Where To Buy Wick's Sugar Cream Pie LINK
Wicks Sugar Cream Pie Recipe For these of you wanting to bake a sugar cream pie for the upcoming Thanksgiving celebration. This is a very traditional pie and many families consider this recipe to be a family heirloom passed down from generation to generation. If you love pies and you love cream, then you should definitely try a wicks sugar cream pie recipe.
where to buy wick's sugar cream pie
Hoosiers often reach out to the staff at the Indiana Historical Society requesting the original recipe for sugar cream pie. Kate Scott works in the reference department of the library and says the recipe was likely passed down through families long before someone decided to publish one.
The Hoosier Pie Trail features 21 stops throughout the state. While many serve sugar cream pie, they all have their own local specialties. Cabbage Rose Eatery in Anderson is known for its butterscotch pie.
Called Sugar Pie in other parts of the country, sugar cream pie was popularized by the Amish, but is also found in Quebec. Wick's pie is based on a Wickersham family recipe from their family farm in the 1800s. They still use the same ingredients they would have found on the farm back then: milk, sugar, flour, shortening, vanilla, and nutmeg.
Sugar cream pie (also known as sugar pie or Hoosier pie) is a custard pie made with a simple filling of butter, flour, cream and sugar sprinkled with cinnamon sugar. It is considered one of the desperation pies because the custard filling is made without eggs. The dessert may also be called finger pie in reference to the filling being stirred by the cook's finger before baking, as doing so avoids breaking the crust. It is similar to chess pie.
Sugar cream pie is the unofficial state pie of Indiana, where it is believed to have originated with Quaker settlers who came from North Carolina in the early 19th century, and thereafter settled in east-central Indiana, particularly around the cities of New Castle, Portland, Richmond, and Winchester.
The largest producer of these pies is Wick's Pies, whose plant is in Winchester, Indiana, and makes 750,000 sugar cream pies a year. They are recognizable for their nutmeg dusting and shallow depth in a disposable aluminum pan. The recipe Wick's uses came directly from a family recipe originating from the nineteenth century. The pies sell in 25 states.
Before it was known as sugar cream pie, this emblematic dessert was called "desperation pie" because people were making it out of desperation when seasonal ingredients weren't available. Back in the 18th and 19th centuries, Shaker and Amish groups used sugar, cream, flour, and other simple ingredients to make a pie that could feed a crowd, reports Atlas Obscura. The earliest recorded recipe is from 1816, the same year Indiana became a state, according to Historic Indianapolis.
Hoosiers pushed to make sugar cream pie state official in 2009, and the State Senate actually passed the resolution, says Visit Indiana. Unsurprisingly, Wick's Pies' President Mike Wickersham was all for it. "From a sentimental point of view, that would make my dad [Duane Wickersham] feel good," Wickersham told Winchester News-Gazette. However, the governor never got ahold of it, and today, the beloved dessert is state official only in the hearts of Hoosiers (via WFYI).
Combine sugar, flour, cream and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 \u00b0F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.
Combine sugar, flour, cream and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.
Many Hoosiers became aware of sugar cream pie during the Great Depression when supplies were tight. The pie, similar to custard pie, is the best seller of the decades-old Wick's Pies company in Winchester and is sold in 25 states. Each year, Wick's produces about 12 million pie shells and pies.
If you can't get enough of the Hoosier Pie, there are a couple Indiana Pie Trails you can take, stopping by 21 Indiana cafes, kitchens and bakeries for the best local pies, including sugar cream. The trail, on Indiana Foodways Alliance, takes you through Danville, Plainfield, Tell City, Columbus, Winchester, Anderson, Pendleton, Peru and others.
The filling and crust for this sugar cream pie are made and cooked/baked separately. Then the pie is assembled and broiled for a few minutes to forge the topping. Last, the pie is refrigerated to set the filling completely.
This sugar cream pie tastes a lot like créme brûlée, although the caramelized topping is thinner and includes spices, which compliment the vanilla cream filling well. The flavor is similar to Horchata and would be much more plain without the spices.
A longtime fixture in Winchester is Wick's Pies, and the accompanying Mrs. Wick's Restaurant just north of the pie factory. The sugar cream pie is Indiana's state pie, and Wick's, 217 SE Greenville Ave., is perhaps best known for its sugar cream pie. The business started in the 1940s and now makes 10,000 pies per 8-hour shift, according to the company's website. The restaurant serves 36 varieties of pie.
This January 23rd enjoy your favorite pie or even try something new. Make sugar cream pie with one of the recipes on display, or if your family has a recipe, use that. Celebrate #NationalPieDay the Indiana way with Hoosier Pie!
The Hoosier Pie, sugar cream pie is said to have been created in Indiana in the early 1800s by Quakers, according to the Indianapolis Monthly article. It is a simple pie made of sugar, flour, vanilla, milk, shortening and nutmeg. The minimal ingredients combine to create a smooth and creamy concoction that is honored as the State Pie of Indiana.
1 - Adjust oven rack to center position and preheat oven to 375F. Roll out crust. For a 9-inch pan your bottom crust should be around 11 inches in diameter. Place bottom crust in pie pan or dish. Flute edges and brush pie shell with milk. Refrigerate crust while you prepare filling. 2 - In a large bowl mix together flour, sugars, cinnamon, nutmeg and salt. Stir in heavy cream, half and half, and vanilla until well incorporated. Pour into prepared pie shell and bake for 35 to 45 minutes or until crust is golden brown and the center of the pie is set. Dust with additional cinnamon, if desired. Cool for about 15 to 20 minutes before slicing.
My family is from Indiana and sugar cream pie is a huge part of my childhood! There was a place in Winchester, IN that we use to go to called Mrs. Wicks. BEST PIES! This looks perfect and how I remember.
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