|The Best of Amish Cooking|
|by Phyllis Pellman Good|
Traditional and contemporary recipes adapted from the kitchens and pantries of Amish cooks are highlighted.
1 - 10 of 58 for amish pies
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Mix above together. Mix: Mix together as for any crust. Makes enough for 2 large, 2 crust pies and keeps well.
Pare apples and cut into thick slices. Mix half sugar with cinnamon and sprinkle over apples. Put into unbaked pastry shell. Blend the flour, the ...
Cream butter, add ... grated rind and hot milk. Fold in stiffly beaten egg whites. Pour into 9 inch unbaked pie shell and bake 40 minutes at 400 degrees.
Combine the sweetened ... minutes. Pour into pie shell and cool. ... Refrigerate until ready to serve. Serve small pieces as this is very rich. Serves 8-10.
Mix ingredients together ... syrup mixture into pie crust, add half ... crusts. Bake at 400 degrees for 10 minutes, then at 350 degrees for 50 minutes. Cool.
Cook on low ... Pour into a baked pie shell. Chill for 1 hour. Whip ingredients until thick. Pour on top of pie filling and sprinkle with chopped pecans.
Cook until thick. ... Pour in unbaked pie shell dot with ... with cinnamon. Bake 15 minutes at 425 degrees then 35 minutes at 350 degrees. Makes 2 pies.
Mix topping ingredients, ... and put into pie shell. Mix sugar, ... Remove from oven and sprinkle streusel mixture on top; return to oven for 40 more minutes.
Mix flour, brown ... half in unbaked pie crust, add half ... Bake at 400 degrees for 10 minutes, then 350 degrees for 50 minutes. Makes two 8-inch pies.
Combine sugar, Karo, ... sugar, cream of tartar, soda with butter and lard. Pour cream into pie; top with crumbs. Bake at 350 degrees for 40-50 minutes.
Result Page: 1
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