Recipe courtesy of Paula Haney
Print
Hoosier Sugar Cream Pie
Total:
3 hr 25 min
Prep:
20 min
Inactive:
2 hr
Cook:
1 hr 5 min
Yield:
One 9-inch pie
Level:
Easy
Total:
3 hr 25 min
Prep:
20 min
Inactive:
2 hr
Cook:
1 hr 5 min
Yield:
One 9-inch pie
Level:
Easy

Ingredients

Pie Crust:
  • 1 tablespoon red wine vinegar
  • 1 cup plus 3 tablespoons all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 7 tablespoons unsalted butter , cut into 1-inch cubes; 4 tablespoons chilled, 3 tablespoons frozen for 15 minutes
Filling:
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1/2 teaspoon vanilla paste or extract
  • Confectioners' sugar, for dusting

Directions

For the crust: Combine the vinegar with 1/2 cup ice water in a small bowl. Pulse the flour, sugar and salt in a food processor until combined. Add the 4 tablespoons chilled butter and pulse until the butter is in pea-size clumps and the mixture is sandy. Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-size clumps. Add 5 tablespoons of the vinegar mixture and pulse 2 or 3 more times. Squeeze a small amount of dough between your fingers. If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times. (Do not let the dough come together.) Turn the dough out onto a clean surface and gather it into a lumpy ball. Flatten into a disc, wrap in plastic and refrigerate at least 1 hour or overnight. On a floured surface, roll the dough into a 12-inch circle, about 1/8-inch thick. Fit into a 9-inch pie plate and trim the extra dough, leaving a 1-inch overhang. Reserve the trimmings. Fold the edges under the rim and crimp. Refrigerate the crust until firm, 20 minutes. Meanwhile, preheat the oven to 400 degrees F. Line the chilled crust with foil and fill with pie weights or dry beans . Bake until the edges are golden, 15 minutes. Remove the foil and weights and continue baking until the center of the crust is dry and golden brown, about 12 minutes. Cool slightly on a wire rack. Cover any cracks in the crust with the dough trimmings before filling. For the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust and bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature on a wire rack, then refrigerate until ready to serve. Dust with confectioners' sugar before slicing.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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