Old Faithful Sugar Cream Pie Food

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.

GERSCHUH'S RESTAURANT OLD FASHIONED SUGAR CREAM PIE

Steps:

• Preheat home oven to 350 degrees.
• Mix the sugar with the flour until completely blended. Add the salt and whipping cream.
• Blend the half-and-half with the yolks and stir into the sugar mixture, then add the vanilla.
• Just blend the mixture; do not beat it.
• Pour into an unbaked pie shell, distribute the cold, chopped butter evenly on top of the pie filling and sprinkle cinnamon on the top.
• Bake the pie until the filling is completely set when the pie is jiggled. Bake "until it bubbles through for 10 minutes." In a convection oven that takes and hour and 15 minutes. In the home oven start checking the pie after an hour.
• Gerschuh's.

OLD FASHIONED CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar, egg, half and half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon.
• Bake in preheated oven for 60 to 70 minutes, until set in center.

SUGAR CREAM PIE

Steps:

• Make the crust: Pulse the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk; wrap tightly and refrigerate at least 1 hour and up to 1 day.
• Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 30 minutes.
• Place a baking sheet on the middle oven rack and preheat to 425 degrees F. Make the filling: Whisk the heavy whipping cream, sugar, flour and vanilla in a bowl. Pour into the chilled crust, dot with the butter and sprinkle the nutmeg on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center will still jiggle slightly); cover the crust edges with foil if they're browning too quickly. Transfer to a rack and let cool completely. Serve chilled or at room temperature.

AMISH SUGAR CREAM PIE

Steps:

• In sauce pan combine, white sugar, salt, half-and-half and whipping cream.
• Bring to a boil.
• In another sauce pan, combine Br.sugar & cornstarch.
• Gradually whisk in hot mixture into br.sugar mixture.
• Add margarine/or butter (to me this makes it even better.).
• Cook over med. heat, whisk constantly, 5 min or until thick.
• Simmer 1 minute and stir in van.
• Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.
• Bake at 375°F for 25 minutes.
• I recommend recipe #126072 for this pie.