Heirloom Recipes for Pi Day

Heirloom Recipes for Pi Day

Michael has an Amish background, so he shared the origin of the interesting one word Amish nickname  in the pie’s title. The Amish have large families and a somewhat limited pool of first names, so they put a husband and wife’s name together to di...

Author

Lehman's

Ingredients

• 1 cup sugar
• 2 cups dark karo syrup
• 2 cups water
• 1 tbsp flour
• 1 tsp vanilla
• 1 egg
• 2 cups sugar
• 1 egg
• 1/2 cup Crisco
• 1 cup sour cream
• 3 cups flour
• 1.5  cup raisins
• 1.5 cup brown sugar
• 1.5 cup sour cream
• 3 egg yolks
• 3 T. water
• 3 T flour
• 1 t. vanilla
• 1 baked pie shell
• 4 egg whites
• 1 t. cream of tartar
• 4 t. sugar

Directions

1. Make the bottom (Karo) filling:
2. Mix the ingredients for the bottom in blender for 1 minute. Divide evenly into four parts and pour into pie shells.
3. Assemble the pie top:
4. Mix ingredients by hand. Using a spoon, drop spoonfuls of the mixture on top of the karo filling in the pie shells.
5. Bake at 350 for 45 – 50 minutes until the center is firm.
6. The two layers blend during the baking process, but you wind up with a firm, almost cake-like upper portion and a thin layer of liquid at the bottom, right above the pie crust.
7. For Pie Filling:
8. Heat raisins, sugar, and sour cream to boiling – stir to keep from burning.
9. Beat egg yolks with water; add flour. Mix well until smooth.
10. Gradually add to raisin mixture, stirring constantly until it returns to a boil.
11. Remove from heat and add vanilla.
12. Cool.
13. Pour into baked pie shell.
14. Add meringue. (Note: See meringue directions below.)
15. For Meringue:
16. Beat egg whites until frothy. Add cream of tartar. Beat until stiff enough to hold a peak.
17. Gradually add sugar and continue beating until stiff and glossy.
18. Top pie, sealing edges with meringue.
19. Bake at 300 degrees for 15-20 minutes.