Alternate Names for Indiana State Pie

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Sugar Cream Pie - photo courtesy of Mrs. Wicks Pies. Learn more about Mrs. Wicks Pies below.

How to Make a Sugar Cream Pie

Ingredients

• 1 cup lightly-packed brown sugar
• 1 tablespoon all-purpose flour
• 1 Tbsp. butter
• 1/2 tsp. salt
• 2-1/2 cups cream (heavy cream, whipping cream or heavy whipping cream)
• 2 tsp. vanilla
• 1/2 tsp. Nutmeg
• 1 unbaked pie shell

Directions

1. Cream together butter, brown sugar, salt, and flour and spread into the prepared unbaked pie crust.
2. Pour throughly beaten mixture of cream and vanilla into unbaked pie shell.
3. Sprinkle nutmeg on top of the pie mixture.
4. Bake for 10 minutes at 450 degrees F. and then at 325 degrees F. for 35 minutes.

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Indiana State Pie- History and Legislation

A CONCURRENT RESOLUTION urging the adoption of the sugar cream pie as Indiana’s official state pie.

[ad#Google 250 x 250 right] Whereas, The Indiana Foodways Alliance, “a statewide nonprofit organization dedicated to the celebration, promotion, and preservation of the authentic food culture of Indiana,” would like to see the sugar cream pie adopted as the official state pie of Indiana and to name the pie as the Hoosier Pie;
Whereas, Sugar cream pie is simply a pie shell spread with layers of creamed butter and maple or brown sugar combined with a sprinkling of flour, filled with vanilla-flavored cream and baked;
Whereas, Sugar cream pie was created between 1810 and 1825 by the North Carolina Quakers who settled on farms along the eastern border of Indiana, especially the Richmond, Winchester, Portland, and New Castle areas;
Whereas, Despite being known as “desperation pie,” sugar cream pie required a cow in the barn and imported sugar;
Whereas, If the sugar cream pie is Indiana’s official pie, then Winchester is the sugar cream pie capital;
Whereas, Wick’s Pies, located in Winchester, has helped make the sugar cream pie famous by producing pies from a Wickersham family recipe that dates back to the family’s 19th century farm;
Whereas, Beginning more than 60 years ago as a small company, Wick’s Pies produces approximately 12 million pies and pie shells in a year, and its sugar cream pie is available in more than 25 states; and
Whereas, Food and culinary practices helped immigrants feel at home in their strange, new surroundings; it is important that we remember these practices and the foods that remain a part of our daily lives still today: Therefore,
Be it resolved by the Senate of the General Assembly of the State of Indiana, the House of Representatives concurring:

• SECTION 1. That the Indiana General Assembly urges the adoption of the sugar cream pie as the official pie of the state of Indiana and its renaming as the Hoosier Pie.
• SECTION 2. That copies of this resolution be transmitted by the Secretary of the Senate to the Indiana Foodways Alliance.

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Suggested Ingredients

Hot Cross Buns - From Mother Goose:

Hot cross buns! Hot cross buns!
One ha” penny, two ha” penny,
Hot cross buns!

If you have no daughters, Give them to your sons
One ha” penny, Two ha” penny,
Hot Cross Buns!

History of the Hot Cross Bun

Originally these buns were supposed to be a Saxon tradition, marked with a cross in honor of the goddess Eostre, with the four quarters representing the four stages of the moon.  Early Christians adopted the buns as a way to honor the crucifixion of Christ.
These buns are traditionally eaten on Good Friday before Easter.

Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if “Half for you and half for me, Between us two shall goodwill be” is said at the time. Because of the cross on the buns, some say they should be kissed before being eaten.

Massachusetts – Agricultural Tie-In

Hot cross buns are popular in the state of Massachusetts where both grapes (raisins) and currants are grown as part of the state’s agricultural crop.

Hot Cross Buns

Cooking and Preparation Time: 3-1/2 hours

Yields: 24 buns

Ingredients

• 1 cup lowfat or whole milk
• 2 Tbsp yeast
• 1/2 cup sugar
• 2 tsp. salt
• 1/3 cup butter, melted and cooled
• 1-1/2  tsp. cinnamon
• 1/2 tsp. nutmeg
• 4 eggs and 5 cups of flour
• 1-1/3 cup currants or raisins
• 1 egg white

Directions for Buns

1. In a small saucepan heat milk to approximately 110 degrees (very warm but not hot).
2. Pour milk into glass or ceramic bowl and dissolve yeast into the milk.
3. Let sit for approximately 5 minutes.
4. Add eggs, sugar, salt, butter, cinnamon, and nutmeg, beat at a medium speed.
5. Mix in flour gradually. Dough will be sticky at first.  Take out dough and knead for about 5-10 minutes, or until smooth.
6. Let dough rest in the bowl in a warm place, covered with plastic wrap, for about 35-45 minutes.
7. Knead the dough again until it’s smooth; approximately 3-5 minutes.
8. Knead in raisins or currants, and form dough into a ball, place it in a well-greased bowl, cover with plastic wrap, and refrigerate overnight.
   
   Note: The dough will be somewhat sticky when you refrigerate it, but the extra liquid will be absorbed by the morning.
9. Take out the dough the next morning and let it warm up to room temperature (at least 40 minutes or so).
10. Punch it down, knead it until smooth, divide the dough into 24 pieces (just keep dividing it in half). Shape the dough into balls, place on a parchment lined cookie sheet, then cover and let rise in a warm place (85°F), free from drafts, 1-1/2 to 2 hours or until doubled in bulk.
11. When they have risen, preheat the oven to 400°F, cut the tops of the buns in the shape of a cross, brush with egg white, and bake in oven for 10 minutes.
12. Reduce oven to 350°F and bake for approximately 15 minutes, until golden brown.  Let cool slightly.
13. Glaze buns (see below)

Ingredients for the Glaze (you can use this one or your favorite)

• 1-1/3 cup confectioner’s sugar
• 1-1/2 tsp. finely chopped lemon zest
• 1/2 tsp. lemon extract
• 1-2 Tbsp milk

Directions for Glaze

1. Mix together the glaze ingredients with a whisk.
2. Spoon or pipe glaze over the hot cross buns along the sliced cross shape, while they’re warm.

Delicious Bakery Treats for You

Photo courtesy of Cara Fealy Choate

History of the Boston Cream Pie

The Boston Cream Pie as we know it come from the Parker House Hotel in Boston.  Up to that point there was a pudding cake that was similar, although the top was usually coated with powdered sugar, not chocolate. It was made with a white cake split and filled with a pudding or custard filling.

The Parker House chef,  Monsieur Sanzian, added a drizzled chocolate icing top layer in 1855 and, according to some sources, dressed up the look of the cake with almonds on the sides.

The Boston Cream Pie was named the Massachusetts State Dessert in 1996.

How to Make a Boston Cream Pie

Massachusetts State Dessert

Cooking and Preparation Time: 4 hours

Servings: 8-10

Pastry Cream Ingredients

• granulated white sugar
• 3 large egg yolks
• 1/8 cup (20 grams) all-purpose flour
• Scant 3 tablespoons (20 grams) cornstarch
• 1-1/4 cups (300 ml) milk
• 1 teaspoon vanilla extract

Pastry Cream Directions

1. In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
2. Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. Watch carefully and remove from heat just as the milk starts to foam up.)
3. Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
4. Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 – 60 seconds until it becomes thick.
5. Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
6. Let the cream cool in the refrigerator for a few hours.

Sponge Cake Ingredients
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• 5 large eggs
• 3/4 cup (150 grams) granulated white sugar, divided
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (60 grams) plain cake flour (not self-rising)
• 1/4 cup (35 grams) all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons milk
• 2 tablespoons (28 grams) unsalted butter
• 1/8 teaspoon cream of tartar

Sponge Cake Directions

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
2. Butter and line the bottoms of two – 8 inch (23 cm) round cake pans with parchment paper.
3. While the eggs are still cold separate three of the eggs, placing the yolks in the whites in another bowl. To the yolks, add the two remaining eggs.
4. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
5. Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.
6. Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts.
7. Remove from heat, cover, and keep warm.
8. In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons (75 grams) of the sugar.
9. In another clean mixing bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy.
10. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form.
11. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated.
12. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk.
13. Sift the remaining flour over the batter and fold in. Do not over mix.
14. Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.)
15. Remove from oven and place on a wire rack to cool.
16. When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze below:

Chocolate Glaze Ingredients

• 4 ounces (120 grams) semisweet chocolate, chopped
• 1/2 cup (120 ml) heavy whipping cream
• 1 teaspoon unsalted butter

Chocolate Glaze Directions

1. Place the chopped chocolate in a small heatproof bowl.
2. Bring the cream and butter just to a boil in a saucepan over medium heat.
3. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth.
4. Set aside for a few minutes until it has thickened to a pouring consistency.

Assembling the Boston Cream Pie

1. Spoon the pastry cream onto the cake, spreading to make an even layer.
2. Place the second cake layer (bottom side up) onto the filling.
3. Pour the glaze onto the center of the cake, and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides.
4. Let the cake sit until the glaze sets, about one hour. Serve.
   This cake is best eaten the same day it is made. Cover and refrigerate any leftovers.

Source: -From the Joy of Baking

Delicious Boston Cream Pie Desserts