Amish Vanilla Pie

• unbaked 9-inch pie shell
• 1 egg
• 1 tablespoon all-purpose flour
• 1/2 cup dark brown sugar, packed
• 1/2 cup light corn syrup
• 1 cup water
• 1 teaspoon vanilla extract
• 1/4 ground mace (I omit)
• 1/8 teaspoon salt
• Crumb Topping
• 1 cup all-purpose flour
• 1/2 cup dark brown sugar, packed
• 1 teaspoon vanilla
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground mace (I omit)
• 1/8 teaspoon salt
• 1/4 cup cold butter

1. In a medium saucepan, whisk the egg until frothy.
2. Whisk in the flour.
3. Add the brown sugar, corn syrup, water, vanilla, mace, and salt and mix well.
4. Over medium-high heat, bring the mixture just to a full rolling boil, stirring occasionally.
5. Remove from the heat and let cool to room temperature.
6. (Filling will be slightly thickened.).
7. While the filling is cooling, prepare the crumb topping.
8. In a medium mixing bowl, combine the flour, brown sugar, vanilla, cream of tartar, baking soda, mace, and salt.
9. Using a pastry blender or two forks (I use my Kitchen Aid), cut in the cold butter until the topping resembles coarse crumbs.
10. Pour the cooled filling into the pastry shell.
11. The pastry will be only half full but the pie will rise as it bakes.
12. Sprinkle with the crumb topping.
13. Cover the edges of the pastry with foil to prevent over browning.
14. Bake 350 for 25 minutes, then remove the foil and bake for an additional 20 minute or until the top is a deep, golden brown.
15. (Don't overbake.) The filling will be a bit soft but will firm up as it cools.
16. Cool completely before cutting.
17. Serve warm or cold.

pie shell, egg, flour, dark brown sugar, light corn syrup, water, vanilla, ground mace, salt, flour, dark brown sugar, vanilla, cream of tartar, baking soda, ground mace, salt, cold butter

Taken from www.food.com/recipe/amish-vanilla-pie-104464 (may not work)