Sugar Cream Pie (Print Version)

# Ingredients:

01 - 1⅓ cups all-purpose flour.
02 - 2 tablespoons brown sugar.
03 - ½ teaspoon salt.
04 - ½ cup cold unsalted butter for crust.
05 - 2 tablespoons vodka.
06 - 2-4 tablespoons ice cold water.
07 - ¾ cup white sugar.
08 - ¼ cup cornstarch.
09 - 1 cup half-and-half.
10 - 1 cup heavy cream.
11 - 4 tablespoons unsalted butter for filling.
12 - 2 teaspoons vanilla extract.
13 - ½ teaspoon ground cinnamon.
14 - 1 pinch ground nutmeg.

# Instructions:

01 - Blend flour, brown sugar and salt in food processor. Mix in cold butter cubes until crumbly.
02 - Pour in vodka and cold water, pulse until dough forms. Shape into disc and chill.
03 - Roll dough into 12-inch circle on floured surface. Place in pie dish and crimp edges.
04 - Prick crust, add weights, and bake at 375°F until light golden.
05 - Mix sugar and cornstarch in saucepan. Add creams and butter.
06 - Heat until boiling, stirring often. Cook 2 more minutes until thick.
07 - Remove from heat, stir in vanilla. Pour into crust.
08 - Sprinkle with cinnamon-nutmeg mix. Bake until golden brown.
09 - Let cool 30 minutes, then refrigerate 2-3 hours before serving.

# Notes:

01 - Traditional Indiana state pie recipe.
02 - Vodka creates extra flaky crust but can be replaced with water.
03 - Must be completely chilled before serving.

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