BLSamuel Posted January 22, 2009 Share Posted January 22, 2009 Yep. Today's pretty slow too. This came on after the by now infamous geese doo doo story followup. Oh that's sweet. Somthing about consuming cases of Wicks Sugar Cream pies at the plant or town where produced in Indiana (whew, or great, our state pie, made in Michigan). I guess there's a resolution to make Sugar Cream the offical state pie. I suppose Sugar Cream would be fitting .... as many think of us as a bunch of couch potatoes and who doesn't like a good Sugar Cream pie? Yummy. And those frozen Wick's Sugar Cream pies are pretty doggone good for a frozen pie. I can just feel my arteries hardening and waist expanding. Ok. Now the best part. Alea, our youngest who attended the 2008 Pilgrimage with me, was home sick from school today, and I kid you not said she was perturbed as they interrupted I Love Lucy reruns with Breaking News! Indiana's getting a state pie! I'm sure more details can be found somewhere on www.wishtv8.com Quote Link to comment Share on other sites More sharing options...
colterphoto1 Posted January 23, 2009 Share Posted January 23, 2009 we don't even grow sugar here. Should be Pumpkin pie, much more of a fave and you can pick the pumpkins out back.... Quote Link to comment Share on other sites More sharing options...
BLSamuel Posted January 23, 2009 Author Share Posted January 23, 2009 Now that'd make more sense to me. Or blueberry. Or strawberry. Or something crazy like gooseberry would probably be more fitting. Or black raspberry or rhubarb all would seem more fitting. Even peach or apple. Or maybe lingonberry though I'm not sure lingonberries grow in Indiana but I'm pretty sure gooseberries do as that was Dad's favorite pie - I think he usually had the whole pie to himself... Or cherry. Raspberries pretty much grow wild all over the place as do strawberries though most wild strawberries are pretty tiny but the various hybrids will spread and grow for year until plowed under and/or taken out with Roundup. (I know from experience, my brother and I had a few acres at one time... 4-H projects ramped up into a pretty decent summer spending money I'm not sure we don't grow sugar - pretty sure no sugar can, maybe some sugar beets. Grow lot's of corn that's processed into corn syrup, but an idigineous fruit would seem more fitting. And pumpkin is probably the most popular. Piegate - how the official state pie was bought. Maybe Mitch's brother in law is no the board at Wick's? Quote Link to comment Share on other sites More sharing options...
Bill H. Posted January 23, 2009 Share Posted January 23, 2009 Too bad they couldn't make a Catalope pie.............. Quote Link to comment Share on other sites More sharing options...
IndyKlipschFan Posted January 23, 2009 Share Posted January 23, 2009 Johnny Appleseed, born John Chapman (September 26, 1774 – February 18, 1845), was an American pioneer nurseryman who introduced apple trees to large parts of Ohio, Indiana, and Illinois. He became an American legend while still alive, largely because of his kind and generous ways, his great leadership in conservation, and the symbolic importance of apples. I vote for Apples too... Mom makes incredible Apple pies... My wife can't keep a sugar cream pie in the house longer than 24 hours...LOL Quote Link to comment Share on other sites More sharing options...
twheats1 Posted January 23, 2009 Share Posted January 23, 2009 I'm just a slow witted Illinoisian, What is a "Sugar Cream Pie"? Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted January 23, 2009 Moderators Share Posted January 23, 2009 I'm just a slow witted Illinoisian, What is a "Sugar Cream Pie"? I was going to ask the same question but I appear dumb enough already, thanks for asking for me ! [] Corn pie [+o(] plenty of corn up there. What about some humble pie for Peyton Manning ? Quote Link to comment Share on other sites More sharing options...
Speedball Posted January 23, 2009 Share Posted January 23, 2009 Mmmm, I've never had sugar cream pie, guess I'll need to keep an eye out for some of that. Quote Link to comment Share on other sites More sharing options...
Bill H. Posted January 23, 2009 Share Posted January 23, 2009 @ Quote Link to comment Share on other sites More sharing options...
Marvel Posted January 23, 2009 Share Posted January 23, 2009 I thought you guys always ate green persimmons in the summer... Quote Link to comment Share on other sites More sharing options...
Daddy Dee Posted January 23, 2009 Share Posted January 23, 2009 I know I've lived a sheltered life now for sure. Don't know what is a sugar creme pie. With the Johnny Appleseed heritage, that's a pretty cool candidate. Quote Link to comment Share on other sites More sharing options...
Bill H. Posted January 23, 2009 Share Posted January 23, 2009 Sugar cream pie, or Hoosier sugar cream pie, Indiana cream pie, sugar pie, or finger pie, is simply a pie shell spread with layers of creamed butter and maple or brown sugar with a sprinkling of flour, then filled with vanilla-flavored cream and baked. 1850s - The recipe appears to have originated in Indiana with the Shaker and/or Amish communities in the 1800s as a great pie recipe to use when the apple bins were empty. You will find somewhat similar pies in the Pennsylvania Dutch County and a few other places in the United States with significant Amish populations. The Shakers believed in eating hearty and healthy food. They definitely must have had a sweet tooth, though, judging by the sugar cream pie. This pie was also know as finger pie because the filling was sometimes stirred with a finger during the baking process to prevent breaking the bottom crust. People used to skim the thick yellow cream from the top of chilled fresh milk to make this delectable dessert. The following information is courtesy of Joanne Raetz Stuttgen, author of Cafe Indiana: I suspect there is no single origin of sugar cream pie. It is a simple and basic pie "desperation pie" that could be made with ingredients that would have nearly always been on hand on any farm, just like buttermilk pie, vinegar pie, and mock apple pie using green tomatoes. It's possible that it may have originated with Indiana pioneers, or with the Amish, who make a similar type of egg less baked cream pie. The Hoosier Cookbook (1976), by Elaine Lumbra and Jacqueline Lacy, includes but one recipe for sugar cream pie. The note says it is a 160-year-old recipe; it was contributed by Mrs. Kenneth D. Hahn of Miami County. This would take the recipe back to 1816, the year of Indiana statehood. So, you might ask, which came first? Indiana or sugar cream pie? The arrival of the Amish began in the 1830s, so apparently Hoosier sugar cream pie predates the Amish. I find it very interesting that in The Hoosier Cookbook, the two recipes following the one for sugar cream pie are Amish Vanilla Pie and Vinegar Pie, two other desperation pies. I've had a chance to do some research and make some calls to the Shaker villages in Kentucky, Massachusetts, and New Hampshire, a historian of Shaker religion at Indiana University, and the local extension homemakers council. The "finger" sugar cream pie you have in your cookbook may be derived from the Eastern Shaker community, West Union Shaker Village in Busro, Indiana. A recipe for Sister Lizzie's Sugar Pie appears in The Best of Shaker Cooking by Amy Bess Williams Miller and Persis Wellington Fuller. The historian at Shaker Hill is unfamiliar with the pie among the foodways of the Western community, of which the short-lived Indiana community (1810-1827) was a part. She doubts that its origins lie in the western community. The dry mix method was/is apparently also by the Amish (Haedrich, 373), of which there are large and very old communities in Indiana. I am also familiar with a baked Amish cream pie that is similar to sugar cream, but it has a stiffer texture (more like pumpkin pie) and is not as "gluey" as sugar cream. There are many varied recipes for sugar cream pie in Hoosier compiled cookbooks. Most have very similar ingredients (a few have eggs or egg yolks), but the cooking methods vary. Instructions include cooking the filling on the stovetop and pouring it into a baked pie shell, at which time the pie is finished; or, then putting the cooked filling/baked pie shell in the oven and baking 10 to 15 minutes; or putting the uncooked filling in an unbaked pie shell and baking the pie until it is done, about an hour or longer. None of the methods have the baker putting the dry ingredients into the shell, pouring over the liquid, and baking the pie in the oven. No one I have talked to here in Indiana has ever made the pie that way. Although to be honest, few people I talked to make the pie at all, or had mothers who made it. In my opinion, Hoosier sugar cream pie is best distinguished by the lack of eggs (even though some local recipes include them) and the wet filling. Quote Link to comment Share on other sites More sharing options...
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