The Pioneer Woman Tasty Kitchen
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Vanilla Crumb Pie

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

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Level: Easy

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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

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!

2 Comments

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Avatar of Monica

Monica on 3.6.2012

Well I’m glad that this was still up on the front page for the blog as well. I bookmarked the recipe to write it down later, and when I went to I noticed that there are many typos.

Instead of Baking Soda, it just says Soda in the ingredients list. And when you get to the part about heating the ingredients in the saucepan, it just says to put them in the saucepan, then the next step it to remove it from the heat. I had to refer to the blog post which talks about bringing it to a boil to know what to do. Also, the recipe itself says nothing about testing the middle of the pie for firmness, just to cook until golden brown. Seems like the recipe really needs some re-writing.

Avatar of lorij74

lorij74 on 3.1.2012

thought the flavor was more along the lines of a sugar cookie…it was great to have all of the ingred. in the pantry, but not sure i would make it again.

7 Reviews

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bonnie on 12.1.2012

I liked it. My husband loved it. And the friend I gave the second pie to just asked me to bake her 2 for Christmas. So in my book it’s a 5 Mitt Hit AND a Keeper! Thank you!

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Shelly on 5.2.2012

Delicious pie – a real pleaser at our church bake sale.

Avatar of maegochan

maegochan on 3.17.2012

This made a great pie, even with my cheap imitation vanilla. I ended up using the two pie recipe in one really deep 9″ pie pan, and it came out fantastic. You just have to cook it about 50-60 minutes to get it to set. And don’t be nervous about how liquid the pie is when it goes into the oven, it sets up fabulously.

Avatar of dawnalee

dawnalee on 3.1.2012

Made this with a modification of using strong chai in place of the water and adding some ginger, cinnamon and pepper to the topping. Delicious!
This recipe seems versatile and yummy with many variations. Keeper!
Thanks for sharing. I’m glad it was also posted on the blog which brought my attention to it.

Avatar of rozanie

rozanie on 2.29.2012

Easy and very delicious! Thanks!!

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