Vanilla Crumb Pie Recipes

AMISH VANILLA CRUMB PIE

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

VANILLA CUSTARD PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.
• Bake in preheated oven until firm, 5 to 10 minutes.
• Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.
• Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
• Refrigerate for about 3 hours before serving.

VANILLA CUSTARD PIE

Steps:

• Preheat oven to 350°. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs. , Bake until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

VANILLA CRUMB PIE

Steps:

• Preheat oven to 350 degrees. Unroll pie crust and place in 9-inch pie plate; flute edges.
• In a large saucepan combine brown sugar, flour, corn syrup, cream of tarter, salt, vanilla, and eggs. Slowly stir in water and cook over medium heat, stirring until mixture boils and rises. Remove from heat.
• In a medium bowl, mix crumb topping ingredients until crumbly.
• Poor cooled brown sugar mixture into crust to 3/4 full. (Ther may be some mixture left.) Use your fingers to sprinkle crumbs evenly on top.
• Bake for 45-50 minutes or until golden and set.

AMISH VANILLA PIE

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.

VANILLA CRUMB

Steps:

• Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment. If using a food processor, pulse until the mixture is the texture of coarse crumbs. With a stand mixer, combine on low speed, also until the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla.