Amish Brown Sugar Pie

Submitted by Miss Annie

"An old recipe. This pie is best when eaten at room temperature. It is rich, so pieces are small."

 

• Ready In: 1hr 5mins
• Ingredients: 7
• Serves: 12

ingredients

• 1 unbaked 8-inch pie shell
• 1 cup brown sugar
• 3 tablespoons all-purpose flour
• 1 pinch salt
• 1 (12 ounce) can evaporated milk
• 2 1⁄2 tablespoons butter
• ground cinnamon

directions

1. Preheat oven to 350 degrees.
2. In the pie shell, place the brown sugar, flour and salt.
3. Mix with your fingers.
4. Pour the evaporated milk over the flour and sugar, but do not stir or mix this in.
5. Dot with butter, and sprinkle with cinnamon, liberally, over all.
6. Bake for 50 minutes, or until the filling just bubbles up in the middle.
7. The filling will never completely set, but that's the way it's supposed to be.
8. This pie is better eaten at room temperature.
9. If you refrigerate leftovers, reheat them in the oven before serving.
10. NOTE: Recipe can be doubled and prepared in a 10-inch pie shell.
11. For that size, bake 1 hour and 20 minutes.

Reviews

[Aroostook]

Miss Annie, The only way to tame this pie is to add a generous dollop of unsweetened whipped cream! In fact I had to tame three or four pieces....=) Sooooo goood!

 

[~*Miss Diggy*~]

This was good! And it was SUPER rich! But I loved it. THe only reason why I am giving it 4 stars instead of 5 is because it wasnt done after the 50 minutes cooking time, it actually took it 1 hour and 40 minutes to cook until the middle bubbled up. I will make this again and see if it takes that long again. I am wondering if I did it wrong! THanks!

 

[chef313633]

NICE PIE THE FAMILY ENJOYED IT THANKS FOR POSTING.

 

[thejonesgal]

I've had this recipe for years - got it from Cooking from Quilt Country. It's one of my family's favorite pies.<br/>So glad I didn't have to type it in!!!!

 

[dustybobo2000]

This pie never set up at all (I mean, at all). After 2 hours at 350 I finally took it out of the oven. Once it cooled, I tentatively cut a "slice" for myself. Although the flavors were good, the liquid top and gritty brown sugar bottom were not exactly wonderful. Not being Amish, nor privy to the culture of sugar pies in general, I am perhaps not qualified to critique this item. At any rate, based on this recipe I was able to make a few adjustments and create a good alternative version (basically, more flour, less milk and stirring the wet into the dry).