Amish Vanilla Crumb Pie Recipes

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AMISH VANILLA CRUMB PIE



Amish Vanilla Crumb Pie image

Vanilla Crumb Pie has a crumbly crumb topping (I love crumb toppings) encased in a layer of gooey, brown sugary bliss.

Provided by Kevin Williams

Categories     Dessert

Time 5h50m

Number Of Ingredients 11

½ cup brown sugar
1 tbsp flour
¼ cup corn syrup
1 cup water
1 egg
2 tsp vanilla
1 cup flour
½ cup brown sugar
½ tsp cream of tartar
½ tsp baking soda
¼ cup butter

Steps:

  • In a saucepan, bring filling ingredients to a boil. let cool slightly
  • Combine crumb ingredients
  • Pour cooled sauce in an unbaked pie crust.Add crumbs on top
  • Bake at 350 degrees for 40 minutes or until golden brown

AMISH VANILLA PIE



Amish Vanilla Pie image

Syrup pie (Treacle Tart) has always been my husband's favorite from his English mum. This Amish Vanilla Pie recipe from Marcia Adam's "New Recipes from Quilt Country" is similar in flavor but has more filling and a crumb topping. It tastes like a pecan pie but more vanilla tasting (great for people like my husband who likes pecan pie, but hates the nuts or for people who think they "should" like shoo-fly pie, but hate the molasses). It cuts beautifully.

Provided by Roxygirl in Colorado

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

unbaked 9-inch pie shell
1 egg
1 tablespoon all-purpose flour
1/2 cup dark brown sugar, packed
1/2 cup light corn syrup
1 cup water
1 teaspoon vanilla extract
1/4 ground mace (I omit)
1/8 teaspoon salt
1 cup all-purpose flour
1/2 cup dark brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon ground mace (I omit)
1/8 teaspoon salt
1/4 cup cold butter

Steps:

  • In a medium saucepan, whisk the egg until frothy.
  • Whisk in the flour.
  • Add the brown sugar, corn syrup, water, vanilla, mace, and salt and mix well.
  • Over medium-high heat, bring the mixture just to a full rolling boil, stirring occasionally.
  • Remove from the heat and let cool to room temperature.
  • (Filling will be slightly thickened.).
  • While the filling is cooling, prepare the crumb topping.
  • In a medium mixing bowl, combine the flour, brown sugar, vanilla, cream of tartar, baking soda, mace, and salt.
  • Using a pastry blender or two forks (I use my Kitchen Aid), cut in the cold butter until the topping resembles coarse crumbs.
  • Pour the cooled filling into the pastry shell.
  • The pastry will be only half full but the pie will rise as it bakes.
  • Sprinkle with the crumb topping.
  • Cover the edges of the pastry with foil to prevent over browning.
  • Bake 350 for 25 minutes, then remove the foil and bake for an additional 20 minute or until the top is a deep, golden brown.
  • (Don't overbake.) The filling will be a bit soft but will firm up as it cools.
  • Cool completely before cutting.
  • Serve warm or cold.

Nutrition Facts : Calories 288.1, Fat 6.6, SaturatedFat 3.9, Cholesterol 41.7, Sodium 226, Carbohydrate 56.1, Fiber 0.5, Sugar 32.4, Protein 2.6

AMISH VANILLA PIE



Amish Vanilla Pie image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Eva Smith.

Provided by Sarah_Jayne

Categories     Pie

Time 1h

Yield 2 pies

Number Of Ingredients 13

2 pie crusts, 9 inches each
1 cup granulated sugar
1 cup molasses
4 tablespoons flour
1 egg, well beaten
2 cups water
1 teaspoon vanilla
2 cups flour
1 cup brown sugar
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 cup butter
1/4 cup shortening

Steps:

  • Combine pie mixture ingredients and cook until thickened.
  • Pour into two pie crusts.
  • Combine crumb topping ingredients and sprinkle over filled pie crusts.
  • Bake for 30-40 minutes at 350 degrees.

Nutrition Facts : Calories 2926.2, Fat 94, SaturatedFat 35.3, Cholesterol 166.8, Sodium 1756.7, Carbohydrate 504.2, Fiber 5.1, Sugar 305.4, Protein 23.5

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