Durbin Hotel Sugar Pie Indiana Recipes

INDIANA SUGAR CREAM PIE

Steps:

• Make the Pate Brisee: Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
• Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. Dough can be frozen up to 3 months; thaw in refrigerator before using.
• Make the pie: On a lightly floured surface, roll out 1 disk pate brisee to a 13-inch round, about 1/8 inch thick. (Reserve remaining disk for another use.) Fit dough into a 9-inch pie dish and press into bottom edges and up the sides. Trim edge, leaving a 1-inch overhang; fold edge under and crimp as desired. Freeze 15 minutes.
• Preheat the oven to 375 degrees with the rack located in the lower third. Line crust with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.
• Bake until the edges of the pastry begin to turn golden, about 25 minutes. Carefully remove pie weights and parchment paper. Continue to bake until crust is golden brown in color, about 15 minutes more. Transfer the crust to a wire rack to cool slightly.
• Melt butter in a medium saucepan. Add flour and cook, whisking, over medium heat for 2 minutes (do not let flour darken). Whisk in milk, cream, sugar, and vanilla. Bring to a boil; reduce heat to medium-low and simmer until thickened, 5 to 7 minutes. Strain mixture into cooled crust and bake until filling is slightly set, about 25 minutes. Let cool completely on a wire rack before serving.

DURBIN HOTEL SUGAR PIE INDIANA RECIPE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In the top of a double boiler, combine butter, sugar, 1/2 cup whole milk, cream. Heat until butter is melted and mixture is simmering, stirring occasionally. In a small bowl, combine 1/2 cup whole milk and cornstarch. Whisk until smooth, then slowly pour into hot cream mixture, whisking constantly. Simmer mixture until thickened, about 5 minutes, stirring constantly. Pour into baked pastry shell and sprinkle with ground nutmeg. Bake in preheated oven for 5 minutes. Allow to cool before serving.

IVY HOUSE INDIANA SUGAR CREAM PIE

Steps:

• In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
• Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
• Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
• Remove pan from heat and stir in vanilla.
• Pour the filling into the cooled pie shell, smooth the top.
• Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
• Serve with a dollop of whipped cream.

DURBIN HOTEL SUGAR CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In the top of a double boiler, combine the butter, sugar, 1/2 cup whole milk, and whipping cream. Heat until butter is melted and mixture is simmering, stirring occasionally.
• In a small bowl, combine 1/2 cup cold whole milk and cornstarch. Whisk until smooth, then slowly pour into hot cream mixture, whisking constantly. Simmer mixture until thickened, about 5 minutes, stirring constantly. Pour into baked pastry shell and sprinkle with ground nutmeg.
• Bake in preheated oven for 5 minutes. Allow to cool before serving.

DURBIN HOTEL SUGAR CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In the top of a double boiler, combine the butter, sugar, 1/2 cup whole milk, and whipping cream. Heat until butter is melted and mixture is simmering, stirring occasionally.
• In a small bowl, combine 1/2 cup cold whole milk and cornstarch. Whisk until smooth, then slowly pour into hot cream mixture, whisking constantly. Simmer mixture until thickened, about 5 minutes, stirring constantly. Pour into baked pastry shell and sprinkle with ground nutmeg.
• Bake in preheated oven for 5 minutes. Allow to cool before serving.