Milk Pie

Milk pie a amish dish from traditional kitchen
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Okay, if you are looking to impress company with a fancy dessert, this probably isn’t it.  But if you are looking for a quick, cheap sweet to enjoy, this might be for you.  These types of pies have traditionally been staples in Amish kitchens.  I’ve made a variation of this pie using crumbled bread and I think you probably could add crumbled bread to this mixture, but this is an even simpler version that doesn’t call for bread.  Give it a try and let us know how it goes!

1 cup sugar

1 /3 cup flour

1 1/2 cup cream and milk mixed (3 /4 cup of each)

1 /4 teaspoon salt

1 /2 teaspoon vanilla

Nutmeg

Mix together dry ingredients.  Heat milk and cream. Add to dry ingredients.  Put in unbaked pie shell and sprinkle nutmeg on top.  Bake at 350.  Yield: 1 pie. (Editor’s note:  the recipe – as is typical with many Amish recipes – is sparse on instructions, namely how long to bake…my recommendation is about 40 minutes or until center is set)

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The Discussion

  1. Scott Browning says:


    How long is the milk pie cooked? Thank you.

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  2. Sara in IN says:


    Sometimes called “glass pie” in some Mennonite areas of western Ohio.

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  3. Darlene Kistler-Alvord says:


    We used to have this pie often, but Mama just put the sugar and flour in the unbaked pie shell and mixed it with her fingers with the milk. Of course, she didn’t really measure anything, just added until it looked right.

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  4. Jeannine says:


    We make this pie as well, and use brown sugar and also mix sugar and flour together in the raw crust and then add the milk and mix, then dot with butter and bake @ 350 degrees until set.

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  5. Kinda like the way I make rice pudding: cover leftover rice with milk, add a handful of raisins and some nutmeg, a few scoops of sugar (till it’s sweet enough) and a pinch of salt. Cook and stir until it starts to thicken, then let it sit a bit.

    This pie sounds like it could be the basis for all sorts of creative things, and also sounds like it would be good all by itself.

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  6. Haha… as a relaxed baker I almost never use the timer on the oven. When I’m cooking, you never count time (like kneading bread) unless it’s very important like rising the bread. I’m looking for a certain color and tone during baking, especially for bread. I can understand why the Amish don’t use timer. My mother just asked me, “how many minutes?” I say, “Until it’s done”

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  7. MUSLIM SISTER says:


    SOUND KIND OF LIKE MUHELLEBYA IN A CRUST

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  8. Yes it is like Turkish Milk pudding. Actually it’s like a pudding pie filling. I tried some milk pie filling yesterday, only I mixed it into the filling for apple crumble, you know apples lemon juice cinnamon salt caramel-sugar, added molasses and cut down the sugar to 1/4 cup. You could do a multi-layer pie with this. Bake the crust, add milk pie filling, top it with cooked apple filling, them a layer of cream cheese, and then a generous helping walnut crumble. I’m dreaming of it!

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