Buttermilk Pie/Sugar Cream Pie in Indiana

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Oneiron339
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RE: Buttermilk Pie/Sugar Cream Pie in Indiana 2006/06/02 07:33:53 (permalink)
quote:
Originally posted by myway

Hi,
Well I am in Indiana. I am a transplanted Texan here cursed to walk this land for my past sins and transgressions.(Just kidding), but the saving grace are our pies and cookies etc. Here in Indiana you have a large part of the population whose families come from the South, Kentucky and so forth. Then on top of that we have the Amish population here as well. The Amish can cook like you would not believe. I had an Amish apple pie once that could not be matched. It was perfection. Sugar creme pie is also an Amish specialty. Warm it up in a microwave, slap on a healthy scoop of ice cream, and there you have it. See...there is more than corn in Indiana.

I think they also have a car race in Indiana every year about this time.
#31
roadtripxx
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RE: Buttermilk Pie/Sugar Cream Pie in Indiana 2006/06/14 01:23:54 (permalink)
Pie Pastry

INGREDIENTS:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup lard or vegetable shortening, or combination of shortening and butter, chilled
3 tablespoons ice water
PREPARATION:
Sift together the flour and salt; sift again. Cut in the shortening or lard with a pastry blender or two knives until the mixture resembles coarse cornmeal. Add ice water a tablespoon at a time (approximately 3 tablespoons in all), stirring the dough around the bowl with a fork. As soon as it is moist enough to gather into a ball, wrap in wax paper and refrigerate for about 30 minutes. Handle the dough as little as possible. Roll half of the pastry dough out on a floured surface to about 1/8-inch thickness. The pastry should be about 1 1/2 inches larger than the the pie plate. Repeat with the other half of dough for a double crust pie, or freeze the remaining dough for a future pie. Makes enough for a double crust for a 9- or 10-inch pie, or two single crusts.
If recipe calls for a pre-baked crust, prick the pie shell with a fork and bake in a preheated 350° oven for about 3 minutes; remove from the oven and prick some more if the crust is puffing up. Return to the oven and bake 5 minutes longer. Place on a wire rack to cool, then fill as recipe directs.

#32
dickestep
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RE: Buttermilk Pie/Sugar Cream Pie in Indiana 2007/03/16 11:30:09 (permalink)
quote:
Originally posted by EliseT

Poor deprived Sundancer! You bake one of these tonight when it's cool enough to turn the stove on. We're having a terrible heat wave, otherwise just typing this would have sent me into the kitchen!

BUTTERMILK PIE:

1 cup sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
3 Tbsp cornstarch (mixed with just a little water)
1/3 cup melted butter
3 large eggs
1 cup buttermilk
1 9-inch pie shell (unbaked)

Preheat oven to 350.

In a large bowl, combine the 1st 7 ingredients (Sugar through eggs). Beat with an electric mixer on low speed until well blended. Add the buttermilk and mix well.

Pour into pie shell. Set pie on a cookie sheet to catch drips, and bake 45 minutes or until set and brown on top. (FROM THE MAYBERRY COOKBOOK...I kid you not...it's a great cookbook!)

- I suppose you could exchange lemon juice and zest for the cinnamon and nutmeg, I know tea cakes come both ways. I'm not sure about the cornmeal, maybe it's used instead of cornstarch as a thickener.


I'm kicking up this fine Buttermilk Pie recipe I did a search for. It's my favorite and my kids always made me cook half a dozen of them every holiday.
#33
CajunKing
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RE: Buttermilk Pie/Sugar Cream Pie in Indiana 2007/03/16 16:14:37 (permalink)
Wick's Sugar Cream Pies are as good as always, hard to find but worth the search

Sugar Cream, Buttermilk, and Chess are similar, and are all delicious.

Here is my thread about Chess Pies with several recipes

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=15804&SearchTerms=chess,pie

#34
CajunKing
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RE: Buttermilk Pie/Sugar Cream Pie in Indiana 2007/03/19 15:40:00 (permalink)
I found a wick's sugar cream pie at WM last night it is thawing in the fridge and will be tongihts dessert.
#35
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