This is an Amish recipe from Pennsylvania, calls for "King Syrup", which we have discussed on this site before...it's like corn syrup...so if you don't have King Syrup, I'd use a dark corn syrup instead. Enjoy!
UNION PIE
4 eggs, beaten
1 cup sugar
1 cup sweet milk
1 cup King syrup
1 cup sour cream
1 /2 teaspoon baking soda
2 tablespoons flour
1 teaspoon vanilla
salt
Mix all together and pour into 2 unbaked pie shells. Â Bake at 375 for 10 minutes. Reduce heat to 300 and bake until set. Makes 2 pies.
Darlene Kistler-Alvord
We used to use Milnot when the cow was dry...... ok, there is a term for you to research.....
The King Syrup looks a lot like Karo, and when I say Karo, I get a lot of strange looks.......
The pie reminds me of an old fashioned cream pie,,,,, might have to give it a try.
I really am enjoying your blogs..... keep up the good work!
lorraine stoddard
I use Milnot alot,for dipping chicken and pork chops,before coating it. I also use it for preparing french toast. When I seen the picture of the syrup,I also thought of the Karo brand.
Wendy
Milnot isn't a brand that's available around here, though other brands of evaporated milk are. I have some ClearJel in my pantry (that I got in a Mennonite/Amish bulk food store in PA). No King Syrup either. Maybe you need to put up a page of equivalents on the website, Kevin. (I'm sure you were looking for something else to do...)
Cheryl
used Milnot years ago. I remember Karo.
I use Sure-Jell.
Marcus Yoder
Other names names for clear gel are perma flow and therma flow
Kevin
Welcome to amishcookonline, Marcus, and thanks for the info!
Judy
Is this filling like the filling in a pecan pie especially if I use Karo light syrup?
Kevin Williams
Yes, it does kind of resemble that! Karo light is fine