Hoosier Sugar Cream Pie

This pie brings back wonderful memories of childhood when my family would enjoy this sweet dessert at the old Durbin Hotel in Rushville, Indiana and at the Copper Kettle in Morristown. I love this original recipe because the pie is a tad runny rather than the consistency of a firm custard. It comes out great, whether one chooses to use 2% or whole milk or cream.

The Copper Kettle, Morristown, Indiana

The recipe has been traced back to 1816, the year Indiana became a state and has been said to have originated by early Quaker settlers. (See photo of one of my pioneer Quaker great, great, grandmothers.)

This pie was a staple after the fall harvest, when all the fruit was gone. When the settlers would run out of apples and fruit from the fall harvest, they would start making these pies from ingredients available in almost any farmhouse when winter would start and around the holidays of Thanksgiving and Christmas.

Virtually unheard of outside of Indiana, Sugar Cream Pie officially became Indiana’s State Pie in 2009.



Preheat oven to 410 degrees.

Ingredients:

1 unbaked pie crust
¼ cup white sugar
¼ cup brown sugar
1 generous tablespoon butter
2 heaping tablespoons flour
1 pinch salt
Your choice of 2% or whole milk or cream (1-1 ½ cups…enough to fill pie shell).
1 egg yolk
Sprinkle of nutmeg and/or cinnamon

Mix brown and white sugar with flour. Sprinkle flour/sugar mixture over pie crust. Beat egg yolk and butter with milk. Fill pie shell. Take a spoon and swirl it through the milk mixture a couple of times. Sprinkle top with cinnamon or nutmeg.
Bake at 410 degrees for 10 minutes. Then bake at 350 for 45 minutes. The filling should be bubbling. The center should still jiggle. Be careful not to overcook or the filling will not set.

P.S. Sadly, the Durbin Hotel closed years ago, but the Copper Kettle is still serving their famous fried chicken dinners and sugar cream pie!