Old Faithful Sugar Cream Pie Recipes

SUGAR CREAM PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

OLD FAITHFUL SUGAR CREAM PIE

Steps:

• Put the sugar and flour in the bowl of a stand mixer or a large mixing bowl if using a hand mixer. Whisk together until fully combined and an even color.
• To the mixing bowl, add both of the creams, vanilla and salt. Beat with the whisk attachment on the stand mixer (or a handheld mixer) for about 6 minutes. The mixture should be fluffy and thickened.
• Cover the mixing bowl and allow it to rest for 1 hour in the fridge.
• Depending on your oven, preheat it to 425º so that it's at temperature when the filling is finished resting. With my oven, I just preheated it when my filling went into the fridge for its rest. You'll want to make sure you preheat for at least 30 minutes, but some ovens might take even longer. To prevent the pie from having a soggy bottom, it's best to also preheat a baker's stone or baking sheet in the oven at this point.
• Take our your unbaked pie crust and the filling once it has rested for an hour. Fill the pie crust with the filling by gently pouring it into the pie crust shell. Flatten with a spatula to make sure the top is smooth and even.
• Top the pie with nutmeg. Fresh grated is best if you have it. Just get a good dusting evenly over the top of the entire pie.
• Bake the pie on the preheated baking stone or cookie sheet at 425º for about 10 minutes. Turn the oven heat down to 375º and continue to cook for 20-30 minutes or until the pie filling no longer jiggles. Allow the baked pie to cool on a wire rack for 1 hour before storing in the fridge.

OLD FASHIONED SUGAR CREAM PIE RECIPE - (3.9/5)

Steps:

• Sift flour, sugar and salt three times and to be sure they are mixed well. Add boiling water, stirring well to prevent lumps. Then add the small can of milk and vanilla. Pour into a 9 inch unbaked pie crust. Dot top with butter and sprinkle with nutmeg. Bake at 450° for 10 minutes, reducing heat to 350° for 20 minutes or until done. The secret is getting the flour and sugar mixture sifted and mixed well.