Post by carnation037 on Jan 19, 2003 1:37:27 GMT -6
Amish Vanilla Pie
filling:
1 c. light corn syrup
1/2 c. granulated sugar
1 large egg, slightly beaten
1/2 t. salt
2 c. hot water
1 t. vanilla
2 unbaked 9 inch pie shells
crumb topping:
1 c. granulated sugar
1 stick butter
2 c. flour
1/2 t. baking soda
1/2 t. cream of tartar
Preheat oven to 375 degrees.
Combine corn syrup, sugar, egg, flour and salt in 1 quart saucepan and mix well. Gradually add hot water and cook over medium heat until thickened, about 6 minutes, stirring constantly. Remove from heat and add vanilla. Cool and pour into the unbaked pie shells.
To make 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. Divide in half, spreading evenly over each pie. Bake in preheated 375 degree oven for 30 minutes or until the center doesn't jiggle when shaken.
Serve warm or at room temperature.
filling:
1 c. light corn syrup
1/2 c. granulated sugar
1 large egg, slightly beaten
1/2 t. salt
2 c. hot water
1 t. vanilla
2 unbaked 9 inch pie shells
crumb topping:
1 c. granulated sugar
1 stick butter
2 c. flour
1/2 t. baking soda
1/2 t. cream of tartar
Preheat oven to 375 degrees.
Combine corn syrup, sugar, egg, flour and salt in 1 quart saucepan and mix well. Gradually add hot water and cook over medium heat until thickened, about 6 minutes, stirring constantly. Remove from heat and add vanilla. Cool and pour into the unbaked pie shells.
To make 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. Divide in half, spreading evenly over each pie. Bake in preheated 375 degree oven for 30 minutes or until the center doesn't jiggle when shaken.
Serve warm or at room temperature.