Sugar Cream Pie (Print Version)
# Ingredients:
→ Crust Section
01 -
2 tablespoons vodka
02 -
2-4 tablespoons ice-cold water
03 -
½ teaspoon table salt
04 -
1⅓ cups plain flour
05 -
½ cup cold, unsalted butter
06 -
2 tablespoons brown sugar
→ Filling Ingredients
07 -
pinch of nutmeg ground fresh
08 -
½ teaspoon cinnamon
09 -
¾ cup white sugar
10 -
¼ cup cornstarch
11 -
2 teaspoons vanilla essence
12 -
4 tablespoons soft butter
13 -
1 cup heavy whipping cream
14 -
1 cup light cream (half-and-half)
# Instructions:
01 -
Blend cold butter, sugar, salt, and flour in a processor. Gradually mix in vodka and water till clumped together. Let it rest in the fridge for 2 hours.
02 -
After rolling the dough, put it in the pie tin. Crimp the sides, poke the base, and cool for half an hour. Use weights to blind-bake at 375°F for 15 minutes.
03 -
Mix sugar, butter, cornstarch, both creams, and warm them till bubbly and thick. Add vanilla at the end and mix well.
04 -
Spoon the filling into the pie crust, sprinkle nutmeg and cinnamon on top, and cook at 375°F for 15 to 20 minutes till it browns.
05 -
Set aside to cool on a rack for 30 minutes. Pop in the fridge for 2 to 3 hours to fully set before eating.
# Notes:
01 -
Beloved pie from Indiana
02 -
Vodka makes it less chewy
03 -
Needs to stay chilled