Total TimePrep Time: 10 min. + chilling Cook Time: 55 min.
Yield8 servings
We live in rural northern Indiana where we have several Amish communities. 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 the Amish vanilla pie to set and cool completely before cutting and serving. —Shelly Brubacher, Nappanee, Indiana
Ingredients
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.
