This pie is so good that as a child, Pennsylvania native Tim Artz used to request it instead of a birthday cake. The recipe came from Mrs. Witmeyer, a neighbor.
Use your favorite flaky pie crust recipe or store-bought pie shell.
Make Ahead: The pie can be stored at room temperature for up to 3 days, but as Artz says, "I have never seen a crumb of one last 24 hours. If a piece manages to survive until morning, it will be eaten with the first cup of coffee.”
Where to Buy: Ole Barrel Syrup is available through KauffmansFruitFarm.com.
Servings: 8 - 10
Yield: (makes one 9-inch pie)
- Homemade or store-bought single crust for one 9-inch pie
- 1 cup flour
- 3/4 cup packed light brown sugar
- Generous 2 tablespoons salted butter, at a cool room temperature
- 1 cup Ole Barrel Syrup (may substitute 1:1 ratio of molasses and corn syrup; see headnote)
- 1 large egg, beaten
- 1 cup very hot water
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Preheat the oven to 450 degrees. Line a 9-inch glass or ceramic pie plate with the unbaked pie dough/shell.
Use two forks or your clean fingers to combine the flour, brown sugar and butter in a mixing bowl, forming a crumbly mix. Reserve 1/2 cup of this mixture in a separate small bowl.
Whisk together the syrup, egg, 3/4 cup of the hot water and the vanilla extract in a medium bowl until well blended, then add to the crumbly mix in the mixing bowl.
Stir the baking soda into the remaining 1/4 cup of hot water until it has dissolved, then quickly stir that mixture into the bowl to form a rich filling. Pour into the pie shell.
Scatter the reserved crumbly mix evenly over the surface. Bake for 5 minutes, then reduce the temperature to 375 degrees. Bake for 40 minutes or until the pie is just set.
Cool almost completely before serving.
From Oakton resident Tim Artz.
Tested by Bonnie S. Benwick.
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