istock_000004510744x-pumpkin-pie-200x150.jpgHard 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
  7. 1½ cups mashed pumpkin, pumpkin puree or butternut squash
  8. 1 egg
  9. ½ cup milk, heated
  10. ½ cup cream, heated
  11. 1 tbs flour
  12. 1 tbs molasses or King Syrup
  13. ¾ cup sugar
  14. 1 tsp cinnamon
  15. dash of nutmeg
  16. 1 tbs brown sugar
  17. pinch of salt

Mix the flour and salt together

Cut in the shortening until the mixture looks like small peas

Combine the remaining ingredients and stir into the shortening and flour mixture

Let it stand a few minutes

Roll out dough on a floured board

Makes six 9 inch pie shells or three 9 inch double crust pies

Classic Amish Pumpkin Pie

Combine all the ingedients

Pour into the unbaked pie shell

Sprinkle additional cinnamon and nutmeg over the top

Bake at 450° for 15 minutes, then at 350° for 45 minutes

Makes one 9 inch pie

Adapted from The Best of Amish Cooking, Phyllis Pellman Good, 1988 Good Books, Intercourse, Pennsylvania