February 25, 2017
Desserts, Dairy, Eggs,
North American, Cooking For A Crowd, Entertaining, Potluck, Sunday Dinner, Oven Bake, Stove Top, Vegetarian, Flour, Butter/Margarine, Pies, Kosher Dairy more
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"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."
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.
Remove from the heat and add the vanilla. Cool and pour into the unbaked pie shells.
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.
Divide them in half, spreading evenly over each pie.
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.
Serve warm or at room temperature. YIELD: two 9-inch pies
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