Sunday, April 8, 2012
My Favorite Pie Ever!
For years, this has always been my favorite pie. This is also the easiest pie to make as well.
This pie brings back wonderful memories of childhood. I love this original recipe because the pie is a tad runny rather than the consistency of a firm custard. It comes out great, whether one chooses to use 2% or whole milk or cream.
The recipe has been traced back to 1816, the year Indiana became a state and has been said to have originated by early Quaker settlers.
This pie was a staple after the fall harvest, when all the fruit was gone. When the settlers would run out of apples and fruit from the fall harvest, they would start making these pies from ingredients available in almost any farmhouse when winter would start and around the holidays of Thanksgiving and Christmas.
Virtually unheard of outside of Indiana, Sugar Cream Pie officially became Indiana’s State Pie in 2009.
Durbin Hotel Sugar Cream Pie
1 prepared 8 inch pastry shell, baked and cooled
½ c. milk
½ c. butter
1 c. sugar
1 c. heavy cream
¼ c. cornstarch
½ c. milk
Dash of nutmeg
Preheat oven to 400.
In a double boiler, combine sugar, butter, ½ c. milk and cream. Heat until butter is melted and mixture is simmering, stirring occasionally. In a small bowl, combine remaining milk and cornstarch. Whisk until smooth, then slowly pour into hot cream mixture, whisking constantly. Simmer mixture until thickened, about 5 minutes, stirring constantly. Pour into baked pastry shell and sprinkle with the nutmeg. Bake for 5 minutes. Allow to cool before serving.