Recipe: Amish Vanilla Pies

Amish Vanilla Pies
Source: The Art of Pennsylvania Dutch Cooking by Edna Eby Heller
Makes 2 (9 inch) pies

Here is another cousin to the Shoo-Fly Pie. Like the Quakertown, it is more gooey than the wet-bottom shoo-fly. At the famous Lancaster Farmers' Markets, Vanilla Pies are best sellers, available from the Amish women who bake them.

2 Pastry Shells, unbaked
1 cup sugar
4 tablespoons flour
1 egg, well beaten
1 cup molasses or Blue Label Karo
2 cups water
1 teaspoon vanilla
2 cups flour
1 cup brown sugar
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 cup butter
1/4 cup lard

Combine the first 6 ingredients in a saucepan in the order given. Bring to a full rolling boil, then set aside to cool. Put remaining ingredients into a large bowl and rub together with fingers to make crumbs. Pour 1/2 of cooked mixture into each unbaked pastry shell. Cover with crumbs. Bake 40 to 45 minutes at 350 degrees.