How to Make an Amish Bob Andy Pie with Fresh Milled Flour

I love finding and making Amish recipes and this Amish Bob Andy Pie with fresh milled flour is both delicious and comforting. It taste like eggnog in a pie crust to me. It is similar to custard pie, but different in that there are egg whites that make a topping for this pie. It is really cool to see how the layers bake up. I experimented with this recipe to get the right ratio of flour in the filling and I can’t wait to share it with you all!

Amish Bob Andy Pie with Fresh Milled Flour

If you’ve never made Bob Andy pie with fresh milled flour, oh boy…you are in for something special.

This pie feels like it belongs on a farmhouse table with lace curtains blowing in the breeze. It’s simple, rich, and made from pantry staples—but the flavor? Rich, creamy, warmly spiced, and completely unforgettable.

And now that I’ve started making Bob Andy pie with fresh milled flour, I’m even more excited about it.

Let me walk you through it.

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Why I Love Making Bob Andy Pie with Fresh Milled Flour

Pies have always meant love in my family.

I grew up watching my mom and my grandma roll dough at the kitchen counter. They didn’t rush. They didn’t cut corners. They took their time. And every single pie they made felt like a gift.

Pies require intention. You measure. You mix. You wait. You have to take the time to do it and be willing to make a bit of a mess in the kitchen.

And now I get to carry that forward by making Bob Andy pie with fresh milled flour. There’s something so satisfying about milling the wheat myself and folding it into a recipe that’s been around for generations. It feels old-fashioned, and I like that.

When I pull this pie out of the oven, browned and beautiful, I don’t just see dessert. I see tradition.

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What Is Bob Andy Pie with Fresh Milled Flour?

If you’ve never tasted it, think sweet custard meets eggnog pie.

The filling tastes creamy and rich, with cinnamon and cloves giving it that warm, cozy spice. The top forms this gorgeous golden-brown layer (more on that later), and when you slice into it, you see those soft custard layers inside.

One common story says an Amish farmer named the pie after his two prized geldings—Bob and Andy. Whether that tale holds up or not, I love it. This pie remains especially beloved among Amish communities in Indiana and Illinois, and I always enjoy learning about their traditional way of life and recipes that have stood the test of time.

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Ingredients for Bob Andy Pie with Fresh Milled Flour

You’ll need:

• 1 unbaked 9-inch pie crust (use my homemade pie crust recipe here)
  
• 2 cups white granulated sugar
  
• 36 grams freshly milled flour (I used soft white wheat this particular time)
  
• ½ teaspoon ground cloves
  
• 1 teaspoon ground cinnamon
  
• 3 large eggs, separated
  
• 1 tablespoon butter, melted
  
• 2 cups whole milk or 2% milk
  

Simple pantry ingredients. Nothing fancy. That’s the beauty of it.

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How to Make Bob Andy Pie with Fresh Milled Flour

Step 1: Preheat & Prep Your Crust

Preheat your oven to 350°F.

Follow the steps in my homemade pie crust recipe. Roll the dough to about ⅛-inch thickness between pieces of wax paper on a lightly floured surface. Carefully place it into a 9-inch deep pie pan, trim the excess, and crimp the edges.

Set that aside while you mix the filling.

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Step 2: Mix the Spiced Base

In a large bowl, whisk together:

• Sugar
  
• Freshly milled flour
  
• Ground cloves
  
• Ground cinnamon
  

Those spices already smell incredible.

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Step 3: Add the Creamy Ingredients

In a small bowl, beat the egg yolks.

Add the melted butter, beaten yolks, and milk to your flour mixture. Beat everything until smooth and creamy. You can use a hand mixer or mix it by hand—both work.

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Step 4: Whip the Egg Whites

In a separate medium bowl, beat the egg whites on high speed until stiff peaks form.

Don’t rush this part. Those fluffy egg whites create the signature top layer in Bob Andy pie with fresh milled flour.

Gently fold the egg whites into the filling mixture. Don’t stir aggressively—you want to keep that air in there.

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Step 5: Fill the Pie

Pour the filling into your unbaked crust.

Now listen carefully: do NOT overfill it.

If you use a deep-dish pie plate, you might fit almost all of it. If you’re using a standard 9-inch pan, expect about ¾ cup of extra filling. That’s normal. The filling shouldn’t rise above the crust edge.

This recipe simply makes a little extra.

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Step 6: Bake

Bake for 1 hour.

At the one-hour mark, insert a butter knife into the center. If it comes out clean and the filling looks firm, you’re done.

If it still looks slightly jiggly, bake in 5-minute intervals until it sets. The center should no longer look liquid.

The top will be deep golden brown. That’s not burnt. That’s the egg whites rising and forming a beautiful layer.

Let the pie cool for at least one hour before slicing.

If it hasn’t fully set after cooling, refrigerate it until firm.

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What Bob Andy Pie with Fresh Milled Flour Tastes Like

This pie tastes like sweet custard wrapped in warm spice.

It reminds me of eggnog turned into a sliceable dessert. The cinnamon and cloves balance the sweetness perfectly. The texture feels creamy and smooth, with that slightly firmer top layer adding contrast.

And when you cut into it? Those soft layers make it look almost magical.

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Troubleshooting Bob Andy Pie with Fresh Milled Flour

Let’s talk about the two things that usually worry people.

Too Much Filling?

You have options:

• Make two 9-inch pies and fill each halfway.
  
• Use a deep-dish pie plate and fit almost all the filling.
  
• Reserve about ¾ cup and bake just one pie.
  

Whatever you do, don’t overfill. It will bubble over, drip into your oven, and burn. Trust me—you don’t want that cleanup.

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The Top Is Really Brown

Don’t panic.

That deep brown top forms because the whipped egg whites rise while baking. It creates a beautiful, almost meringue-like layer.

It isn’t burnt. It’s exactly what you want.

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The Pie Isn’t Set

Bake at least one hour.

If it still jiggles, continue baking in 5-minute increments. After cooling for an hour, if it still hasn’t fully set, refrigerate it to finish firming up.

Custard pies sometimes just need a little patience.

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A Pie That Feels Like Home

Making Bob Andy pie with fresh milled flour connects me to the past in such a tangible way. It reminds me of my mom and my grandmas, of flour on the counter and quiet afternoons in the kitchen.

Pies take time. They take practice. They take intention.

But when you set one down on the table, you’re not just serving dessert—you’re offering love.