Amish Brown Sugar Pie

From: Chef #394351

On Nov 25, 2006

This pie never set up at all (I mean, at all). After 2 hours at 350 I finally took it out of the oven. Once it cooled, I tentatively cut a "slice" for myself. Although the flavors were good, the liquid top and gritty brown sugar bottom were not exactly wonderful. Not being Amish, nor privy to the culture of sugar pies in general, I am perhaps not qualified to critique this item. At any rate, based on this recipe I was able to make a few adjustments and create a good alternative version (basically, more flour, less milk and stirring the wet into the dry).

From: ~*Miss Diggy*~

On Nov 3, 2002

This was good! And it was SUPER rich! But I loved it. THe only reason why I am giving it 4 stars instead of 5 is because it wasnt done after the 50 minutes cooking time, it actually took it 1 hour and 40 minutes to cook until the middle bubbled up. I will make this again and see if it takes that long again. I am wondering if I did it wrong! THanks!

From: mandabears

On May 13, 2004

DH is part PA Dutch(his appetite and stomach) and he loved this pie. I had to beat him off with a fork to get a taste. Definitely a keeper, but I make it when DH is away on a business trip.

From: Aroostook

On Feb 17, 2003

Miss Annie, The only way to tame this pie is to add a generous dollop of unsweetened whipped cream! In fact I had to tame three or four pieces....=) Sooooo goood!