I hope you got a chance to attend the Indiana State Fair or one of the county fairs in your part of the country. Unfortunately, we were chock full of projects, summer school and summer camps that we missed them all! One of my favorite things to eat at the fair other than the roasted corn, is the funnel cakes and pies. One in particular happens to be the official pie of the state of Indiana.(really, state pie? only in Indiana) If you have not tasted a slice of sugar cream pie, you are in for a real treat. It’s a cross between a custard and rich pudding-like filling. Its super sweet and creamy so only one piece of this pie will satisfy any sweet tooth.
I always make my own pie crust because I think store bought pie crust taste like cardboard, so I have included the recipe for the crust as well. This pie crust recipe so easy to make and requires just a few simple ingredients.
3 cups All purpose flour
1 1/2 cups Crisco shortening
1 Tablespoon white vinegar
5 Tablespoons ice water
1/4 teaspoon salt
Measure the flour and shortening in a mixing bowl. Using either a fork or pastry cutter, cut the shortening into the flour until flour resembles course meal. Make sure there are no large chunks of flour or shortening. In a small bowl, crack an egg and beat with fork. Add egg into the flour mixture along with the water and white vinegar. Add salt and gently stir flour mixture just until blended.
Form a ball with the dough and cut in half. Take each half and place inside a ziplock plastic freezer bag. Using a rolling pin, gently roll out the dough into a small disk. At this point you can freeze the second pie crust until needed. Chill the pie crust for the sugar cream pie for 20 minutes.
When ready to use the crust, remove from the freezer bag and place on a well flour surface and roll out into the desired size. Place pie crust in pie pan and cut off any hangover or excess crust. Pinch the edge of the crust between two fingers to make
Pinch the edge of the crust between two fingers to make a crimped effect on the pie edges.
1 1/3 cups sugar
1/2 cup flour (sifted)
2 teaspoons corn starch
1 cup heavy whipping cream
3/4 cups milk
2 teaspoons butter
Preheat oven to 350 degrees F
In a mixing bowl fitted with a paddle, beat the heavy cream until it is a whipped cream consistency. Add flour, corn starch, sugar and milk into whipped cream.
To prevent crust from browning too quickly, lightly place a sheet of tin foil over the entire pie, but do not seal the edges. After 30 minutes of baking remove foil so that the edges of the crust will brown. Bake for 35-40 minutes checking after 30 minutes to make sure filling is solid and not runny. If filling is still runny, bake for an additional 10 minutes. Remove from oven and cool until room temperature.