Post by wildfire on Aug 13, 2005 8:55:58 GMT -5
Here's some pie recipes that I've come across. Some are quite traditional in the Amish kitchen, some are more "contemporary". This is the recipe for a basic pie dough, although I usually use a frozen one.
Pie Crust
Put 3 cups of flour into a mixing bowl, add about 1/2 tsp. of salt and a cup of Crisco. Then work the Crisco into the flour with your fingers until it's crumbly. Work
in the water a few drops at a time, until it's just right for rolling. This will make crust for three pies, no one ever makes just one pie in "Dutchland".
Hint: When making a fruit pie, put the lower crust in the oven for 5 minutes and bake while you are rolling out the top crust. Then put in the filling and put on the top crust. The bottom crust will not get soggy.
Funeral Pie
1 cup raisins
1 egg, beaten
2 cups water (for soaking)
the juice of 1 lemon
1 1/2 cups sugar
1/8 tsp. salt
2 tsp. grated lemon peel
4 tbsp. flour
Soak the raisins for 3 hours, mix sugar, flour and egg. Add lemon peel, juice, salt, raisins and liquid. Cook in a glass bowl (or double boiler) over hot water for 15
minutes, stirring occasionally. When mix is cool, empty into pie dish lined with crust. Cover with strips of dough, criss crossed. Then bake at 350 degrees until
brown which should take about 20 30 minutes.
Sour Cream Raisin Pie
1 cup sour cream (don't go with the low fat)
3 eggs, beaten
2 cups ground up raising (the food processor does well)
1 cup sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
1 unbaked pie shell
Combine all ingredients and pour in the uncooked pie shell. Bake in a 450 degree oven for 25 minutes then reduce temperature to 350 degrees for 30 minutes.
Black Walnut Pie
1 cup black walnuts, chopped
3 tbsp. flour
1 1/2 cups sugar
4 eggs
1 1/4 cup water
1 1/2 cups dark corn syrup
Make crust for 2 pies, line medium size pie dish. Sprinkle the walnuts over the crusts. The eggs must be well beaten before adding the sugar, gradually. Fold in
the flour, corn syrup and water, pour over walnuts in the pie crusts. Bake for 3 minutes at 450 degrees, then reduce temperature to 350 for 30 40 minutes.
Sour Cherry Pie
1 quart fresh sour cherries, pitted
1 1/2 cups sugar
1/2 cup flour
pie crust
Mix flour, sugar and cherries in a bowl. Fill unbaked pie crust with the cherries.
Put on the top crust and poke holes or slits to vent. Bake in a 450 degree oven for 10 minutes, then reduce to 350 degrees for 20 30 minutes.
Montgomery Pie
Bottom
1/2 cup molasses
1/2 cup sugar
1 egg
1 cup water
2 tbs flour
Juice and rind of 1/2 lemon
Top
2/3 cup sugar
1/4 cup butter
1 egg
1/2 tsp baking soda
1/2 cup sour milk
1 1/4 cup flour
Combine ingredients for bottom of pie. Pour into unbaked pie shell (9 in.) For topping: combine butter and sugar. Add egg and beat thoroughly. Add milk and
sifted dry ingredients alternately. Spread topping over mixture in pie shell. Bake at 375 degrees for 35 or 40 minutes.
Pie Crust
Put 3 cups of flour into a mixing bowl, add about 1/2 tsp. of salt and a cup of Crisco. Then work the Crisco into the flour with your fingers until it's crumbly. Work
in the water a few drops at a time, until it's just right for rolling. This will make crust for three pies, no one ever makes just one pie in "Dutchland".
Hint: When making a fruit pie, put the lower crust in the oven for 5 minutes and bake while you are rolling out the top crust. Then put in the filling and put on the top crust. The bottom crust will not get soggy.
Funeral Pie
1 cup raisins
1 egg, beaten
2 cups water (for soaking)
the juice of 1 lemon
1 1/2 cups sugar
1/8 tsp. salt
2 tsp. grated lemon peel
4 tbsp. flour
Soak the raisins for 3 hours, mix sugar, flour and egg. Add lemon peel, juice, salt, raisins and liquid. Cook in a glass bowl (or double boiler) over hot water for 15
minutes, stirring occasionally. When mix is cool, empty into pie dish lined with crust. Cover with strips of dough, criss crossed. Then bake at 350 degrees until
brown which should take about 20 30 minutes.
Sour Cream Raisin Pie
1 cup sour cream (don't go with the low fat)
3 eggs, beaten
2 cups ground up raising (the food processor does well)
1 cup sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
1 unbaked pie shell
Combine all ingredients and pour in the uncooked pie shell. Bake in a 450 degree oven for 25 minutes then reduce temperature to 350 degrees for 30 minutes.
Black Walnut Pie
1 cup black walnuts, chopped
3 tbsp. flour
1 1/2 cups sugar
4 eggs
1 1/4 cup water
1 1/2 cups dark corn syrup
Make crust for 2 pies, line medium size pie dish. Sprinkle the walnuts over the crusts. The eggs must be well beaten before adding the sugar, gradually. Fold in
the flour, corn syrup and water, pour over walnuts in the pie crusts. Bake for 3 minutes at 450 degrees, then reduce temperature to 350 for 30 40 minutes.
Sour Cherry Pie
1 quart fresh sour cherries, pitted
1 1/2 cups sugar
1/2 cup flour
pie crust
Mix flour, sugar and cherries in a bowl. Fill unbaked pie crust with the cherries.
Put on the top crust and poke holes or slits to vent. Bake in a 450 degree oven for 10 minutes, then reduce to 350 degrees for 20 30 minutes.
Montgomery Pie
Bottom
1/2 cup molasses
1/2 cup sugar
1 egg
1 cup water
2 tbs flour
Juice and rind of 1/2 lemon
Top
2/3 cup sugar
1/4 cup butter
1 egg
1/2 tsp baking soda
1/2 cup sour milk
1 1/4 cup flour
Combine ingredients for bottom of pie. Pour into unbaked pie shell (9 in.) For topping: combine butter and sugar. Add egg and beat thoroughly. Add milk and
sifted dry ingredients alternately. Spread topping over mixture in pie shell. Bake at 375 degrees for 35 or 40 minutes.