Sugar Cream Pie

• portionen: 1 9-inch pie

Zutaten

1 recipe basic pie dough

For the filling:

¾ cup all-purpose flour

½ cup granulated sugar

1 cup light brown sugar

½ tsp. ground cinnamon (plus more for dusting)

¼ tsp. nutmeg

¼ tsp. kosher salt

1½ cups heavy cream

1½ cups half and half

2 tsp. vanilla extract

Anweisungen

01

To blind-bake the pie shell, preheat the oven to 400˚ F. Roll pie dough out on a lightly floured surface to a 12-inch disc. Place it in a 9-inch pie plate, trimming away the excess and creating decorative edges as desired. Prick the bottom and sides of the crust with the tines of a fork. Line the crust with a piece of aluminum foil or parchment paper and fill with baking beads. (If you don’t have baking beads, dried beans or rice also work.) Bake for 25 minutes. Remove the baking beads and foil and bake about 5-10 minutes more, until light golden. Transfer to a wire rack and let cool. Reduce the oven temperature to 375˚ F.

02

In a large bowl, combine the flour, sugars, cinnamon, nutmeg and salt. Gradually whisk in the heavy cream, then stir in the half and half and vanilla. Pour the mixture into the pre-baked pie shell.

03

Bake for 40-45 minutes or until the top is browned and the center is just set. Dust with additional cinnamon, if desired. Let cool completely before slicing and serving.

Notizen

https://everydayannie.com/2015/03/11/sugar-cream-pie/