Friday, August 12, 2022

Old Fashioned Sugar Cream Pie

First Place Old Fashioned Sugar Cream Pie

Karri Perry|2022-makes one 9 inch pie.

1 prepared pie crust chilled

(For dough: 

1 1/2 cups all purpose flour

1 Tablespoon sugar

2 teaspoons salt

6 Tablespoons unsalted butter

1 Tbs butter flavored Crisco

1/4 cup ice water)

For the crust: mix together the flour, salt and sugar. Cut in the butter and Crisco until a crumbly appearance forms. Then drizzle the water in, until dough comes together—depending on humidity-you may need a little less water  or a little more water… always try to get dough to come together using the least amount of water necessary—too much liquid = tough crust.  Roll out on a well floured piece of parchment paper-flour the rolling pin too. Roll to 1/4 inch thickness—fill pie plate, crimp edges and then put it in the freezer until ready to fill.

Pie Filling:

1 Tablespoon light brown sugar-packed

1/3 cup all purpose flour plus 1 Tablespoon flour divided

2 cups heavy whipping cream

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

2 Tablespoons unsalted butter

1/4 teaspoon ground cinnamon 

Prepare crust-chill until ready to fill.

In a medium bowl gently whisk together the granulated sugar and 1/3 cup of flour.  Add the heavy whipping cream and vanilla. Stir gently to combine. 

To the pie shell-mix together the brown sugar and 1 Tablespoon of flour-sprinkle mixture into the bottom of the empty pie shell.

Pour the cream/sugar mixture into the pie shell.


Dot with butter-cut into 8 tiny pieces.

Sprinkle the top of the pie with ground cinnamon.

Bake on the lowest rack of a preheated 350 degree oven for 60 minutes total—first for 40 minutes and check to make sure crust isn’t over-browning. ((pro tip: Good idea to use a pie drip catcher—or a rimmed baking sheet in case it bubbles over))  Cover the crust edges with a pie crust shield (or aluminum foil) if necessary and bake 20 minutes more until pie is bubbly.  Pie will be mostly set—but still jiggly; pie will firm up as it cools. Allow to cool, and then refrigerate for at least 2 hours-overnight is best.

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