The Tri-City Herald's Food & Wine section July 14 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
The three essential ingredients in this iconic Indiana pie are cream, sugar and flour. Traditionally, the dry ingredients are put in the shell, the cream is added and then the filling is stirred with the fingers. All kinds of flavors can be added ‹ vanilla, rosewater, lemon or orange zest. This recipe is from “Prairie Home Cooking” by Judith M. Fertig (Harvard Common Press, 1999, $16.95).
Hoosier Sugar Cream Pie
Makes 1 pie, 8 to 10 servings
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1 cup whipping cream
1 cup half-and-half cream
1 cup sugar
1/2 cup flour
1 unbaked 9-inch pie shell
3 tablespoons unsalted butter, cut into small dots
Freshly grated nutmeg
Preheat oven to 425 degrees.
In medium bowl, whisk together cream, half-and-half, sugar and flour. Pour into pie shell. Dot top evenly with butter and sprinkle with nutmeg. Bake in preheated oven 15 minutes.
Remove pie from oven. Reduce heat to 350 degrees. Wrap edges of crust with aluminum foil (or use pie shield) to prevent burning, return pie to oven and bake 45 minutes more. Let cool on rack; pie will set upon standing. Serve at room temperature
From: McClatchy-Tribune Information Services