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    Home » Top Amish Recipes » Pies, Cakes & Breads

    Amish Union Pie

    Published: Feb 8, 2012 · Updated: Jun 29, 2018 by Kevin Williams | 8 Comments

     

     

    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.  Bake at 375 for 10 minutes. Reduce heat to 300 and bake until set. Makes 2 pies.

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Darlene Kistler-Alvord

      February 08, 2012 at 10:32 am

      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!

      Reply
    2. lorraine stoddard

      February 08, 2012 at 10:49 am

      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.

      Reply
    3. Wendy

      February 08, 2012 at 2:28 pm

      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...)

      Reply
    4. Cheryl

      February 08, 2012 at 10:31 pm

      used Milnot years ago. I remember Karo.
      I use Sure-Jell.

      Reply
    5. Marcus Yoder

      February 10, 2012 at 10:30 am

      Other names names for clear gel are perma flow and therma flow

      Reply
      • Kevin

        February 10, 2012 at 10:32 am

        Welcome to amishcookonline, Marcus, and thanks for the info!

        Reply
    6. Judy

      November 30, 2021 at 1:29 pm

      Is this filling like the filling in a pecan pie especially if I use Karo light syrup?

      Reply
      • Kevin Williams

        December 02, 2021 at 3:13 pm

        Yes, it does kind of resemble that! Karo light is fine

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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