Sugar pie

Sugar pie is a delightful dessert with roots in Western Europe, specifically in Northern France, Belgium, and French-Canadian regions like Quebec. It also enjoys popularity in various Midwestern states in the U.S. This pie features a single crust filled with a rich blend of flour, butter, salt, vanilla, cream, and either brown sugar or maple syrup—or sometimes both. When baked, it transforms into a caramel-like filling, often referred to as maple pie when maple syrup is employed. The pie's filling is said to jiggle "like a bowl full of jelly" reminiscent of Santa Claus.

Interestingly, the term "finger pie" originated from an old practice of stirring the filling with a finger during baking to prevent the crust from breaking.

Different regions offer their own variations of sugar pie. In Europe, you might encounter versions similar to America's transparent pie, English Canadian butter tarts, or English treacle tart. In Indiana, a renowned variant is sugar cream pie, believed to have been brought by Quaker settlers from North Carolina in the 19th century. The Amish community also contributed to its popularity, especially in Pennsylvania Dutch areas. Although the Shakers had their own version, their influence in Indiana is considered minimal due to their limited presence in the state.

One of the most well-known producers of sugar cream pies is Wick's Pies in Winchester, Indiana. They produce approximately 750,000 pies annually. Wick's pies are easily recognizable by their nutmeg dusting and shallow depth in disposable aluminum pans. The recipe they use has been handed down from a family recipe dating back to the 19th century and is now available in 25 states.