Sugar Pie has custard-like top with a gooey layer beneath


September 01, 1999|By Ellen Hawks | Ellen Hawks,Sun Staff

Cathy Donoughe of Hannastown, Pa., was anxious to know if anyone had a recipe for Sugar Pie, which her aunt made when she was a child. "Do you think someone might be able to help me find the recipe?" she wrote. Her response came from Stefanie A. Cockream of Fort Bragg, N.C.

Rebecca McCarney of White Oak, Pa., was looking for a cheese filling "which may be used in pastries." Her answer came from Frank C. Alfonso of Baltimore.

SUGAR PIE , Makes 1 (9-inch) pie

1 unbaked 9-inch pie shell

3/4 cup firmly packed light brown sugar

1/4 cup flour

2 cups cream

1 teaspoon vanilla extract

pinch nutmeg

1 stick ( 1/2 cup) butter or margarine, softened

Prick pie shell and bake at 450 degrees for 5 minutes. Set aside. Reduce oven temperature to 350 degrees. Mix the brown sugar with flour until blended. Spoon over bottom of partially baked pie shell. Combine the cream, vanilla and nutmeg; pour over sugar mixture in pie shell. Dot with butter. Bake at 350 degrees for 55 minutes, or until the crust is lightly browned and filling is set.

Tester Laura Reiley's comments: "This recipe yields a pie with an interesting custard-like top with a sweet, gooey layer underneath. The filling is just slightly too much for a 9-inch pie shell. I removed several tablespoons of filling so that the filling didn't overflow the crust in the oven. My pie set at about 60 minutes in the oven. As the pie cooled, the top became just slightly oily with butter that rose to the surface. I blotted the pie with paper toweling, which did not mar the surface of the pie at all."

Pastry Cheese Filling

Makes enough filling for 12 pastries

1 (12-ounce) carton cream-style cottage cheese (1 1/2 cups)

2 tablespoons sugar

1 tablespoon all-purpose flour

1/2 teaspoon grated lemon peel

1/4 teaspoon ground cinnamon

1 egg

Combine first 5 ingredients. Beat in egg. Chill filling. After rolling out your favorite dough, cut into squares or triangles. Fill with jam, canned pineapple or prune filling. Spread cheese filling on top and fold dough, pinching edges together. Bake in a preheated 350-degree oven for 10 minutes.

Tester Laura Reiley's comments: "This filling resembles a Danish pastry filling. It was also fine on its own, without the addition of any jam or fruit filling in a pastry dough. If using on its own, I might add 1/2 teaspoon vanilla extract to add a little more flavor. Because it uses cottage cheese, the mixture is still a bit clotty. For smoother texture, a mixture of cottage cheese and cream cheese might work better. The mixture lasts easily for a week in the refrigerator."


Donna E. Welly of Whispering Pines, N.C., writes that she is seeking a spinach-cheese dip, which is served hot. "I tasted a delicious one at Charley's restaurant in Charlotte, N.C."

Lucy Stahley of Baltimore is seeking a pie made from zucchini squash.

Helen Engel of Wonder Lake, Ill., writes that years ago her mother loved going for lunch at the Ontra Cafeteria in Chicago, where she always had lima beans baked with salt pork in a 9-by-13-by-2-inch pan.

"I just can't duplicate it, and it would make me so happy if I had the recipe," she writes.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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