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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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dawnalee on 3.1.2012

Oh, goodness, using chai was delicious. This is a great pie and seems a bit versatile. Keeper!

JanieS on 3.1.2012

This pie is to die for. I just made one – cut the recipe in half – and it came out beautifully. Very easy to make and doesn’t take very long. This is a keeper!!

kristine on 3.1.2012

I cant wait to try this pie, but it really would help if you would put more detailed heating instructions in the printable recipe. it says nothing about boiling it in those instructions as it does in the photographs. :)

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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. :)

Memoria on 2.28.2012

I have tried imitation and real vanilla extract and for some reason, I have never ever perceived a difference in taste (and I go heavy on the vanilla in all of my desserts). Anyway, you are free to use any type of vanilla you want. If anyone has a problem with the imitation stuff, they can very easily not use it in their own recipes. Easy as that! :D I was actually overjoyed when I saw the photo of the vanilla and other generic products. Not everyone buys the name-brand stuff all the time. Thank you!

With that said, this dessert looks fantastic. I’m bookmarking it.

Jenni on 2.28.2012

Ahh, I see… all the instructions are up in the photo bit… you should add those instructions to the printable part, so people like me (who don’t like to read a recipe in pictures lol) can find it easier :D Thanks, looks yummy!

Jenni on 2.28.2012

I’m going to try this for this weekend, but your directions are terribly lacking! For the filling, I ASSUME that I heat the first ingredients until thickened, and then remove from heat and add egg and vanilla? There is no heating instructions in that part of the recipe, you may want to fix that :) I’m just going by what you’d normally do with a custard recipe, and hoping I’m right. Also, with the crumb topping, I am, again, assuming that you use COLD butter (though not specified in the recipe) and then combine the ingredients with a pastry knife?

Tori on 2.28.2012

I definitely want to make this tonight! I can’t seem to find the printable recipe for the filling, not the pie crust. Where is the link?

Melissa on 2.28.2012

Reminds me of sugar pie. It’s really popular here in Quebec, and essentially it’s everything you did minus the crumb topping. For an even more decadent version you can do it with maple syrup instead of sugar. I swear it tastes like french toast, which to me is definitely a good thing!

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4littleFergusons on 2.28.2012

Thank you for featuring my pie! I wondered why so many came to my blog yesterday from Tasty Kitchen! I am honored! :) Thanks, Sprinkledwithflour!!!!!
Not sure why it doesn’t say this on the pie recipe, but my original description of the pie was: a mix between Custard, Snickerdoodles and sugar cookies! {And just plain YUMMY!}
Enjoy & thanks again!
~Tonya from 4 little Fergusons :)

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dawnalee on 2.28.2012

@Amanda H. . .was the flour pehaps inadvertently omitted in your topping?

@ Mary in Texas. . .I’m with you on the lemon idea, probably equally yummy,

@Amber. . .did you use the full topping for your one deep dish pie, or did you halve it? I’m planning to do a deep dish version with one crust and all of the filling. Thanks!

Also seriously considering replacing the water with strongly brewed chai and adding ginger, cinnamon and pepper to the topping. :)

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    Amber {Sprinkled With Flour} on 2.28.2012

    Hi Dawn, I believe I did use the full topping. I always like to have more than I need than not enough. :) You’re idea of using chai sounds wonderful! I’ve used chai concentrate in a cinnamon chai cream pie that I created, and it was great, so I can imagine how delicious it would be in this pie.

Mary in Texas on 2.28.2012

Looks yummy and I will probably make it soon. However, I cannot, CANNOT imagine that anyone in their right mind would even have imitation vanilla in their pantry! Do you know what that stuff is made from? PETROLEUM. If I didn’t have real vanilla, I’ll bet this pie would be delicious with lemon.

Amanda H. on 2.28.2012

I made the pie (halved the recipe) and maybe I missed something…. my crumble topping just melted and became like a crispy caramelly (is that a word?) topping instead. Don’t get me wrong, it disappeared overnight, but it looked nothing like the picture. I added a couple shakes of the cinnamon shaker to the crumble topping, but I’m sure that had nothing to do with it. Very delicious recipe and like I said, it was quickly eaten up, but I wonder where I went wrong?

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    Amber {Sprinkled With Flour} on 2.28.2012

    Hi Amanda, I’m not sure why your topping didn’t work perfectly. Did you use cold butter? If your butter was room temperature it may have caused it to melt more than usual while baking.

May on 2.27.2012

Oh, yumm! I will have to try this because vanilla is my favorite flavor for desserts!

Nancy on 2.27.2012

This looks so delish, I wonder if you could use Splenda instead of sugar…

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    Amber {Sprinkled With Flour} on 2.28.2012

    Hi Nancy! Since the filling is very pudding like, I don’t see why you couldn’t use Splenda instead, although you’ll still need the corn syrup to get the same consistency. If you’re looking to leave out the corn syrup too, I’ve had a lot of success using brown rice syrup in the place of corn syrup.

Kelly on 2.27.2012

This looks amazing! But… is there anyway to subsitute the corn starch for something else? I’m allergic to corn. :(

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    Amber {Sprinkled With Flour} on 2.28.2012

    Hi Kelly, if you’re allergic to corn you could try using arrowroot flour instead. The equivalent would be 2 1/2 tsp to 1 tbsp for every 1 tbsp of cornstarch. You can find arrowroot flour in any health food store, or the natural foods section of your grocery store. Potato and rice flour can also be used. :) They exchange 1:1 for cornstarch.

Donna on 2.27.2012

Looks like Chess Pie.

Teressa on 2.27.2012

This looks so yummy….I’m going to make it before winter’s over. (There’s just something about making and consuming baked goods in the winter that seems…healthier for some reason. Ya know? :) I noticed in your bio line it says you’re in the heart of the Missouri Ozarks…I grew up in Phillipsburg (between Lebanon and Conway off of I-44, about 45 minutes from Springfield), and went to college in Springfield. It’s a lovely area, especially in the fall. I miss it. I’m just in KC now, but it’s not the same as the Ozarks. My sister lives in Branson and I love to visit.

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    Amber {Sprinkled With Flour} on 2.28.2012

    Hi Teressa! Yes, baked goods do seem a little healthier in the winter. We live in Nixa which is just 10 minutes south of Springfield. I do love this area, although we are getting ready to move to St.Louis. I’ll have a whole new area to explore and grow to love. :)

Mahza on 2.27.2012

Oh SWF, I’m so glad to hear that you usually use real vanilla. The first thing I noticed in the photo was the imitation vanilla! Next to chocolate and nutmeg, vanilla is my favorite flavor and only real will do. I am going to make this even though I have no driveway to shovel to burn the calories. I make sacrifices ;-)

Jenny on 2.27.2012

Looks yummy, but it would be even better with real vanilla extract and not imitation. I know it’s expensive, but it’s soooo worth it! :)

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    Amber {Sprinkled With Flour} on 2.27.2012

    Jenny, I agree! Real vanilla is so good, I just ran out of the real stuff and had to use what I had on hand. :)

Heather on 2.27.2012

Snickerdoodles in pie form is all I needed to hear :)

Nicole on 2.27.2012

The crumbs on top just make it for me. Looks so delicious.

Amber (Sprinkled With Flour) on 2.27.2012

Hi Becky! I bet adding some cinnamon would be a wonderful addition! Either way it’s so yummy. :)

Becky Campbell on 2.27.2012

I’m printing this and will make it tomorrow!;) But I do have a question…if it’s like a snickerdoodle…shouldn’t there be some cinnamon involved? Maybe I’ll add some to the crumb topping!:) Thanks for sharing!

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Laurie {Simply Scratch} on 2.27.2012

This looks heavenly!