Name: Sugar Cream Pie
Prep time: 45 min
Total time: 4 h 15 min
Yield: 8 - 10 serving(s)
Ingredients: 3 c. all-purpose flour, plus more for dusting; 1 tsp. kosher salt; 3/4 c. cold vegetable shortening, cut into pieces; 3/4 c. cold salted butter, cut into pieces; 1 large egg; 4 tbsp. ice water, plus more as needed; 1 tbsp. distilled white vinegar; 1/3 c. cornstarch; 1/4 tsp. kosher salt; 1 c. plus 2 tablespoons granulated sugar; 3 c. heavy cream; 1/2 c. (1 stick) salted butter; 1 tbsp. vanilla extract; 1 tsp. ground cinnamon; 1/4 tsp. freshly grated nutmeg

Step 1For the Crust: Preheat the oven to 400˚F. In a large bowl, mix together the flour and salt. Add the shortening and butter. With a pastry cutter or your fingers, work the shortening and butter into the flour until the mixture resembles coarse crumbs, 3 to 4 minutes.

Step 2In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the ice water and vinegar. Stir gently until just combined and the dough holds together when pinched. If the dough does not hold together when pinched, add more water, 1 teaspoon at a time.

Step 3Divide the dough into 2 equal pieces. Form them into balls, then place each ball in a 1-gallon zip-top plastic bag (do not seal). Using a rolling pin, slightly flatten each ball of dough into a disk (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the refrigerator for at least 2 hours and up to overnight.

Step 4Roll one disc of pie dough into a 13-inch circle on a lightly floured surface. Transfer the dough to a 9-inch deep-dish pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired. Thoroughly prick the bottom and sides of the dough with a fork and place the pie plate in the freezer for 30 minutes. Freeze the remaining pie crust disc for future use.

Step 5Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake until the edges of the crust are very lightly golden, 16 to 18 minutes.

Step 6Remove the pie weights and parchment paper. Using a fork, prick the bottom and sides of the pie crust a few times to keep it from puffing. Return the crust to the oven and bake until it is set, dry, and very lightly golden, 7 to 9 minutes more. Allow to cool slightly, about 10 minutes. Reduce the oven temperature to 350˚F.

Step 7For the Pie: In a medium saucepan, whisk together the cornstarch, kosher salt, and 1 cup of the sugar. Whisk in the cream and place the pan over medium heat. Add 6 tablespoons of the butter and bring the mixture to a boil, stirring constantly. Allow the mixture to boil for 1 minute before removing from the heat. Whisk in the vanilla and pour the mixture into the prepared pie crust.

Step 8In a small microwave-safe bowl, melt the remaining 2 tablespoons of butter. In another small bowl, combine the cinnamon, nutmeg, and the remaining 2 tablespoons of sugar. Carefully pour the melted butter over the filling and sprinkle evenly with the sugar mixture. Bake until fragrant, bubbling, and still jiggly, 25 to 30 minutes.

Step 9Allow the pie to cool on a wire rack for at least 2 hours. Refrigerate for at least 1 hour before serving.

Sugar Cream Pie

Ingredients

For the Crust:

For the Pie:

Directions

Pies and Tarts