OVEN TEMP: 375°
OVEN TIME: 45 minutes
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