The late D.E. "Wick" Wickersham, who founded Indiana's iconic Wick's Pies, patented the recipe for his family's famous Sugar Cream Pie in 1962. "I don't suppose there's any way you'd share that recipe?" I asked his son, Michael Wickersham. "There is none," he said. But Jean Anne Bailey of Nick's Kitchen — another famous spot — came to the rescue. This recipe is adapted from her version of the sweet, soft state pie of Indiana.
Makes 1 9-inch pie
1/2 cup brown sugar
1/2 cup white plus 3 tablespoons sugar, divided
1/2 cup all-purpose flour
2 cups whipping cream
1 teaspoon vanilla
1 9-inch unbaked pie shell, or pre-made refrigerated pie crust dough to fit a 9-inch pie
1/2 teaspoon cinnamon
Preheat oven to 360 degrees.
Crumble brown sugar, 1/2 cup of white sugar and flour with fingers in a mixing bowl. Add cream and vanilla and whisk. Pour into the unbaked 9-inch pie shell.
In a small bowl, mix together the cinnamon and remaining 3 tablespoons sugar. Sprinkle all over top of the pie. Bake for at least 1 hour, or until it is bubbly on top to center and still a bit jiggly. Cool on rack before cutting.
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