Of course! It’s a delight to hear about a culinary discovery that brings so much joy. Based on your description of an irresistibly delicious Amish treat, the most likely candidate is the legendary Amish Sugar Cream Pie. Often called “Hoosier Sugar Cream Pie” or “Desperation Pie,” it’s a simple, humble, yet profoundly comforting dessert that is a staple in Amish and Mennonite communities.
Its magic lies in its perfect balance of a creamy, vanilla-custard-like filling and a crisp, cinnamon-dusted top, all within a flaky, buttery crust. It’s the kind of dessert that you intend to have just a small slice of, but find yourself going back for “just one more bite” until the pan is empty.
Here is a comprehensive guide to this wonderful treat.
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A Comprehensive Guide to Amish Sugar Cream Pie
Introduction
Amish Sugar Cream Pie is a testament to the “waste not, want not” philosophy. It is a “desperation pie,” a category of pies created from non-perishable, pantry-staple ingredients that were available year-round, unlike fresh fruit. When the apple bins were empty and the berry bushes were bare, a farmer’s wife could still whip up this incredible pie with just flour, sugar, butter, cream, and vanilla. The result is a deceptively simple dessert with a rich, velvety texture and a flavor that is pure, sweet comfort. Its unassuming appearance belies a taste that is utterly captivating and, as you experienced, completely addictive.
History and Lore
The exact origins are lost to time, but the pie is firmly rooted in the Amish and Mennonite communities of Pennsylvania and later, the Midwest (especially Indiana and Ohio). The Amish, who emigrated from Europe in the 17th and 18th centuries, were masters of frugal and practical cooking. This pie required no expensive ingredients and could be made quickly without special equipment. Its durability also made it a common sight at church potlucks, family reunions, and bake sales. It’s a pie born of ingenuity and resourcefulness, representing the very heart of heartland cooking.
Benefits and Allure
· Simplicity: It requires no special skills or complex techniques.
· Pantry-Friendly: Made with ingredients you likely already have.
· Comforting: The warm, creamy, vanilla-cinnamon flavor is the definition of comfort food.
· Versatile: Served warm, it’s a decadent custard; served cold, it’s a firm, sliceable delight.
· Crowd-Pleaser: Its universal appeal makes it a hit with people of all ages.
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The Grand Recipe: Classic Amish Sugar Cream Pie
This recipe yields one deep-dish 9-inch pie.
Ingredients
For the Single Crust:
· 1 ¼ cups all-purpose flour
· ½ teaspoon salt
· ½ cup (1 stick) cold unsalted butter, cubed
· 3-4 tablespoons ice water
For the Filling:
· 1 cup granulated sugar
· ½ cup all-purpose flour
· ¼ teaspoon salt
· 2 cups heavy cream (or a mix of 1 cup whole milk & 1 cup cream for a slightly lighter version)
· 1 teaspoon pure vanilla extract
· ¼ cup (½ stick) unsalted butter, cut into small pieces
· 1 teaspoon ground cinnamon
Equipment
· 9-inch deep-dish pie plate
· Mixing bowls
· Pastry cutter or food processor (for the crust)
· Whisk
Methods & Instructions
Part 1: Making the Pie Crust
1. Combine Dry Ingredients: In a large bowl, whisk together the 1 ¼ cups of flour and ½ teaspoon of salt.
2. Cut in Butter: Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
3. Add Water: Sprinkle the ice water, one tablespoon at a time, over the mixture. Gently mix with a fork until the dough just begins to clump together. You may not need all the water.
4. Form the Dough: Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll and Fit: On a floured surface, roll the dough into a 12-inch circle. Carefully transfer it to your pie plate. Trim and crimp the edges as desired. Prick the bottom and sides gently with a fork. Place the crust back in the refrigerator while you preheat the oven to 400°F (200°C).
Part 2: Forming the Filling & Baking
The unique “formation” of this pie is that it’s not pre-mixed in a bowl. The ingredients are layered directly into the unbaked crust, and the magic happens in the oven.
1. The Dry Base: In a small bowl, whisk together the sugar, ½ cup of flour, and ¼ teaspoon of salt. Sprinkle this dry mixture evenly over the bottom of your unbaked pie crust.
2. The Cream Pour: Slowly and gently, pour the heavy cream over the sugar-flour mixture. Try to cover the entire surface. Do not stir.
3. Add Vanilla and Butter: Drizzle the vanilla extract over the cream. Dot the entire surface with the small pieces of ¼ cup of butter.
4. The Cinnamon Dusting: Finally, and most importantly, sprinkle the ground cinnamon evenly over the top. This will form the signature spiced “crust” as it bakes.
5. Bake: Place the pie on a baking sheet (to catch any potential drips) and bake at 400°F (200°C) for 15 minutes.
6. Reduce Heat and Continue Baking: After 15 minutes, reduce the oven temperature to 375°F (190°C). Continue baking for 30-40 minutes, or until the filling is bubbly all over and the top is a beautiful golden brown with dark cinnamon spots. The center may still seem a little jiggly, but it will set as it cools.
7. Cool Completely: This is crucial. The pie must cool at room temperature for at least 3-4 hours to fully set. For the cleanest slices, refrigerate it for a few hours after it has cooled.
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Nutrition Information (per slice, approx. 1/8 of pie)
· Calories: ~550-650
· Total Fat: 35-40g
· Saturated Fat: 22-25g
· Carbohydrates: 55-60g
· Sugars: 35-40g
· Protein: 4-5g
Note: This is a rich, indulgent dessert. Enjoy it in moderation as a special treat.
Conclusion
Amish Sugar Cream Pie is more than just a recipe; it’s a edible piece of American history. It proves that luxury doesn’t require complexity. The richest flavors often come from the simplest, purest ingredients combined with care and tradition. Its creation is a gentle, mindful process, and its consumption is an act of pure comfort.
For the Lovers of This Pie
Once you’ve fallen in love with the classic version, the adventure has only just begun! Here are some popular variations and serving methods to explore:
· The Method of Serving:
· Warm: Serve it slightly warm with a scoop of high-quality vanilla bean ice cream. The contrast is sublime.
· Cold: Chilled from the refrigerator, it slices neatly and has a firmer, more custard-like texture.
· Room Temperature: Many purists believe this is the ideal way to experience its full, creamy flavor.
· Creative Variations for the Adventurous:
· Chocolate Sugar Cream Pie: Add ½ cup of cocoa powder to the dry filling mixture.
· Maple Sugar Cream Pie: Substitute ½ cup of the granulated sugar with pure maple syrup. Reduce the cream by 2 tablespoons to compensate for the liquid.
· Brown Sugar Pie: Replace the white sugar with an equal amount of dark brown sugar for a deeper, caramel-like flavor.
· Nutty Delight: Sprinkle a layer of chopped pecans or walnuts over the bottom of the crust before adding the dry ingredients.
May this recipe bring the same warmth and joy to your kitchen that it has brought to Amish homes for generations. Happy baking