How to Make Sugar Pie-Home Taste

Sugar Pie

Sugar pie is a single crust pie with a filling from flour, butter, salt, vanilla, cream and brown sugar or maple syrup. When baked, these ingredients combine into a homogeneous mixture similar to caramel. If maple syrup is used, it might be referred to as maple pie. This pie was also known as finger pie because the filling was sometimes stirred with a finger during the baking process to prevent breaking the bottom crust.

I suspect there is no single origin of sugar pie. It is a simple and basic pie ‘desperation pie’ that could be made with ingredients that would have nearly always been on hand or any farm, just like buttermilk pie, vinegar pie, and mock apple pie using green tomatoes, it is 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 European version is vaguely reminiscent of an American ‘transparent pie’ (the name in the Midwestern and Southern United States for a version of pecan pie  without the pecans, of English Canadian butter tarts or of English treacle tart.

Sugar Pie

The Indiana version of a sugar pie, known as ‘sugar cream pie’ is believed to have originated with Quaker settlers who came from North Carolina in the early 19th century and thereafter settled  in east central Indiana, particularly around the cities of New Castle, Portland, Richmond and Winchester.

The Amish also popularised sugar cream pie, making the pie easy to find where they populated. In particular, the pie is a favourite in the Pennsylvania Dutch areas much as is shoofly pie, a similar dessert. The Shakers believed in eating hearty and healthy food. They definitely must have had a sweet tooth though judging by the sugar cream pie.


  • 2 pie crust, homemade or store bought
  • ½ cup of sugar
  • 1 ½ teaspoon cinnamon


  • Preheat oven to 350 degrees, line a sheet pan with a parchment paper.
  • In a bowl whisk together sugar and cinnamon.
  • Lightly flour your surface then roll out whatever amount of pie crust you have to 1/8- ¼ inch thick.
  • Use similar sized cookie cutters to cut dough into desired shape.
  • Place the cookies onto the sheet pan, brush with butter then sprinkle with sugar and cinnamon mixture.
  • Repeat with the remaining scrapes.
  • Bake for 40 to 45 minutes or until golden on the edges. Just don’t take a nap while baking the pie. You have to watch it very carefully.

Sugar Pie


It will take between 45 to 75 minutes depending on your oven and depending on the ratio of ingredients. A pie with a little more flour than usual will take less time, one where there a bit more cream will take longer; your baking time will vary from pie to pie.

To check if the pie is fully baked, the pie filling will start boiling from the outside and move toward the middle. It will first boil with large bubbles which will gradually disappear to be replaced with small tight bubbles. When the entire surface is bubbling with these tight bubbles and the edge of the filling is starting to dry up, the pie is ready. A good test is to shake the pie back and forth a bi, if the centre is still liquid it needs to bake some more. When shaking produces a movement that looks like soft pudding, it’s ready.

Cool the pie completely to room temperature. The filling stays dangerously hot for a long time, so you need to cool it for at least 2 to 3 hours. Serve at room temperature.

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