I have probably made this pie more than 100 times, and my mom dozens of times while I was growing up. It is a simple pie with simple ingredients, and very big taste. It is by far one of Esther-Faith's favorite pies. It is from a cookbook I got from my mom the Christmas before I got married. Originally published in 1981, the cookbook is "Farm Journal's Best Ever Pies." In addition to our love of all things pie, this cookbook serves as an inspiration for the "52 pies 52 weeks" resolution that Isaac and have for 2015.
1/2 cup brown sugar, packed
1 tbsp flour
1/4 cup dark corn syrup (I don't keep dark on hand, so I use light corn syrup and it tastes fine)
1 1/2 tsp vanilla (I don't measure)
1 egg
1 cup water
Mix brown sugar and flour in small saucepan. Whisk together corn syrup, vanilla, and egg. Add to the sugar/flour mixture. Gradually stir in water. Heat over medium heat until thickened and bubbly. Remove from heat and let cool.
Topping:
1 cup flour
1/2 cup brown sugar, packed
1/2 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
1/4 cup butter
Cut together all ingredients until mixture resemble course crumbs.
Pour vanilla filling into unbaked pie shell. Sprinkle topping over the filling. Bake at 350 for 40 minutes.
© 2015 Karin Shirey Henn, all rights reserved.
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