Hoosier Pie

Name: Hoosier Pie
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10 serving(s)
Ingredients: 0.5 (14 1/8 ounce) package refrigerated pie dough; 1 cup granulated sugar; 5 tablespoons all-purpose flour; 1 tablespoon cornstarch; 1/4 teaspoon salt; 1 cup half-and-half; 1 cup whole milk; 2 large egg yolks; 1 teaspoon vanilla extract; 1/4-1/2 teaspoon freshly grated nutmeg

Submitted by pickman

"This simple custard pie originated in the 1800s as a way to use ingredients typically on hand: butter, flour, and sugar or maple syrup. Similar to the Hoosier Pie is the Pennsylvania Chess Pie; it is thought both were created by either Shaker or Amish cooks."

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photo by Nimz_

Ready In:: 1hr 35mins
Ingredients:: 10
Serves:: 10

ingredients

0.5 (14 1/8 ounce) package refrigerated pie dough
1 cup granulated sugar
5 tablespoons all-purpose flour
1 tablespoon cornstarch
¹⁄₄ teaspoon salt
1 cup half-and-half
1 cup whole milk
2 large egg yolks
1 teaspoon vanilla extract
¹⁄₄ - ¹⁄₂ teaspoon freshly grated nutmeg

directions

Preheat oven to 375°.
Fit dough into a 9-inch pie plate. Fold edges under; flute.
In a large bowl, whisk together sugar, flour, cornstarch, and salt. Add half-and-half, and mix well.
Combine whole milk and egg yolks in a medium bowl, stirring with a whisk; add to sugar mixture, and whisk to combine well. Stir in vanilla.
Pour mixture into prepared crust and sprinkle nutmeg over top. Bake at 375° for 1 hour and 15 minutes, until filling is set and lightly browned. Cool completely before serving.

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Reviews

This is NOT a Hoosier Pie! Being from Indiana, having this as our state pie, and having grandparents who would make it from scratch I should know. Hoosier Pie (sugar cream pie, desperation pie) does not contain eggs. It's a mix of sugar and cream and uses flour to thicken the mix.While this might be good, this is not labeled correctly and should be renamed. Personally I think this one is too temperamental because it contains eggs. Sugar cream pie is supposed to be more forgiving than this is. To get the lovely golden brown, marbled texture that a sugar cream pie has we back it high for a little, then drop the temp down for the rest of the time. Try baking at 450 degrees F for 10 minutes, then drop the temperature down to 325 for 35 minutes. Tastes better the next day after being chilled, in my personal opinion.

Tyrel H.
Where is that 10 star. this is just excellent and the spice flavoring is perfect although I didn't have fresh grated nutmeg I used about 1/8 teaspoon of the dried and it was just right. My crust did burn as most of my pies do (I don't have one of the crust covers that some use) I also baked mine about 10 minutes longer because I didn't think it had set totally. I covered it with foil that last little bit. I will be making this a lot. Thank you so much for sharing. Made for Spring PAC 2014.

Nimz_