As many of you know, 2016 is the bicentennial of our great state of Indiana, and pie is the perfect way to celebrate.
Our ancestors were self-reliant and grew, hunted or caught their own food. Life was simpler then, and the family unit was strong. There was a lot of work to be done to just survive. The kitchen was a busy place and the center of most activities.
Recipes were from memory, and were passed from mother to daughter. When they did record them they were short and in paragraph form. Most women knew how to a cook and had a basic understanding of the cooking methods. Therefore, early recipes include only the necessary facts and the rest was left to the skill of the cook.
As a way of celebrating the bicentennial there are several open class competitions at this year’s Elkhart County 4-H Fair. One of which is a special pie contest.
Each state has a state pie, and Indiana’s is sugar cream, which has a variety of names (those names make for great discussion among cooks) including milk pie, cream and Bob Andy Pie.
This recipe was developed in North Central Indiana, and is probably the one your grandmother always made.
SUGAR CREAM PIE
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 7 teaspoons flour
• 2 cups light cream
• 3/4 teaspoon of real vanilla
1. In an unbaked pie shell, add the brown sugar, white sugar and flour. With your fingers, lightly mix in the cream and vanilla.
2. Bake in the oven at 400 F until a toothpick inserted in the center comes out clean, about 30 minutes.
3. Serve at room temperature.
4. Refrigerate leftovers.
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