Recipe of Any-night-of-the-week Amish bakery custard pie

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, amish bakery custard pie. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Amish bakery custard pie is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Amish bakery custard pie is something that I’ve loved my entire life. They’re nice and they look wonderful.

This Amish bakery classic has all the hallmarks of homemade goodness, but our Amish Bakery Custard Pie can be made with a flaky-as-can-be store-bought crust, if we're looking for an easy shortcut. Amish rhubarb custard pie combines the tart flavors of rhubarb with a rich custard for a perfectly balanced dessert. Add a little crumb topping on top for crunch and you've got a recipe for the perfect rhubarb custard dessert. My dad's been talking about rhubarb pie since I was a little kid, but rhubarb.

To begin with this particular recipe, we have to prepare a few ingredients. You can have amish bakery custard pie using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Amish bakery custard pie:

1. Get 1 (9 in) baked pie crust *(see my recipes for a quick no-roll pie crust)
2. Prepare 3/4 cup sugar
3. Prepare 1/4 cup cornstarch
4. Prepare 1/4 tsp salt
5. Prepare 2 1/2 cup half-and-half
6. Get 1/2 cup (1 stick) butter
7. Prepare 1/4 cup packed light brown sugar
8. Get 1 tsp vanilla extract
9. Get 1 ground cinnamon for sprinkling on top

My Mom made the pie to take to my grandma this week. Bob Andy Pie This pie has its roots in the Amish communities of the Midwest. As the custard bakes, some of the cinnamon sinks to the bottom, giving this pie a layered look when sliced. Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy Food & Wine Board.

Instructions to make Amish bakery custard pie:

1. preheat oven to 325°F
2. in a medium saucepan, combine sugar, cornstarch and salt. whisk in the half-and-half and then cook over medium heat until mixture is thickened and bubbly. .. remembering to stir frequently so that it doesn't stick or scorch.
3. remove from heat, add butter, brown sugar and vanilla and stir til butter is melted. pour into baked pie shell and sprinkle with cinnamon. (I usually have a little custard left over… ao I put it in oven safe custard cups and bake it alongside the pie)
4. bake 35 minutes. CENTER OF PIE WILL NOT BE SET! this is important. the center will still be loose. cool pie 1 hour, then refrigerate 6 - 8 hours. pie will set upon chilling. do not skimp on the refrigerator time.
5. slice… plate… enjoy!
6. just to let everyone know. .. this is not my recipe. I found it on the Mr Food test kitchen website.

As the custard bakes, some of the cinnamon sinks to the bottom, giving this pie a layered look when sliced. Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy Food & Wine Board. Add butter to eggs, then add sugar mixture. Coconut Custard Pie Fried Pie Molasses Pie PA Dutch Sour Cherry Pie Pumpkin Pie Rhubarb Pie Raspberry Cream Pie Raspberry & Currant Pie Ground Cherry Shoofly pie is practically synonymous with the Amish. This molasses-based pie with a crumbly surface comes in both the wet-bottom and.

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