Any ever had vanilla crumb pie? This is a delicious Amish favorite that I've had the pleasure of enjoying a time or two. I posted the recipe earlier this year. But what about making the pie into a bar? You get the same awesome flavor without the labor of having to make a crust (although this "bar version" has a minimalist "crust") By making it into a bar you get to stretch the flavor out too, as opposed to being limited to a slice of pie. So free this delicious dessert from the confines of a crust and make it into a bar!:)
This is a photo of the pie version of this dessert that I enjoyed several months ago in the Adams County, Ohio Amish settlement. The recipe below frees that amazing filling from the crust. Enjoy!:)
- CRUST:
- 3 cups flour
- ½ cup sugar
- ½ teaspoon salt
- 1 cup butter
- FILLING
- 1 cup brown sugar
- 1 teaspoon cream of tartar
- 1 cup maple syrup
- 5 tablespoons flour
- 2 cups water
- 1 tablespoon vanilla
- 3 eggs
- CRUMB TOPPING:
- 1¾ cup flour
- 1 cup brown sugar
- ½ cup butter
- Tor the crust:Mix all together.
- Put in greased cookie sheet.
- Bake 15 minutes or until it looks dry but not browned
- Filling: combine filling ingredients and bring to a boil, constantly stirring until thickened.
- Pour onto crust
- CRUMB TOPPING:
- put crumbs on top of filling.
- Bake till crumbs are brown at 350.
- Cool and cut into bars.
VICKIE HURST
Hmmmm.....I have cookie sheets in various sizes.....I am just going to have to jump in and see what I come up with. I can always use 2 jelly roll pans.....this sounds really good!
Kevin Williams
These are really good, enjoy, Vickie, let me know how they turn out!