in my quest for pies, i came across a recipe for hoosier pie, also called sugar pie. it’s easy to see why it would be called sugar pie; sugar is one of only 4 ingredients in the filling. i guess the hoosier part is some state’s way of saying, hey that’s our state pie! well, what ever…it’s about 147 degrees outside with a humidity level near swamp stages and the simpler this weeks pie is, the better it is for all of us. so grab the best of motown cd and crank up the four tops, it’s time to make some sugar pies!
prebaked mini pie shells mean a quick baking time for the pies. the quicker it is, the less it heats the house up…
hard to believe but 4 ingredients is all it needed: heavy cream, brown sugar, flour and vanilla. the topping is optional but i think it added a little something something to it.
mini sugar pies
makes 8 mini pies
1 package frozen mini pie shells (need 8 shells)
1 cup brown sugar
1/2 cup all purpose flour
2 cups heavy cream
2 teaspoons vanilla-use good quality since you will taste it
crumb topping, recipe follows
place the pie shells on a sturdy baking tray and prebake them according to the directions on the package but lower the temperature to 325 to reduce the amount of browning. turn the oven temperature up to 350. in a mixing bowl, combine the brown sugar and the flour by whisking them until blended. whisk in the cream and vanilla. divide the filling evenly between the pie shells, sprinkle them with the topping and bake until almost completely set in the center, about 18-20 minutes. can be served warm or chilled.
cinnamon pecan topping
makes 1/2 cup
1/4 cup all purpose flour
3 tablespoons dark brown sugar
3 tablespoons chopped pecan pieces
1/4 teaspoon cinnamon
combine the ingredients by rubbing them together with your fingers or a whisk.
so, i’m off to see the wizard-he’s currently residing just outside manhattan. i will be back but in the meantime, check this out-my book
!!! and as always, if you bake them, they will eat them…but do send a photo, i will post it here. email@example.com