Hard work and healthy food. Respect for time, energy and resources. The Amish have been ahead of the curve for a long time. And as for pies, in Amish communities they’re almost as essential as bread. There’s always one ready to roll, as a breakfast food, an accompaniment to soup, a dessert, a bedtime snack or a pre-milking pick-me-up. And have we mentioned that the Amish have been off fossil fuel for centuries?Classic Amish Pie Crust (Family Size Recipe)

1. 4 cups flour
2. ¾ tsp salt
3. 1 cup lard or vegetable shortening
4. 1 egg, beaten
5. 5 tbs cold water
6. 1 tbs vinegar
   • 1½ cups mashed pumpkin, pumpkin puree or butternut squash
   • 1 egg
   • ½ cup milk, heated
   • ½ cup cream, heated
   • 1 tbs flour
   • 1 tbs molasses or King Syrup
   • ¾ cup sugar
   • 1 tsp cinnamon
   • dash of nutmeg
   • 1 tbs brown sugar
   • pinch of salt

Mix the flour and salt together. Cut in the shortening until the mixture looks like small peasCombine the remaining ingredients and stir into the shortening and flour mixture.Let it stand a few minutesRoll out dough on a floured boardMakes six 9 inch pie shells or three 9 inch double crust pies


Classic Amish Pumpkin Pie

Combine all the ingedientsPour into the unbaked pie shellSprinkle additional cinnamon and nutmeg over the topBake at 450° for 15 minutes, then at 350° for 45 minutesMakes one 9 inch pieIngredients from The Best of Amish Cooking, Phyllis Pellman Good, 1988 Good Books, Intercourse, Pennsylvania