Hazel's Crumb Pie
Hazel's Crumb Pie is a vintage, Amish-style dessert often referred to as 'rivel pie.' Eating much like a lightly salted, buttery cookie in a flaky crust, this unique depression-era treat features a layer of milk topped with a thick, sweet crumb topping.
Ingredients
- •1 9-inch unbaked pie crust(store-bought or homemade, fitted into a pie dish)
- •1 (125g) all-purpose flour
- •1 (213g) packed brown sugar(light or dark)
- •1 tsp baking powder
- •1 (57g) salted butter(cold and cubed (substituted for lard))
- •1/2 cup whole milk(also known as 'sweet milk')
- •1/4 tsp baking soda
Instructions
~1 hr 30 min- 1
Preheat your oven to 400°F (200°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
- 2
In a medium bowl, whisk together the all-purpose flour, packed brown sugar, and baking powder until well combined.
- 3
Cut the cold, cubed salted butter into the dry mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- 4
In a small measuring cup, stir the baking soda into the whole milk until dissolved.
- 5
Pour the milk mixture evenly across the bottom of the prepared pie crust. Sprinkle the crumb mixture evenly over the top of the liquid.
- 6
Bake in the preheated oven for 30 minutes until the crumb topping is golden brown and the filling is set.
30 minutes
- 7
Remove from the oven and let the pie cool on a wire rack for at least 60 minutes before slicing and serving.
60 minutes