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- 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.
How can you tell when Amish vanilla pie is done?
You can tell when Amish vanilla pie is done when the bottom crust appears lightly browned, and its signature crumb topping is golden brown. That’s one advantage of using a clear glass pie plate—you can check the color, and can also avoid an undercooked, soggy crust. Use amish butter to make the pie taste even more authentic.
What can you serve with Amish vanilla pie?
If you love baking up amish recipe, this vanilla pie is sure to become a new favorite. Make it extra special by serving with whipped cream or a scoop of vanilla ice cream.
How should you store Amish vanilla pie?
Store leftover Amish vanilla pie covered in the refrigerator. When you’ve polished off the pie, try more Amish desserts like classic a.
—peggy woodword, Taste of Home Senior Food Editor
Nutrition Facts
1 piece: 430 calories, 18g fat (11g saturated fat), 69mg cholesterol, 349mg sodium, 63g carbohydrate (35g sugars, 1g fiber), 5g protein.
