Best Old Fashioned Sugar Pie Recipes

OLD FASHIONED SUGAR CREAM PIE

Steps:

• 1. Preheat oven to 350 degrees. Mix the sugar with the flour until completely blended. Add the salt and whipping cream. Blend the half-and-half with the yolks only and stir into the sugar mixture; then add vanilla. It is important to just blend the mixture - do NOT beat it. Pour into an unbaked pie shell and sprinkle with cinnamon on top. Bake the pie until the filling is completely set when the pie is jiggled, or until it bubbles through for 1 minutes. Start checking after one hour.

CHERRY PIE INSPIRED BY AN "OLD FASHIONED" COCKTAIL (SOUR CHERRIES STEWED WITH RAW SUGAR, BOURBON AND ORANGE BITTERS)

Steps:

• For the cherry filling: Combine the cherries, sugar and lemon juice in a saucepan, combine the cherries with sugar and lemon juice. Sprinkle with the tapioca and simmer for 5 minutes. Pour into a large bowl and stir in the bourbon, almond extract and orange bitters. Let cool and refrigerate for about 1 hour. Preheat the oven to 350 degrees F and place the oven rack in the lower third of the oven. Divide the dough into 2 equal pieces. Roll each dough piece on a lightly-floured surface into a 12-inch disk. Gently place one disk into a 9-inch pie pan, bringing it up the sides. Make a few incisions in the middle of the remaining crust. Pour the cherry filling into the prepared pie shell. Lightly brush the border of the pie shell with water, and top with the second piecrust. Tightly seal the dough by pressing the edge with a fork or your fingers. Create some decorative touches with the scrap dough if desired to decorate the pie. Lightly brush the pastry shell with the cream and sprinkle with a little sugar. Place the pie on a larger baking sheet lined with parchment paper to catch any spills. Bake the pie until the crust is a deep golden brown color and the cherry juices are starting to bubble, 35 to 45 minutes. Let cool, and then serve with softly whipped cream or vanilla ice cream.

GERSCHUH'S RESTAURANT OLD FASHIONED SUGAR CREAM PIE

Steps:

• Preheat home oven to 350 degrees.
• Mix the sugar with the flour until completely blended. Add the salt and whipping cream.
• Blend the half-and-half with the yolks and stir into the sugar mixture, then add the vanilla.
• Just blend the mixture; do not beat it.
• Pour into an unbaked pie shell, distribute the cold, chopped butter evenly on top of the pie filling and sprinkle cinnamon on the top.
• Bake the pie until the filling is completely set when the pie is jiggled. Bake "until it bubbles through for 10 minutes." In a convection oven that takes and hour and 15 minutes. In the home oven start checking the pie after an hour.
• Gerschuh's.

CHERRY PIE INSPIRED BY AN "OLD FASHIONED" COCKTAIL (SOUR CHERRIES STEWED WITH RAW SUGAR, BOURBON AND ORANGE BITTERS)

Steps:

• For the cherry filling: Combine the cherries, sugar and lemon juice in a saucepan, combine the cherries with sugar and lemon juice. Sprinkle with the tapioca and simmer for 5 minutes. Pour into a large bowl and stir in the bourbon, almond extract and orange bitters. Let cool and refrigerate for about 1 hour.
• Preheat the oven to 350 degrees F and place the oven rack in the lower third of the oven.
• Divide the dough into 2 equal pieces. Roll each dough piece on a lightly-floured surface into a 12-inch disk. Gently place one disk into a 9-inch pie pan, bringing it up the sides. Make a few incisions in the middle of the remaining crust.
• Pour the cherry filling into the prepared pie shell. Lightly brush the border of the pie shell with water, and top with the second piecrust. Tightly seal the dough by pressing the edge with a fork or your fingers. Create some decorative touches with the scrap dough if desired to decorate the pie. Lightly brush the pastry shell with the cream and sprinkle with a little sugar. Place the pie on a larger baking sheet lined with parchment paper to catch any spills. Bake the pie until the crust is a deep golden brown color and the cherry juices are starting to bubble, 35 to 45 minutes.
• Let cool, and then serve with softly whipped cream or vanilla ice cream.

OLD-FASHIONED SUGAR CREAM PIE (DAVID LETTERMAN'S MOM)

Steps:

• 1. In a small bowl mix sugars, flour & salt. Gradually stir in heavy cream.
• 2. Pour into pie shell and sprinkle with grated nutmeg.
• 3. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees, bake for 20-25 minutes longer.
• 4. NOTE: Center of pie will be slightly runny when done.

OLD FASHIONED SUGAR PIE

Steps:

• Mix sugar, cornstarch and salt together in a microwavable bowl and stir in the milk.
• Microwave for 9 minutes, stopping to stir every 3 minutes.
• The object is to cook until it achieves a thick, pudding-like consistency, so it may take more or less time dependent upon the individual microwave.
• This can also be performed in a saucepan on the stovetop.
• Add the butter and vanilla into the mixture.
• Pour the thick mixture into the baked 8 inch pie shell and sprinkle the top with cinnamon.
• Serve at room temperature.

OLD FASHIONED SUGAR CREAM PIE

Steps:

• 1. Thoroughly mix all ingredients except cinnamon. Pour into unbaked pie shell and sprinkle top heavily with cinnamon. Bake at 350 for 1 hour.

OLD FASHIONED SUGAR CREAM PIE RECIPE - (3.9/5)

Steps:

• Sift flour, sugar and salt three times and to be sure they are mixed well. Add boiling water, stirring well to prevent lumps. Then add the small can of milk and vanilla. Pour into a 9 inch unbaked pie crust. Dot top with butter and sprinkle with nutmeg. Bake at 450° for 10 minutes, reducing heat to 350° for 20 minutes or until done. The secret is getting the flour and sugar mixture sifted and mixed well.

GERSCHUH'S RESTAURANT OLD FASHIONED SUGAR CREAM PIE

Steps:

• Preheat home oven to 350 degrees.
• Mix the sugar with the flour until completely blended. Add the salt and whipping cream.
• Blend the half-and-half with the yolks and stir into the sugar mixture, then add the vanilla.
• Just blend the mixture; do not beat it.
• Pour into an unbaked pie shell, distribute the cold, chopped butter evenly on top of the pie filling and sprinkle cinnamon on the top.
• Bake the pie until the filling is completely set when the pie is jiggled. Bake "until it bubbles through for 10 minutes." In a convection oven that takes and hour and 15 minutes. In the home oven start checking the pie after an hour.
• Gerschuh's.