Old-Fashioned Sugar Cream Pie
Reprinted with permission from The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families (Andrews McMeel Publishing LLC, 2015).
Recipe by Mary Lou Topp (and her mother), Botkins, Ohio
Recipe by Mary Lou Topp (and her mother), Botkins, Ohio
Yield: 8 servings
1 tablespoon packed light brown sugar
1 tablespoon plus 1/3 cup all-purpose flour, divided
1 9-inch frozen deep-dish pie shell, thawed
2 cups heavy cream
1 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, cut up
ground cinnamon to taste
Heat oven to 350 degrees. Whisk together brown sugar and 1 tablespoon flour in a small bowl. Sprinkle evenly on bottom of pie shell. Whisk cream, sugar, remaining 1/3 cup flour, and vanilla extract in a medium mixing bowl until smooth. Place pie shell on a rimmed baking sheet. Pour filling into pie shell (it will be very full). Dot filling with butter. Sprinkle with cinnamon. To prevent over browning, cover edge of pie with aluminum foil. Bake for 40 minutes; remove foil. Bake for 25 minutes or until top is lightly browned and filling is bubbling across the surface. (The pie won’t appear set but will firm up upon cooling). Cool pie completely on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.
1 tablespoon packed light brown sugar
1 tablespoon plus 1/3 cup all-purpose flour, divided
1 9-inch frozen deep-dish pie shell, thawed
2 cups heavy cream
1 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, cut up
ground cinnamon to taste
Heat oven to 350 degrees. Whisk together brown sugar and 1 tablespoon flour in a small bowl. Sprinkle evenly on bottom of pie shell. Whisk cream, sugar, remaining 1/3 cup flour, and vanilla extract in a medium mixing bowl until smooth. Place pie shell on a rimmed baking sheet. Pour filling into pie shell (it will be very full). Dot filling with butter. Sprinkle with cinnamon. To prevent over browning, cover edge of pie with aluminum foil. Bake for 40 minutes; remove foil. Bake for 25 minutes or until top is lightly browned and filling is bubbling across the surface. (The pie won’t appear set but will firm up upon cooling). Cool pie completely on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.