AMISH VANILLA PIE

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Amish Vanilla Pie is different from any pie I have ever made.  This Amish Vanilla Pie recipe was in a cookbook I got in Mississippi at least 35 years ago and I have made it over the years.  It has a great taste but I think the crumb topping is unusual since it is thicker than most toppings like this.  I keep this pie in the fridge but it would probably be fine in a cool spot in the house in a pie cover.  This Amish Vanilla Pie is good with coffee or served as a dessert with ice cream or whipped cream on top.

Boiled ingredients:

1/2 cup brown sugar

1 tablespoon all-purpose flour

1/4 cup dark corn syrup

2 teaspoons vanilla extract

1 egg, beaten

1 cup water

Beat the egg (I just beat with a fork until smooth) and mix well with brown sugar, flour, corn syrup, vanilla and water.  Bring to a boil in a pot on top of the stove.  Remove pot as soon as it starts boiling and set aside.  Let mixture cool.

Crumb Topping:

1 cup all-purpose flour

1/2 cup brown sugar

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

pinch of salt or about 1/8 teaspoon

1/4 cup butter, softened

1 (9 inch) pie shell (I used a Pillsbury frozen pie shell but your could make your own. Here is my recipe for pie crusts.)

Whisk together the flour, sugar, cream of tartar, baking soda and salt.  Cut in the softened butter until mixture is like coarse crumbs.  Pour the cooled, boiled ingredients into your pie shell and spread the crumb topping over the top.  Bake in a preheated 350 degree oven 45 minutes.  Makes 6 to 8 servings.  Enjoy!

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4 Comments

  1. Heather of Wishing Wells Life says:

    I recently was in PA visiting and this recipe reminds me of something I had there. I hated to see such a negative comment left on your blog. I get those sometimes too, on mine! I bought FOUR different Amish cookbooks from our trip. I’ve made several of those recipes and I’ve used electricity. In fact I will also say we ate at a lovely restaurant there that was ran by a nice group of Amish ladies (Katie’s Kitchen I believe is the name) and they did have electricity as did 99% of the other Amish ran businesses we went to. They use generators. We seen this when we were stationed at Fort Leonard Wood too. I apologize but I felt the need to say this…Now on to what I really wanted to say….

    The filling….I wonder if this is like Shoo Fly Pie filling, or some kind of Pecan pie type filling? I must add this to my to make list. It looks very good!!

    • The Southern Lady says:

      Hi Heather, Thank you so much for your kind comment. Yes, the Amish in Kentucky use electricity, too, and have generators. This pie does kind of remind me of a shoo fly pie but this one has a lot of crumbles on top. More than I have ever put on anything. Anyway, I bet you will have lots of fun going through all those cookbooks. I have several, too, and just love their recipes. Hope you have a great week ahead and happy cooking!

  2. Patricia Mullen says:

    I do not understand why you continue to call recipes “Amish” when they are not like any Amish recipes I have ever seen (and I am from Pennsylvania). This vanilla pie recipe you said came from an old cook book from Mississippi. I doubt that that was an Amish cook book. Also, the Amish do not use electricity so stop calling slow cooker recipes – Amish. Just call this recipe “Vanilla Pie” and get over it. It would be more honest to give the name of the cook book you copy recipes from.

    • The Southern Lady says:

      Hello Patricia, I normally take comments and let them just roll off of me, however your comment is very rude. You obviously receive our newsletter which talks all about our trips to our local Amish community, which my family has been visiting for over 40 years. Kentucky is full of Amish communities. The name of the cookbook is Recipes from Family and Friends and it was published in June 1980 and I bought it in Mississippi. As far as the electricity comment, just because I make an Amish recipe using electricity doesn’t take away from the fact that the recipe is still Amish. I have found in the many years I have had this website that you can’t please everyone. I hope you have a wonderful week.

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.