Twyla Sorrells's Recipe

Sugar Pies

Category: Pies & Pastry

The pies are not fancy or rich, but simplicity at its finest, and one of the best simple pastries you'll ever find.

Sugar Pies

from: Kathi Hutchinson and Sarah Guess (School Lunchroom Cooks from Weinert, Texas)

Ingredients

Pie crust recipe

Sugar

Butter

Vanilla extract

Roll out the pie crust until thin. Then, using a quart-size can, cut the crusts for individual pies.

Onto each crust, put 1 Tablespoonful sugar, a pat of butter (should equal a teaspoon), and 1/4 teaspoonful vanilla. Fold over and crimp the edge (or seal with a fork). Brown in a 350 degree oven. (About 20 minutes, but watch them closely.)

When fully cooled, coat the top side with glaze.

Glaze for Sugar Pies

1 box powdered sugar (2 cups)

1 Tablespoon vanilla extract

Water

Beat together the sugar and vanilla, adding only enough water to make the glaze spreadable. Smear over cooled sugar pies.

And since a pie crust recipe is not included in the above recipe, I share the one my mother uses exclusively...

Tupperware Pie Crust

1 1/2 cup Crisco

3 cups all-purpose flour

2 Tablespoons sugar

1 Tablespoon vinegar (I use cider vinegar in cooking unless specified otherwise)

3/4 cup ice water

Mix together in a large bowl. Then roll out as needed.

Note: This makes enough crust for 5 or 6 standard pies. It freezes well.