Amish Vanilla Pie

Syrup pie (Treacle Tart) has always been my husband's favorite from his English mum. This Amish Vanilla Pie recipe from Marcia Adam's "New Recipes from Quilt Country" is similar in flavor but has more filling and a crumb topping. It tastes like a pecan pie but more vanilla tasting (great for people like my husband who likes pecan pie, but hates the nuts or for people who think they "should" like shoo-fly pie, but hate the molasses). It cuts beautifully.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

•  unbaked 9-inch pie shell
• 1  egg
• 1  tablespoon all-purpose flour
• 1⁄2 cup dark brown sugar, packed
• 1⁄2 cup light corn syrup
• 1  cup water
• 1  teaspoon vanilla extract
• 1⁄4 ground mace (I omit)
• 1⁄8 teaspoon salt

• Crumb Topping

• 1  cup all-purpose flour
• 1⁄2 cup dark brown sugar, packed
• 1  teaspoon vanilla
• 1⁄2 teaspoon cream of tartar
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon ground mace (I omit)
• 1⁄8 teaspoon salt
• 1⁄4 cup  cold butter

Directions

1. In a medium saucepan, whisk the egg until frothy.
2. Whisk in the flour.
3. Add the brown sugar, corn syrup, water, vanilla, mace, and salt and mix well.
4. Over medium-high heat, bring the mixture just to a full rolling boil, stirring occasionally.
5. Remove from the heat and let cool to room temperature.
6. (Filling will be slightly thickened.).
7. While the filling is cooling, prepare the crumb topping.
8. In a medium mixing bowl, combine the flour, brown sugar, vanilla, cream of tartar, baking soda, mace, and salt.
9. Using a pastry blender or two forks (I use my Kitchen Aid), cut in the cold butter until the topping resembles coarse crumbs.
10. Pour the cooled filling into the pastry shell.
11. The pastry will be only half full but the pie will rise as it bakes.
12. Sprinkle with the crumb topping.
13. Cover the edges of the pastry with foil to prevent over browning.
14. 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.
15. (Don't overbake.) The filling will be a bit soft but will firm up as it cools.
16. Cool completely before cutting.
17. Serve warm or cold.