AMISH NEVER FAIL PIE CRUST
I've had this recipe for a long time. It's the only crust my wife asks for whether I'm making pot pies, fruit pies or turnovers. It makes awesome homemade Hot Pockets too. You can substitute whole wheat flour for all or some of the AP flour. This is enough for a 9 inch 2 crust pie, two 9 inch single crust pies or 10-12 hot pockets. You can double the recipe if you have a really big mixing bowl for OAMC.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 2 pie crusts, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Blend flour, sugar and salt.
- Cut in Crisco to pea sized pieces.
- Mix together egg, water and vinegar.
- Add to flour.
- Mix until moistened and a soft dough forms.
- Refrigerate for at least 1 hour before rolling.
- This will keep in the refrigerator for up to a week and will be easy to roll.
Nutrition Facts : Calories 582.9, Fat 39.7, SaturatedFat 12, Cholesterol 26.4, Sodium 446.4, Carbohydrate 49.3, Fiber 1.7, Sugar 1.8, Protein 7.2
GRANDMA PRUIT'S VINEGAR PIE
This historic pie has been in our family for many generations and is always served at our get-togethers.-Suzette Pruit, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Whisk together sugar, flour and nutmeg; set aside. On a lightly floured surface, roll one-third of pie dough to a 1/8-in.-thick circle; cut into 2x1-in. strips. Layer a deep 12-in. enamel-coated cast-iron skillet or ovenproof casserole with half the strips; sprinkle with half the sugar mixture. Dot with half the butter. Repeat sugar and butter layers., Roll remaining two-thirds of pie dough to a 1/8-in.-thick circle. Place over filling, pressing against sides of skillet or casserole. Cut a slit in top. Add vinegar to hot water; slowly pour vinegar mixture through slit. Liquid may bubble up through crust; this is normal. To catch spills, line an oven rack with foil., Bake until crust is golden brown, about 1 hour. Cover edge loosely with foil during the last 15-20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 545 calories, Fat 25g fat (13g saturated fat), Cholesterol 41mg cholesterol, Sodium 316mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 0 fiber), Protein 2g protein.
AMISH VINEGAR PIE
This pie is opaque, quivery and spicy and the taste of vinegar is not overly pronounced. If you did not know it contained vinegar. I don't think you would guess. I love to serve this pie to guests and watch the look on their face when I mention the ingredients.
Provided by grandma2969
Categories Pie
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In the top of a double boiler, beat the egg yolks, well.
- Combine the flour, sugar, salt and spices and blend into the egg yolks.
- Add the vinegar and mix and then add the warm water.
- Simmer over boiling water for 25 minutes or until the mixture is thickened -- the water should just reach the bottom of the top pan.
- Stir in the butter and cool slightly, about 15-20 minutes, without stirring.
- Pour the warm filling into the baked shell.set aside to cool.
- Preheat the oven to 325°F.
- In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form.
- Gradually add the sugar, 1 tbsp at a time, continue beating until stiff peaks form.
- Sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
- Spread the meringue over the filling all the way to the edge of the pastry.
- Bake for 5-8 minutes, or until the meringue is golden brown.
- Cool the pie completely and then refrigerate.
AMISH BUTTERMILK PIE
There's a hint of lemon in this custard-like buttermilk pie. Simple, quick, and easy to make. Top with whipped cream, powdered sugar, or serve just as-is.
Provided by Yoly
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
- Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 28.1 g, Cholesterol 37.5 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 128 mg, Sugar 18.9 g
VINEGAR PIE
For an adventure in taste, this pie is the way to go. It is very inexpensive and will surprise you with its unique taste!-Dora Williams, Laingsburg, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes.
Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 127mg cholesterol, Sodium 190mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
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