Several years ago, the Indiana State Fair focused on official Indiana State recipes. One of which was the “Hoosier” Sugar Cream Pie.
Story has it this pie originated in the Indiana Amish communities in the 1800’s. It was born out of necessity when apples were scarce and the basic ingredients of this pie were still plentiful.
In fact, the Indiana General Assembly elevated the status of this dessert as the “Official Indiana State Pie” in 2009. The 2017 Indiana State Fair in its 125th year on its present site along East 38th Street in Indianapolis, Indiana, will focus on “The Wonderful World of Food.” It will continue on until August 20, 2017.
“Hoosier” Sugar Cream Pie 1 unbaked pie crust for 9-inch pie ½ cup all-purpose flour ½ cup light brown sugar 1 cup plus 1 T. granulated sugar, divided 1/4 tsp ground cinnamon, divided 1/4 tsp ground nutmeg ½ tsp salt 1 ½ cups heavy cream 1 cup half-and-half 2 tsp. vanilla extract
Preheat oven to 375 degrees F. Place pie crust in a 9-inch pie plate, flute edges and set aside. In a large bowl, combine flour, brown sugar, 1 cup granulated sugar, ½ tsp cinnamon, the nutmeg and salt. Add heavy cream, half-and-half and vanilla; stir until well mixed. Pour into pie shell.
Bake 40 to 45 minutes, or until center is set; let cool. In a small bowl, mix remaining sugar and cinnamon; sprinkle over pie before serving.
Etc. — This recipe is super simple and full of classic cinnamon and nutmeg flavors that made this pie a state specialty. Note: I did use Splenda for Baking for both white and brown sugar in this recipe for those of our readers who have to watch their sugar intake in recipes!