Amish VANILLA CRUMB PIE
1 (15-ounce) refrigerated piecrust
¾ cup light brown sugar
2 tablespoons flour
½ cup light corn syrup
1 teaspoon cream of tartar
½ teaspoon salt
3 teaspoons vanilla extract
2 eggs, beaten
1¼ cups water
CRUMB TOPPING
¾ cup flour
½ cup light brown sugar
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
¾ stick butter
Preheat oven to 350 degrees. Unroll piecrust and place in 9-inch pie plate; flute edges.
In a large saucepan, combine brown sugar, flour, corn syrup, cream of tartar, salt, vanilla, and eggs. Slowly stir in water and cook over medium heat, stirring until mixture boils and rises. Remove from heat.
In a medium bowl, mix crumb topping ingredients until crumbly.
Pour cooled brown sugar mixture into crust to three-quarters full. (There may be some mixture left.) Use your fingers to sprinkle crumbs evenly on top.
Bake for 45 to 50 minutes or until golden and set.
1 (15-ounce) refrigerated piecrust
¾ cup light brown sugar
2 tablespoons flour
½ cup light corn syrup
1 teaspoon cream of tartar
½ teaspoon salt
3 teaspoons vanilla extract
2 eggs, beaten
1¼ cups water
CRUMB TOPPING
¾ cup flour
½ cup light brown sugar
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
¾ stick butter
Preheat oven to 350 degrees. Unroll piecrust and place in 9-inch pie plate; flute edges.
In a large saucepan, combine brown sugar, flour, corn syrup, cream of tartar, salt, vanilla, and eggs. Slowly stir in water and cook over medium heat, stirring until mixture boils and rises. Remove from heat.
In a medium bowl, mix crumb topping ingredients until crumbly.
Pour cooled brown sugar mixture into crust to three-quarters full. (There may be some mixture left.) Use your fingers to sprinkle crumbs evenly on top.
Bake for 45 to 50 minutes or until golden and set.
