A classic dessert that can be made in minutes, a sweet treat that has become an American classic and an American breakfast staple, but for many Americans it’s not an everyday meal.
Now, the once-proud dessert of America is made in a small town in the United States.
In the 1970s, a handful of sugar apple farmers in Florida and South Carolina developed a sugar syrup that they dubbed sugar apple pie.
They called it sugaree pie because of the apple pulp that made it.
The name sounds familiar, but it’s actually not.
This is a classic recipe for a sugar pie.
You just need a bit of sugar and a sweet butter, sugar and eggs.
There’s no cream or butter or egg to add here.
Just sugar, butter and eggs, along with the flour, cornstarch and salt.
You can even use regular flour, which you can find in the flour aisle at most supermarkets.
It’s also not hard to get started, as you’ll need to buy sugar and egg white, and that’s all it takes.
And it’s delicious.
A traditional sugar apple is served with an apple slice or a slice of pie crust.
When you add the syrup, the pie crust becomes a fluffy and chewy filling.
For this recipe, I wanted to make the filling a little bit thicker and to make it more of a filling for a baked potato.
But I didn’t want to make anything too filling or overbearing, so I kept things simple.
To make the pie, add the sugar, egg white and salt to a bowl and beat until fluffy and glossy.
Next, stir in the flours and mix them in until they form a soft dough.
Then, shape it into a doughnut shape.
Sprinkle with a little sugar, then roll it out onto a floured surface.
Bake it for 15 minutes or until the sugar is set and the pie is golden brown.
If you like your pie more crusty and not as fluffy, add more flour and bake for another 15 minutes.
While it’s baking, make the syrup.
With a large spoon, scoop out the syrup and set it aside.
Mix the sugar with the butter and flour, then add the egg whites.
Make sure that they’re thoroughly mixed and that there aren’t any chunks or grains.
Add the cornstarchs and mix it all together.
Turn the doughnut out onto the floured pan and roll it in the sugar mixture, spreading it out evenly.
Once the sugar has cooked through, you’ll see a light golden brown crust.
Once the pie has baked, turn it over and flip it over.
Take a look at the shape.
This is the soup base, the filling and the base of the pie.
Now that you have the base covered, it’s time to start filling.
The base is made of sugar, cream and eggs and then it’s added to the filling.
Add the sugar and flour to a large bowl and mix well.
After it’s mixed, fold in the corn starch.
Start by mixing it in until you have a thick dough, then spread it out with a spatula and shape it.
Take a bite and taste.
Sugarees are often served with a ham or bacon slice or with a side of sour cream.
I don’t mind eating them, but I also love to eat them at their full size.
Do you love them as much as I do?
It really depends on your tolerance for them.
On a diet, I’d usually eat sugar and sweet butter and cream, but in the middle of the day, I love a bit more crunch.
What do you like to eat with sugar and sugar pie? Check out The Sugar and Sweet Food Show: on TLC.
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