Amish Vanilla Pie
I found this recipe in our local paper a few years back, and after making a few adjustments, I came up with a fabulous pie! It reminds me of the many cream pies my grandma made for holidays. Be sure to allow it to set and cool completely before cutting and serving.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 182
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 182
Dough for single-crust pie
1 cup packed brown sugar, divided
1 tablespoon plus 1 cup all-purpose flour, divided
1 large egg, room temperature, beaten
1/4 cup dark corn syrup
2 1/2 teaspoons vanilla extract
1 cup water
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup cold butter
Directions:
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°.
Meanwhile, in a small saucepan, combine 1/2 cup brown sugar, 1 tablespoon flour, egg, corn syrup and vanilla extract. Slowly stir in water. Cook over medium heat until mixture comes to a boil, 3-4 minutes. Cool slightly.
In second bowl, combine remaining brown sugar and flour, cream of tartar, baking soda, nutmeg and salt; cut in butter until crumbly.
Pour cooled filling into pie crust; sprinkle top with crumble. Bake until light golden brown, 45-55 minutes. Cool on a wire rack.
Source: tasteofhome.com
Meanwhile, in a small saucepan, combine 1/2 cup brown sugar, 1 tablespoon flour, egg, corn syrup and vanilla extract. Slowly stir in water. Cook over medium heat until mixture comes to a boil, 3-4 minutes. Cool slightly.
In second bowl, combine remaining brown sugar and flour, cream of tartar, baking soda, nutmeg and salt; cut in butter until crumbly.
Pour cooled filling into pie crust; sprinkle top with crumble. Bake until light golden brown, 45-55 minutes. Cool on a wire rack.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
