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Vanilla Crumb Pie

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog Vanilla Crumb Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Tonya of 4 Little Fergusons.

 
When it’s a snow day in my area and I’m trapped in the house with too much time on my hands and nowhere to go, I invariably start drooling over recipes online. Of course, this usually leads to some form of baked good being made, which also leads to way too much of said dessert being eaten by myself in one day. There’s only so much temptation a person can stand, when trapped in the house on a cold, snowy day. Oh, well. That’s what shoveling the driveway is for, right?

This Vanilla Crumb Pie recipe, submitted by Tonya (Tk member 4littlefergusons), is described as a Snickerdoodle cookie in pie form. I was hooked right away and knew I wanted to try it. I’m so glad I did! This pie is filled with a warm, sweet, vanilla-like pudding, then topped with a delicious, buttery crumble topping. Yes, I’m serious. It is so yummy, and chances are you already have the ingredients in your pantry. Let’s get started.

 
 
 
Tasty Kitchen Blog Vanilla Crumb Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Tonya of 4 Little Fergusons.

For the filling you’ll need sugar, flour, water, corn syrup, salt, cornstarch, eggs, vanilla, butter, baking soda and cream of tartar. You’ll need 2 whole pie crusts, either store bought or your favorite recipe. I like to use this pie crust recipe. First, prepare your crusts, place crusts in two pie pans and set aside. 

 
 
 
Tasty Kitchen Blog Vanilla Crumb Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Tonya of 4 Little Fergusons.

In a medium bowl combine 1 cup of butter, 2 cups of flour and 1/2 cup sugar for the crumb topping.

 
 
 
Tasty Kitchen Blog Vanilla Crumb Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Tonya of 4 Little Fergusons.

Add the baking soda and cream of tartar.

 
 
 
Tasty Kitchen Blog Vanilla Crumb Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Tonya of 4 Little Fergusons.

Use a pastry cutter or fork to combine the ingredients, working the butter into the flour until mixture resembles coarse crumbs. Set aside.

 
 
 
Tasty Kitchen Blog Vanilla Crumb Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Tonya of 4 Little Fergusons.

In a saucepan combine 1 cup sugar, 2 tablespoon flour, a pinch of salt and 1 tablespoon cornstarch. 

 
 
 
Tasty Kitchen Blog Vanilla Crumb Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Tonya of 4 Little Fergusons.

Add 2 cups of water and 1 cup corn syrup. Bring to a boil then remove from heat and allow to cool for a bit.

 
 
 
Tasty Kitchen Blog Vanilla Crumb Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Tonya of 4 Little Fergusons.

Once the mixture has cooled down, add the vanilla and eggs to the mixture and combine. Be sure your mixture isn’t still too hot. Scrambled Egg Crumb Pie doesn’t have the same ring to it.

 
 
 
Tasty Kitchen Blog Vanilla Crumb Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Tonya of 4 Little Fergusons.

Split the mixture evenly between your two pie crusts.

 
 
 
Tasty Kitchen Blog Vanilla Crumb Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Tonya of 4 Little Fergusons.

Spread the crumb topping evenly over the top of the pies. Bake at 350ºF for 20-30 minutes, or until the topping is golden and the center of the pie is firm. If the pie still jiggles quite a bit, cook for a bit longer until it is set.

 
 
 
Tasty Kitchen Blog Vanilla Crumb Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Tonya of 4 Little Fergusons.

Serve warm and enjoy!

 
 
 
Tasty Kitchen Blog Vanilla Crumb Pie. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Tonya of 4 Little Fergusons.

 
Recipe notes: This recipe can easily be cut in half if you only want to make one pie. I actually made one pie crust but the full amount of filling to fill my deeper pie dish. It took about 50 minutes to cook until fully set baking it this way. If your crust starts to get too brown, just cover the edges with some foil.

Thank you so much Tonya for sharing this delicious recipe! You can find many more tempting recipes on Tonya’s blog, 4 Little Fergusons, where she writes about life as a midwest mom.

 
 

Printable Recipe

Vanilla Crumb Pie

See post on 4littleFergusons’s site!
5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

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Description

This pie is really simple, has simple flavors and reminds me of a mix between custard, Snickerdoodles and sugar cookies. Recipe makes 2 pies.

Ingredients

  • 2 whole Pie Crusts, Store Bought Or Your Favorite Recipe
  • FOR THE FILLING:
  • 1 cup Sugar
  • 2 cups Water
  • 2 Tablespoons Flour, Heaping
  • 1 cup Corn Syrup
  • 1 pinch Salt
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Vanilla
  • 2 whole Eggs
  • FOR THE CRUMB TOPPING:
  • 2 cups Flour
  • ½ cups Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream Of Tartar
  • 1 cup Butter

Preparation Instructions

First, prepare your crusts. I recommend that you make my Easy Push Crust, found here on Tasty Kitchen. Put crusts into 2 pie pans and set aside.

For the filling, in a saucepan, mix together the sugar, water, flour, corn syrup, salt and cornstarch. Bring to a boil over medium heat. Then immediately remove the pan from heat and allow mixture to cool a bit. Add the vanilla and eggs and mix to combine. Split the mixture evenly between your 2 crusts.

Mix together crumb topping ingredients and evenly divide between the 2 pies.

Bake at 350ºF for 20-30 minutes or until the top is golden brown and the center has firmed up a bit.

Serve warm. Delicious!

 
 

Printable Recipe

Sylvia’s Perfect Pie Crust

See post on Ree | The Pioneer Woman’s site!
4.83 Mitt(s) 24 Rating(s)24 votes, average: 4.83 out of 524 votes, average: 4.83 out of 524 votes, average: 4.83 out of 524 votes, average: 4.83 out of 524 votes, average: 4.83 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 1

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I really love flaky pie crust, and it’s always been a difficult quality for me to achieve, despite most people’s claims that their recipe is THE flakiest pie crust in existence. This recipe, sent to me by my friend Sylvia, is absolutely, positively a keeper.

Ingredients

  • 1-½ cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

 
 
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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

 

37 Comments

Comments are closed for this recipe.

Becky in Texas on 3.4.2012

I’ve been waiting for an excuse to buy a pastry cutter, and this recipe gave me the perfect opportunity! I made this pie today and it tastes just like a sugar cookie or a snickerdoodle – simply delicious! Making the topping was a bit labor intensive — cutting in the cold butter to all the flour and sugar took several minutes, but it was well worth the effort. I ended up baking the pies for 38 minutes. I agree with others that lemon flavoring would be great in this recipe — maybe next time. This pie was a big hit — thanks so much!

Rose C. on 3.3.2012

Like Amanda H. my topping oozed and melted into the pie as well, and I’ve gone through the instructions over and over. It’s still in the oven right now, but it’s definitely not going to end up looking like it’s supposed to – however I’m sure it’ll taste great regardless. It’s a little baffling. I’ve never had a recipe twist so much like this one seems to be doing….The only thing I did different was used a different crust, which shouldn’t affect the topping. Maybe my oven is boycotting. Maybe the next time it’ll twist back into the right appearance.

Korrie on 3.3.2012

I am so confused. I tried this last night and it never solidified. I baked it for much much longer than it called for. The top was getting pretty brown, so I covered it with foil. When I went to cut into it, it was completely liquid. I went back and checked the recipe several times to make sure I did it right, and I followed the direction with the right amounts. The only thing I did that maybe changed things was I had to put the uncooked pie in the fridge for a couple of hours before I baked it, so it was cool when I put it in the oven. I also added vanilla bean. Help!!

Mandy on 3.2.2012

I was sick on the couch all day yesterday and then my fever broke and I woke up starving and wanting something sweet so I made these pies! To the second one, I added mini chocolate chips. Mmm. So good.

Also, I had a piece for breakfast.

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Amber {Sprinkled With Flour} on 3.2.2012

Hi Kristine, The printable recipe did originally have the heating instructions, but it seems to be missing now. The heating process is really very simple, just add the first six of your ingredients to the pan, bring to a boil over medium heat, then remove from heat and allow to cool. :)