Amishbrownsugarpie Recipes

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BROWN SUGAR PIE I



Brown Sugar Pie I image

Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun. Delicious!!

Provided by Suzanne

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 6

6 tablespoons all-purpose flour
2 cups packed brown sugar
1 ½ cups evaporated milk
4 tablespoons butter
½ teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
  • Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 63.2 g, Cholesterol 29 mg, Fat 9.4 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 251.9 mg, Sugar 58.2 g

AMISH BROWN SUGAR PIE



Amish Brown Sugar Pie image

This is an old Amish recipe, also called "Tears on Your Pillow Pie," that I have made for years. I have adapted the recipe as the original was for a fire-powered oven. It's one of my most requested pies. Store in refrigerator but for best taste allow to reach room temperature before serving.

Provided by lizzielou

Categories     Desserts     Pies

Time 55m

Yield 8

Number Of Ingredients 7

1 ½ cups brown sugar
1 tablespoon flour (heaping)
⅓ cup butter, melted
1 (5 ounce) can evaporated milk
2 eggs
½ teaspoon vanilla extract
1 (9 inch) unbaked pie shell

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine brown sugar and flour in a mixing bowl. Mix in melted butter. Add evaporated milk, eggs, and vanilla extract; stir well. Pour into the pie shell.
  • Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until center is soft but not jiggly, 30 to 35 minutes. Remove from the oven and allow to cool.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 53.5 g, Cholesterol 71.9 mg, Fat 17.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 219.1 mg, Sugar 42.1 g

AMISH BROWN SUGAR PIE



Amish Brown Sugar Pie image

Make and share this Amish Brown Sugar Pie recipe from Food.com.

Provided by Miss Annie

Categories     Pie

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 7

1 unbaked 8-inch pie shell
1 cup brown sugar
3 tablespoons all-purpose flour
1 pinch salt
1 (12 ounce) can evaporated milk
2 1/2 tablespoons butter
ground cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • In the pie shell, place the brown sugar, flour and salt.
  • Mix with your fingers.
  • Pour the evaporated milk over the flour and sugar, but do not stir or mix this in.
  • Dot with butter, and sprinkle with cinnamon, liberally, over all.
  • Bake for 50 minutes, or until the filling just bubbles up in the middle.
  • The filling will never completely set, but that's the way it's supposed to be.
  • This pie is better eaten at room temperature.
  • If you refrigerate leftovers, reheat them in the oven before serving.
  • NOTE: Recipe can be doubled and prepared in a 10-inch pie shell.
  • For that size, bake 1 hour and 20 minutes.

EASY AMISH SUGAR CREAM PIE



Easy Amish Sugar Cream Pie image

Sweet and creamy, this rich Amish pie may have a slightly softer texture than the typical custard pies you are used to. It also has a bit of a unique flavor, which almost tastes like brown sugar.

Provided by PalatablePastime

Categories     Pie

Time 1h10m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

1 9" unbaked pie shell
3 tablespoons flour
1 1/2 cups sugar
1/8 teaspoon salt
1 1/2 cups heavy cream
1 tablespoon butter, melted
1/2 teaspoon vanilla
1 dash nutmeg
1 dash cinnamon

Steps:

  • Preheat oven to 425°F.
  • Combine ingredients thoroughly using whisk.
  • Pour into pie shell.
  • Bake at 425°F for 10 minutes, reduce heat to 325°F, and bake for 45-55 minutes more, wrapping edges of pie crust with foil, if necessary, to prevent excessive browning (pie will appear slightly soft in center when done).
  • Cool and refrigerate completely before cutting (it will firm up a little more as it sits).

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