Me, Myself, and Pie (The Pinecraft Collection)
Format: PDF / Kindle (mobi) / ePub
Filled with classic pie recipes such as apple and pecan, yet bolstered with modern pie innovations like pie pops, Thanksgiving Pie, and pies-in-a-jar, this is a collection of simple, straightforward recipes and stories of Amish life that will help bakers bring their families together around the table.
Brimming with full-color photography of more than 100 recipes full of simple, wholesome ingredients and easy tried-and-true techniques that are sure to please any palate, this distinctive cookbook will help you bake the perfect Amish pie, whether you are a pie novice or a filled-pastry aficionado. Recipes include sweet and savory fillings, basic crusts, fruit pies, cream pies, meringues, scrumptious toppings, and so much more.
Sprinkled throughout are Sherry Gore's personal stories of Amish life and culture that are best enjoyed over—what else?—a slice of homemade pie!
Trim Size: 7 x 9
molasses, this custard confidently charges in like a brisk cup of licorice coffee to preserve the harmony between your fork and your sweet tooth. United we stand, indeed. FOR THE CRUST One 9-inch unbaked pastry pie crust INGREDIENTS � cup sour cream � cup buttermilk (or sour milk) � cup molasses 1 large egg, beaten � cup sugar 1 tablespoon plus 1 teaspoon flour � teaspoon baking soda � teaspoon ground cinnamon � teaspoon ground nutmeg TO PREPARE Preheat oven to 400°F. In a
so deeply moving, I couldn’t get that pie out of my head. How could something taste so deep, like a well? It was because she’d baked her own self into that pie, her heart and her dreams. Her dreams had come true, and the pie testified. It testified that good things happen to good people. And that always tastes just right. On my last day in Lancaster County, I attended the pie party. It must have been the happiest group of ladies I’ve ever met. The party was at the home of a small and meek
butter. Stir in flour, cornstarch, half-and-half, milk, salt, pepper, and Old Bay. Cook on medium to medium-low heat until thickened, stirring often. Add the flour mixture to the vegetable mixture. Pour into the pie crust. Cover with the top crust and seal the edges. Make several small vents in the top crust to allow steam to escape. Bake at 425°F for 30–35 minutes, until the crust is golden brown and the filling is bubbly. Sausage and Roasted Red Pepper Quiche The combination of Cheddar
thought. I’ll have to learn sign language. Eventually, I surrendered and spit that synthetic mess into the trash. I didn’t swallow any. It might be why I’m still alive today. After that, I avoided pie. For years. I’d stand around dessert trays like a teenage girl who still thinks boys are dumb, watching my friends go crazy and wondering, Why all the fuss? Years later, when I moved our family to Pinecraft, we attended Sunnyside Fellowship, a “plain” Beachy Amish-Mennonite church. At Sunnyside,
our entire kitchen, from table to countertop, cabinets to chairs, overflowed with individually wrapped fried pies. Every cabinet had dried dough on the handle. Every wall was covered in flour. On Saturdays, I’d hire a driver to haul me, myself, and my pie seventy miles to the flea market. We’d get $1.25 for each one. It was our weekly income. For almost a year. Pie and I had started a life together. And it worked. In Pinecraft, it’s a tradition to line up outside Yoder’s Restaurant on