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You Asked For It: Sugar pie

I'm looking for a sugar pie recipe like my German grandmother used to make. Thank you. Joe Kahl, Palm Harbor

Spring Hill resident Cindy Shea shares a recipe she found on foodnetwork.com. This recipe was a challenge. When I first made it the center did not set, so I went to the website to double-check the recipe. I began reading the reviews of the recipe and discovered that the whipping cream was to be whipped before being added, a very important step the instructions originally omitted. So I made it a second time, whipping the cream first. I had high hopes but then it came out of the oven soupy. I let it cool on the counter, hoping it would begin to set. No luck. So I refrigerated it and viola! It set up. It was still a bit runny but very tasty. I have corrected the recipe below.

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MODERATE

Mae Dawson's Hoosier Sugar Cream Pie

1 1/3 cups sugar

½ cup all-purpose flour, unsifted

½ pint (1 cup) whipping cream, whipped

¾ cup milk

1 (9-inch) unbaked pie shell (frozen is okay)

2 tablespoons butter, cut into small pieces

Pinch nutmeg

Preheat oven to 450 degrees.

Stir together sugar, flour, whipped cream and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for 10 minutes, and then reduce heat to 350 degrees. Cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.

Makes 6 to 8 servings.

Source: Cindy Shea of Spring Hill

>>moderate

Mae Dawson's Hoosier Sugar Cream Pie

1 1/3 cups sugar

½ cup all-purpose flour, unsifted

½ pint (1 cup) whipping cream, whipped

¾ cup milk

1 (9-inch) unbaked pie shell (frozen is okay)

2 tablespoons butter, cut into small pieces

Pinch nutmeg

Preheat oven to 450 degrees.

Stir together sugar, flour, whipped cream and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for 10 minutes, and then reduce heat to 350 degrees. Cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.

Makes 6 to 8 servings.

Source: Cindy Shea of Spring Hill

You Asked For It: Sugar pie 06/22/10 [Last modified: Monday, June 21, 2010 6:32pm]

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