Amish Sugar Cream Pie With 100 Year Old Pie Crust Recipe 435

Steps:

• 1. In sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil.
• 2. In another sauce pan, combine brown sugar & cornstarch.
• 3. Gradually whisk in hot mixture into brown sugar mixture.
• 4. Add Butter. Cook over med. heat, whisk constantly, 5 min or until thick.
• 5. Simmer 1 minute and stir in vanilla.
• 6. Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg. Bake at 375°F for 25 minutes.

Steps:

• Amish Sugar Cream Pie In sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil. In another sauce pan, combine Br.sugar & cornstarch. Gradually whisk in hot mixture into br.sugar mixture. Add margarine/or butter (to me this makes it even better.). Cook over med. heat, whisk constantly, 5 min or until thick. Simmer 1 minute and stir in van. Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg. Bake at 375°F for 25 minutes. 100 Year Old Pie Crust Mix first 3 ingredients plus salt until crumbly. Add milk until mixed into dough. Shape into a ball and chill for 2 hours. Roll out on a floured pastry board.

Steps:

• Preheat oven to 425°F.
• Combine ingredients thoroughly using whisk.
• Pour into pie shell.
• Bake at 425°F for 10 minutes, reduce heat to 325°F, and bake for 45-55 minutes more, wrapping edges of pie crust with foil, if necessary, to prevent excessive browning (pie will appear slightly soft in center when done).
• Cool and refrigerate completely before cutting (it will firm up a little more as it sits).

Steps:

• 1. Mix first 3 ingredients plus salt until crumbly.
• 2. Add milk until mixed into dough.
• 3. Use when a crust is called for in pies.

Steps:

• In a medium saucepan, stir together the sugar, cornstarch and salt.
• Whisk in the half-and-half or light cream and cook and stir over medium heat until the mixture is thickened and bubbly.
• Remove from heat.
• Stir in butter, brown sugar and vanilla until butter melts.
• Pour into baked pie shell and sprinkle lightly with cinnamon.
• Bake the pie in a 325° oven for 30 minutes- the center of the pie will not be set.
• Cool the pie on a wire rack for 1 hour.
• Chill for 3 to 6 hours before serving- pie will set up upon chilling.
• Cover for longer storage.

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.

Steps:

• 1. Preheat oven to 375°F.
• 2. In a medium size saucepan, heat the cream and half & half together until lightly scalded (it should coat the back of a spoon but should NOT reach a boil). Remove from heat, and set aside.
• 3. In a mixing bowl, beat egg whites until frothy. Add the white sugar, and beat until well blended. Add the brown sugar, flour, salt and vanilla, and beat well.
• 4. Gradually whisk the warmed cream mixture to the egg white mixture, and mix well.
• 5. Pour the creamy pie batter into the unbaked pie shell. (If you like, you can sprinkle a light dusting of sugar, cinnamon or nutmeg on the surface - it's purely optional.) Place pie pan in bottom rack of oven, and bake about 20 to 30 minutes or until set.

Steps:

• Mix first 3 ingredients plus salt until crumbly.
• Add milk until mixed into dough.

Steps:

• In sauce pan combine, white sugar, salt, half-and-half and whipping cream.
• Bring to a boil.
• In another sauce pan, combine Br.sugar & cornstarch.
• Gradually whisk in hot mixture into br.sugar mixture.
• Add margarine/or butter (to me this makes it even better.).
• Cook over med. heat, whisk constantly, 5 min or until thick.
• Simmer 1 minute and stir in van.
• Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.
• Bake at 375°F for 25 minutes.
• I recommend recipe #126072 for this pie.

Steps:

• Beat egg whites stiff; add white sugar, flour and salt.
• add egg yolks and beat again.add evaporated milk that has been poured into a one pint cup and finished filling with water.and add brown sugar --.
• add vanilla and mix well.
• pour into 10" unbaked pie shell(glass pie dish preferred).
• bake at 400* until light brown.reduce oven heat to 325* and bake for an additional 30 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine brown sugar and flour in a mixing bowl. Mix in melted butter. Add evaporated milk, eggs, and vanilla extract; stir well. Pour into the pie shell.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until center is soft but not jiggly, 30 to 35 minutes. Remove from the oven and allow to cool.