About the author


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

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  1. Wendy

    Maybe because you can whip it up quickly – good for soothing a broken heart!

  2. agtoth

    Found this at Recipe Goldmine/amish
    Bob and Andy Pie
    This pie is named for an Amish farmer’s two prize gelding work horses. The farmer came in from working in the fields. He took a bite of this pie and said, “This pie is as good as Bob and Andy.”

    1 cup granulated sugar
    1 cup packed brown sugar
    2 tablespoons all-purpose flour
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon salt
    3 eggs, beaten
    2 cups milk
    1 tablespoon melted butter
    1 teaspoon vanilla extract

    Heat oven to 350 degrees F.

    Beat all ingredients together very well and pour into a 9-inch unbaked pie shell. Bake for 45 minutes. The pie will quiver. The top will be puffed up when you remove the pie from the oven and will fall down after it has cooled. The pie is best served at room temperature.

    1. Ms. Catherine Melba Alston Hardy

      November 16, 2016

      Interesting and I Like

      Ms. Catherine Melba Alston Hardy

  3. Nancy LaLiberte

    Something must be amiss here — it seems that a piecrust would not be golden brown after 15 minutes in a 350 oven. Should the temp be 450 instead? Sounds similar to a meringue shell that would be baked for a short time at a high temp, then left in the oven after it was turned off.

  4. Donalee Sumner

    The time should be 35 minutes…not 15.

  5. Susan

    Hi! I’ve been making this pie for 20+ years now. I found the recipe pre-internet in the newspaper and clipped it out. It is one of my most requested pies. The family now call it “Tears Pie” since it has such a long name.
    I have a few tips that might help those asking about baking times and also re the thinness of the pie that the author mentions. The recipe was originally written for baking in a wood fired oven. In the beginning I too had trouble getting the crust done and sometimes even the filling too. Here’s what I do: Bake at 400 for 10 minutes then reduce temp to 350 and bake another 30 minutes. Always works.
    As for the thinness of the pie, here’s what I do: I use 5 oz of evap milk rather than 1/2 cup, because that’s what’s in the small can. I bake this pie in an 8.5 inch pie plate instead of a 9 in and that gives more height to the pie.
    I also like to add 1/2 tsp of vanilla. Hope these tips help someone!

    1. Kevin

      Susan, welcome to Amish365, and thank you for those suggestions, I think those sound great…I like the idea of the smaller pie pan to bulk it up a bit!


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