There are two foods distinct (or nearly so) to my home state of Indiana: the breaded pork tenderloin and the sugar cream pie. In fact, those are the official state sandwich and state pie. They were voted on by the legislature and everything!

And Thanksgiving has come and gone for me without a single sugar cream pie. I spend two weeks before Thanksgiving searching the local grocery stores, but they don’t carry sugar cream pies. Also, their pumpkin pies look a little dubious.

I check Google for anybody in the Orlando selling sugar cream pies, but no joy. None of the local bakeries make them either. Wicks can ship them, and it’s only $23 for a box of 6. Problem is, it costs another $75 to have them overnighted and refrigerated, so it’s nearly $100 for a box of 6. Still, that’s only $16.33 per pie, so it’s an option if we ever get a bunch of homesick Hoosiers together.
Continue reading “In Which I Make My First Sugar Cream Pie”

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