An authentic Hoosier Sugar Cream Pie does not have a prepared cooked filling. The ingredients are combined and poured into an unbaked pie shell. Preheat oven to 450 degrees. Bake the filled pie at 450 for 10 minutes, then lower oven to 325 degrees and bake for 50-60minutes until you can insert a knife in the center of pie and it comes out clean. You may have to cover crust with foil for first 35 minutes or so to prevent it from over browning. Here in Indiana we use flour, not cornstarch to thicken our cream pie. We use WHOLE milk for the milk too. If you prefer to make it more traditionally, cut the butter down to 1/4 cup and add it by teaspoon into pie shell after you pour the filling into it. Sprinkle nutmeg over top. Sorry to make so many changes but this is how we do it here in In and our pies always set up very well.I sell many many cream pies throughout the year. Yum. This recipe has a rich history here in Indiana where it began in the Amish community when they ran out of their winter apples. Also was baked in the Shaker community in Eastern Indiana.

Reviewed On: May 28, 2010

This recipe calls for too much sugar. I like to taste the different apples in my apple butter but the sugar in this recipe masks all that. I make over 200 pints of AB every fall and only use 1 1/2 -2 cups sugar for each 64 ounce batch of AB. I also follow the USDA guidelines for boiling water bath canning and leave a 1/4 in headspace at top of jar. If you are going to freeze this you would leave a little more space at the top, 1/2 in would be sufficient.

Reviewed On: Sep. 15, 2009

I've been in the food business from a very young age (9-at the dishwashing station working my way up from there to chef). I continue to learn new ideas and dishes from others every day of my life and will keep it up till I'm no longer able to hold a fork in one hand and eat with the other:-) This was a good recipe. Enjoyed it. It is important to give it at least 3 hours in frig so flavors have time to meld. Thanks for posting.

Reviewed On: Aug. 22, 2009