AMISH VANILLA PIE RECIPES

Steps:

• In a saucepan, combine white sugar, 4 Tbsp flour, egg, molasses, water, and vanilla.
• Bring to a full, rolling boil; set aside to cool.
• In a large bowl, combine 2 cups flour, brown sugar, baking soda, cream of tartar, butter, and shortening; rub together with fingers to make crumbs.
• Pour 1/2 of cooked mixture into each unbaked shell; cover each pie with crumbs.
• Bake at 350 degrees for 40-45 minutes.
• Note: This pie is even better when cooled, the second day!

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.