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Obviously pumpkin pie is the staple of most Thanksgiving dessert menus, but it’s nice to offer a variety sometimes. Apple and pecan pies seem like popular complements to pumpkin. But if you want to really mix things up a bit this is a winner you might want to try: brown sugar pie. This is a classic “Plain pie”, coming from the scratch traditions of the Amish and Brethren church. The ingredients in this pie are probably ones you already have in your pantry and, wow, does it make a great pie! The top layer is slightly crispy/firm, encasing a sweet custardy consistency beneath. If you like the taste of brown sugar (who doesn’t?), this pie is for you! Our Plain Kansas columnist Rosanna Bauman gave me the recipe and it’s popular at gatherings in her church.
Rachel made the pie pictured here and I’ll give you a hint: if you can, let the pie sit overnight before eating. The flavors have a chance to really meld and and, yum, is all I can say!
Serves: one 9 inch pie
- BROWN SUGAR PIE
- Makes one 9-inch pie
- 2 cups firmly packed brown sugar
- 2 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 4 heaping Tablespoons flour
- 6 Tablespoons milk or half and half
- 4 Tablespoons melted butter
- 1 9 inch pie crust
- Preheat oven to 350 degrees.
- Combine all the ingredients (except the pie dough) in a bowl and mix with wooden spoon for 5 - 10 minutes or on medium speed for two minutes.
- Roll out the dough, press into a 9-inch pie plate, trim off any excess dough around the edges.
- Pour the brown sugar mixture into the pie shell and bake for 35 to 40 minutes, or until crust is lightly browned and the filling has set. Remove from oven and let cool slightly before serving.