Amish Vanilla Pie

Amish vanilla pie, made with a boiled filling and sweet crumb topping. (Mike Whalen/Shutterstock)

Amish Vanilla Pie

The topping makes the magic on this Pennsylvania Dutch pie for any season. I think of it as the pie version of a crumb cake—perfect for when friends drop by to share coffee and conversation. For a fancier presentation, drizzle a bit of chocolate sauce over the top before serving.

Makes one 9-inch pie

• 1 9-inch unbaked pie shell

For the filling:

• 1/2 cup light brown sugar
• 1 tablespoon flour
• 1/4 cup light corn syrup
• 1 cup water
• 1 egg
• 2 teaspoons vanilla extract

For the crumb topping:

• 1 cup flour
• 1/2 cup light brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• Pinch salt
• 4 tablespoons butter

Preheat oven to 350 degrees F.

Make the filling: Combine brown sugar and flour in a medium saucepan. Whisk to remove lumps. Whisk in corn syrup, water, egg, and vanilla. Bring mixture to a boil over medium-high heat. Remove from heat and allow to cool while making the crumb topping.

Make the topping: Combine topping ingredients in a medium bowl. Cut in butter using a pastry blender or two knives until mixture is crumbly. 

Pour filling into pie crust and distribute crumbs over the top. Bake 40 to 45 minutes or until the pie is golden brown and the filling is set. Remove from oven and allow to cool.

Serve warm or at room temperature.