Quaker town crumb pie
Instructions:
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Pennsylvania Dutch cooks consider themselves master pie bakers. That, they are! They can make a delicious pie even though there's not much in the larder but the basics, and hardly even that. The most authentic pie is made with a lard crust. The large, 10-inch pie pan is important because of the amount of filling and the necessary depth of the pie. You will need to use more than half the recipe for Buttery Pastry for Pies or No-Fail Lemon Pastry. If you choose to prepare the Hot-Water Pastry, half of the recipe is enough to line a 10-inch pie pan.
- 1⁄2 cup light brown sugar;
- 1⁄2 cup light or dark molasses;
- 1 egg;
- 2 cups water;
- 2 cups plus 1 tablespoon all-purpose flour;
- 1 teaspoon vanilla;
- 1 unbaked 10-inch pie shell;
- 1 cup granulated sugar;
- 1⁄2 cup lard or butter, at room temperature;
- 1 teaspoon baking soda.
- Preheat oven to 350 F.
- In a saucepan, combine the brown sugar, molasses, egg, water, 1 tablespoon flour, and vanilla. Place over medium heat and bring to a boil, stirring constantly, until slightly thickened. Pour hot mixture into the pie shell. In a bowl, combine 2 cups flour, the granulated sugar, lard or butter, and baking soda. Mix until coarse crumbs are formed. Carefully spoon the crumb mixture over the molasses mixture in the pie shell. Place on a rimmed baking sheet to save spillovers in the oven. Bake 35 minutes, or until the pie does not jiggle when moved. Cool before cutting. MAKES ONE 10-INCH PIE