Amish Vanilla Pie

16-20
Servings
25m
Prep Time
45-60m
Cook Time
1h 10m
Ready In


"This pie an synonymous with Amish or Menonite culture. It's lighter than shoo-fly pie - more like pecan pie without the nuts and it's topped with a tasty crumb topping. This recipe makes 2-9" pies."

Original recipe yields 16-20 servings
OK
  • FOR CRUMB TOPPING

Nutritional

  • Serving Size: 1 (97.3 g)
  • Calories 250.7
  • Total Fat - 6.2 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 28.2 mg
  • Sodium - 177 mg
  • Total Carbohydrate - 47.3 g
  • Dietary Fiber - 0.4 g
  • Sugars - 34.5 g
  • Protein - 2.2 g
  • Calcium - 50.5 mg
  • Iron - 1.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Combine the molasses, sugar, egg, flour, and salt in a 1-quart saucepan and mix well. Gradually add the hot water and cook over medium heat until thickened about 6 minutes, stirring constantly.

Step 2

Remove from the heat and add the vanilla. Cool and pour into the unbaked pie shells.

Step 3

To make the crumb topping, mix all the ingredients together in a large bowl, cutting with pastry blender or rubbing by hand until the mixture forms fine crumbs.

Step 4

Divide them in half, spreading evenly over each pie.

Step 5

Bake in preheated 375-degrees Fahrenheit oven for 10 minutes. Then reduce the heat to 350-degrees Fahrenheit and bake about 30 minutes or until the center doesn't shake when jiggled.

Step 6

Serve warm or at room temperature. YIELD: two 9-inch pies

Tips & Variations


  • 2 (9") pie plates

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