Old Fashioned Sugar Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup sugar
Scant 1/2 cup sifted flour
1 tsp salt
1 pint cream
1 tsp vanilla
Unbaked 9 inch pie shell
1 tbsp. butter
cinnamon
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Directions: |
Directions:Sift together sugar, flour and salt; stir in 1 cup cream to make a paste. Stir past until very smooth then add the remaining cup cream. Beat lightly, stir in vanilla.
Pour into unbaked pie shell; sprinkle with cinnamon and dot with 1 tablespoon butter.
Bake in 400º oven for 15 - 20 minutes. Reduce temperature to 325º - 350º for an additional 45 minutes to 1 hour. Filling must boil all over in little heat bubbles. If filling begins to boil over the pie shell, reduce heat slightly and work the filling down using a long pronged fork.
Pie is done when shaky but not runny. Variations given for time and temperature are necessary because of variations in equipment and conditions of the cream. |
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Number Of
Servings: |
Number Of
Servings:8 - 10 |
Personal
Notes: |
Personal
Notes: This recipe was a clipping found in Mom's cookbook that was published in the Indianapolis Star. It was the recipe used by The Blue Bird Restaurant in Morristown, IN. The article states "It is much more savory in flavor if served slightly warm. The pie may be frozen after being baked, for as long as six months. When used after freezing, merely toast or warm through until the butter globules stand liquid on the filling."
**Requested by Jenny & Cliff
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