WFMW: Vanilla Crumb Pie
Ever find out last minute you’ve got guests coming for dinner and the store is too far away for you to conveniently get there in time and cook dinner?
Well, tada, here’s a dessert you’re almost guaranteed to have ingredients for already in stock. Unless you’re a couple of steps healthier than I am and you’ve eliminated corn syrup from your diet completely. 😉 This is my aunt Katy’s fabulous recipe. It always turns out, even if you aren’t experienced at making pies. And, oh, is it ever fabulous with a cup of coffee.
For the filling:
1/2 c. brown sugar
1/4 c. dark Karo
1/4 c. light Karo
2 T. flour (heaping)
1 tsp. vanilla
1 egg
1 c. water
For the crumbs:
1/4 c. white sugar
1/4 c. brown sugar
1 c. flour
1/2 t. soda
1/4 c. butter
Cook until thick. Let cool. Pour into an unbaked pie crust. Top with crumb mixture. Bake at 350 for 40-45 minutes.
I didn’t realize this was such an old-fashioned recipe until recently when everyone started talking about how their grandma used to make it. But it makes perfect sense because all the ingredients are things people would have kept in their pantry years ago. It may be old-fashioned, but it’s still a crowd pleaser!
Yes it is a pie my Grandma made-I learned to like it even though i do not care for fruit pies. Just hearing the word vanilla pie makes me think of my Mom and her mother. Precious memories!!!
Ohhh yum, love this pie! Add ice cream yet and it’s the best!
It’s my husband favorite pie. He often requests this instead of cake for his birthday.
Never heard of it, but sounds great! Thanks for the recipe! I also don’t think I’ve ever bought dark Karo. What other things would you use it in?
I use it for vanilla crumb pie and shoofly pie and that’s pretty much it. 🙂
You could probably sub brown rice syrup for corn syrup . . . if you’re interested =). We’ve done that successfully for caramel sauces and caramel popcorn.