Mama June’s Amish Brown Sugar Pie
I have been making this pie for holidays since I was 14 years old. It’s inexpensive. easy and tasty. It’s from an old Amish recipe, brown sugar pie, and sets up rather like a caramel custard.
The bonus here is the pie crust recipe, which is flaky and delicious and eliminates rolling! the Amish cookbook called it a “pat-in-pan” crust. Add a little garlic salt and flax or wheat germ and it’s the perfect crust for quiche! (My preferred way to use up our eggs.)
2 cups flour, white or wheat, more as needed
Pinch salt
1 tsp or so of sugar
1/2 cup vegetable oil (I have used olive oil, too)
1/2 cup milk (reconstituted powdered milk works great here)
Put all dry ingredients in an 8 inch pie plate. Whisk oil and milk together in separate bowl. Slowly pour into pie plate, gently stirring into flour mixture with a fork. Use your fingers to form the crust, pressing the mixture up the sides and fluting the top (to make it pretty!) by pinching all the way around the top of the crust.
Now for the filling.
1 can evaporated milk
1 1/3 cups of brown sugar
2 tbsp flour
Dash cinnamon
Dash nutmeg
2 to 3 tsp butter
Chef’s Notes:
Add flour and brown sugar right into your pie plate with the unbaked crust. Pour in can of evaporated milk. Sprinkle on cinnamon and nutmeg, add pats of butter here and there. Now bake at 350 for an hour or so until crust begins to brown.
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