Fall is here! At least it is on our farm. The corn is all turning a nice shade of gold, the air has felt a little cooler and crisper lately, and it is corn maze time! Every fall, during the months of September and October (and just a little bit of November) we welcome people from all around to come visit and try their luck at finding their way through the maze that we cut into one of our corn fields. It’s actually become quite the local attraction. It takes a lot of help to keep the whole operation up and going, and it wouldn’t be possible without the crew of friends and some family who spend their weekends working to keep it running strong! This past weekend was the first of the season, and on Sunday afternoon I delivered a vanilla crumb pie to the whole gang. I think they kind of liked it!
Vanilla Crumb PieINGREDIENTS: 1 Recipe for a single 9 inch pie crust 1/2 cup Sugar 1 cup Water 1 Tablespoon Flour, Heaping 1/2 cup Corn Syrup 1 pinch Salt 1/2 Tablespoon Cornstarch 1/2 Tablespoon Vanilla 1 Egg FOR THE CRUMB TOPPING: 1 cup Flour 1/2 cup Sugar 1/2 teaspoon Baking Soda 1/2 teaspoon Cream Of Tartar 1/2 cup Butter DIRECTIONS:First, prepare your crust. Fit into a 9 inch pie pan and place in the refrigerator to chill while you prepare the rest of the pie.For the filling, in a saucepan, mix together the sugar, water, flour, corn syrup, salt and cornstarch. Bring to a boil over medium heat. Then immediately remove the pan from heat and allow mixture to cool a bit. Add the vanilla and eggs and mix to combine. Fill the prepared crust with the mixture.
Mix together crumb topping ingredients and evenly sprinkle over top of the pie filling.
Bake at 350ºF for 20-30 minutes or until the top is golden brown and the center has firmed up a bit.
:: Carrie ::