Sister Lizzie's Shaker Sugar Pie Recipe

Make dough

In a medium bowl whisk together 1.25 cups flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Add 6 tablespoons cold cubed butter and cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.

Form and chill

Sprinkle 1 to 2 tablespoons ice water over the mixture, tossing gently until dough just comes together when pressed. Form into a disk, wrap in plastic, and chill at least 30 minutes.

Blind-bake shell

Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to about 11-inch diameter and fit into a 9-inch pie pan, trimming and crimping edges. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8 more minutes until edges are set and lightly golden. Reduce oven temperature to 350°F (175°C).

Mix dry ingredients

In a medium bowl combine 1 cup packed light brown sugar, 1/4 cup granulated sugar, and 2 tablespoons flour; whisk to break up any lumps.

Combine wet ingredients

In a separate bowl beat 2 large eggs lightly, then whisk in 1/2 cup whole milk, 1/4 cup heavy cream, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt until smooth.

Assemble filling

Slowly pour the wet mixture into the dry sugar-flour mixture while whisking to combine into a smooth caramel-colored custard. Taste and adjust salt if desired.

Bake pie

Pour filling into the baked pie shell. Place pie on a rimmed baking sheet to catch any spills and bake at 350°F (175°C) for 30–35 minutes, or until filling is set around the edges but still slightly jiggly in the center (it will firm as it cools).

Cool

Remove pie from oven and cool on a wire rack at least 2 hours to allow the filling to fully set and develop a rich caramel texture. Serve at room temperature or chilled.

Make quick caramel

If you want a glossy caramel topping, place 1/4 cup granulated sugar and 1 tablespoon water in a small heavy saucepan over medium heat. Swirl the pan (do not stir) until the sugar dissolves and turns a deep amber color, about 6–8 minutes. Remove from heat and carefully whisk in 2 tablespoons warmed heavy cream and 1 tablespoon butter until smooth (mixture will bubble). Let cool slightly.

Finish pie

Drizzle the warm caramel over the cooled pie just before serving or serve a spoonful on each slice. Store any leftover caramel refrigerated in a sealed container and gently rewarm before using.