Amish Vanilla Pie
Recipe: #25695
February 25, 2017
Categories: Desserts, Eggs, Potluck, Sunday Dinner, Oven Bake, Vegetarian, Flour, Butter/Margarine, Pies, Kosher Dairy, more
"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 is 16-20 servings
Ingredients
- FOR CRUMB TOPPING
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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 by Step Method
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
- 2 (9") pie plates
1 Reviews
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