Sugar Cream Pie

Make the crust. Whisk together the flour, sugar, and salt in a large bowl. Add the butter. Using your hands or a pastry cutter, work the butter into the flour until it is in small pieces. Alternately, place the flour in a food processor, add the butter and pulse until the same result is achieved.

Mix in the buttermilk, one or two tablespoons at a time until the dough barely comes together. Gather the dough together in a ball, wrap it in a sheet of plastic wrap and refrigerate for at least an hour, or overnight.

Preheat the oven to 350 F.

In a medium-sized bowl whisk together all the ingredients for the filling.

Remove dough from the fridge, unwrap it and place it on a lightly floured work surface. Roll the dough into a 12-inch circle, or big enough so that when you place the pie plate face-down over the rolled out dough, there should be about an inch of dough around the edge.

Place the dough into the pie plate, and trim and shape the edges. Pour the filling into the crust.

Mix together the sugar and cinnamon for the topping, and sprinkle over the top of the pie. Wrap the edges of the pie crust in tin foil, covering the crust so that it doesn’t brown too much in the oven. Bake the pie for about 1 hour to 1 hour and 15 minutes, or until the center of the pie is just set. Remove the foil around the pie after 30 minutes.

Notes:
– You can use refrigerated pie dough instead of making your own, if desired.
– Filling adapted from Country Living.