Elizabethtown Sugar Cream Pie |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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We coaxed this recipe from a dear neighbor who was a great Indiana cook. So I'm posting it here for safe keeping and family access. Ingredients:
1 1/2 cups white sugar |
1/4 cup all-purpose flour |
2 tablespoons cornstarch |
1 pinch salt |
2 cups milk or 2 cups half-and-half |
1 teaspoon vanilla |
1 tablespoon butter (to taste) |
1/4 teaspoon cinnamon, ground (to taste) |
1 (9 inch) pie crusts, unbaked |
Directions:
1. Preheat oven to 375º F.
2. Combine sugar, flour, cornstarch, and salt in a saucepan (or 6-cup microwave-safe bowl).
3. Gradually whisk in the milk, stirring until smooth.
4. Heat over medium-low heat (or microwave (700 Watts) on high power for 3 - 4 minutes) till it comes just to a boil and is somewhat thickened, stirring often. Don't over-cook here!
5. Remove from heat and stir in vanilla.
6. Pour into the pie shell (I use a deep-dish pie shell).
7. Dot the top with the butter slices.
8. Sprinkle with the cinnamon.
9. Bake for 15 minutes at 375º.
10. Reduce heat to 325º F and continue baking for 20 to 25 more minutes.
11. Cool for 45 - 60 minutes before slicing.
12. Note: filling may bubble over, but that makes the edge crust delicious! You may want to be prepared by placing a drip pan underneath the pie as it bakes.
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