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Sugar Cream Pie


Pastry for 9-inch one crust pie

3 tablespoons all-purpose flour

1 1/2 cups granulated sugar

1 1/2 cups heavy whipping cream, room temperature

1 teaspoon pure vanilla extract

Whole nutmeg

Preheat oven to 425 degrees F.

Prepare pie pastry.

Place flour and sugar in the unbaked pie shell.

Add cream and mix well using your fingers to slowly mix the dry and liquid ingredients (the prevent the cream from whipping).

Add vanilla extract and continue stirring with fingers.

Sprinkle with freshly grated nutmeg.

Bake 10 minutes; reduce heat to 325 degrees F. and continue baking for approximately 45 to 55 minutes.

Center will appear soft, but pie will set up as it cools.

Do not over bake.

Remove from oven.

Although you may refrigerate the pie, it usually isn’t necessary to get it to set.

*Note: The recipe appears to have originated in Indiana with the Shaker and/or Amish communities in the 1800s as a great pie recipe to use when the apple bins were empty. You will find somewhat similar pies in the Pennsylvania Dutch County and a few other places in the United States with significant Amish populations.

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