Vanilla Crumb Pie Recipes

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.

VANILLA CRUMB PIE

Steps:

• 1. In a saucepan, bring filling ingredients to a boil. let cool slightly
• 2. Combine crumb ingredients
• 3. Pour cooled sauce in an unbaked pie crust.Add crumbs on top
• 4. Bake at 350 degrees for 40 minutes or until golden brown

AMISH VANILLA PIE

Steps:

• Combine pie mixture ingredients and cook until thickened.
• Pour into two pie crusts.
• Combine crumb topping ingredients and sprinkle over filled pie crusts.
• Bake for 30-40 minutes at 350 degrees.

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.