Amish Cream Pie Food

AMISH SUGAR CREAM PIE

Steps:

• In sauce pan combine, white sugar, salt, half-and-half and whipping cream.
• Bring to a boil.
• In another sauce pan, combine Br.sugar & cornstarch.
• Gradually whisk in hot mixture into br.sugar mixture.
• Add margarine/or butter (to me this makes it even better.).
• Cook over med. heat, whisk constantly, 5 min or until thick.
• Simmer 1 minute and stir in van.
• Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.
• Bake at 375°F for 25 minutes.
• I recommend recipe #126072 for this pie.

MAKE AN AMISH SUGAR CREAM PIE TODAY! YOU'LL THANK YOURSELF LATER:)

Steps:

• Cook together sugar, milk, and cornstarch. When thickened, add margarine and vanilla. Pour into a baked pie shell. Sprinkle with cinnamon. Chill

AMISH SUGAR CREAM PIE

Steps:

• 1. In sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil.
• 2. In another sauce pan, combine brown sugar & cornstarch.
• 3. Gradually whisk in hot mixture into brown sugar mixture.
• 4. Add Butter. Cook over med. heat, whisk constantly, 5 min or until thick.
• 5. Simmer 1 minute and stir in vanilla.
• 6. Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg. Bake at 375°F for 25 minutes.

AMISH RASPBERRY CREAM PIES

Steps:

• Raspberry Filling: Heat the 1 cup water and sugar in a large saucepan until the sugar is dissolved. Combine the cornstarch, salt, 1/4 cup water, and lemon juice until smooth. Add to the saucepan with the sugar. Bring the mixture to a boil and cook, stirring, until it is clear. Add the raspberry jello and stir to dissolve. Stir in the fresh raspberries and remove from heat. Let cool to room temperature. Vanilla Filling: Place the 3 cups of milk in a large saucepan and heat to just below the boiling temperature (small bubbles should appear around the edges of the saucepan but the mixture should not be boiling). Combine the cornstarch, sugar, salt, vanilla, beaten egg yolks, and remaining milk until smooth. Slowly whisk into the scalded milk, stirring constantly until the mixture thickens. Remove from heat and let cool to room temperature. To assemble the pies: Pour two cups of the vanilla filling into the bottom of each pie shell. Top with 2 cups of the raspberry filling. Chill until both fillings are set. Serve topped with whipped cream or ice cream.

AMISH SOUR CREAM APPLE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Beat sour cream and egg together in a mixing bowl. Add white sugar, flour, vanilla extract, and salt. Mix until smooth. Stir in apples. Transfer to the pie crust.
• Combine brown sugar, flour, butter, and cinnamon for topping in a bowl. Set aside.
• Bake pie in the preheated oven for 25 minutes. Remove from the oven and spread with crumb topping. Return to the oven and continue to bake until golden and bubbly, about 20 minutes more.

EASY AMISH SUGAR CREAM PIE

Steps:

• Preheat oven to 425°F.
• Combine ingredients thoroughly using whisk.
• Pour into pie shell.
• Bake at 425°F for 10 minutes, reduce heat to 325°F, and bake for 45-55 minutes more, wrapping edges of pie crust with foil, if necessary, to prevent excessive browning (pie will appear slightly soft in center when done).
• Cool and refrigerate completely before cutting (it will firm up a little more as it sits).

AMISH CREAM PIE

Steps:

• In a medium saucepan, stir together the sugar, cornstarch and salt.
• Whisk in the half-and-half or light cream and cook and stir over medium heat until the mixture is thickened and bubbly.
• Remove from heat.
• Stir in butter, brown sugar and vanilla until butter melts.
• Pour into baked pie shell and sprinkle lightly with cinnamon.
• Bake the pie in a 325° oven for 30 minutes- the center of the pie will not be set.
• Cool the pie on a wire rack for 1 hour.
• Chill for 3 to 6 hours before serving- pie will set up upon chilling.
• Cover for longer storage.