Pennsylvania Dutch Pastry Recipes

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HOMEMADE PIE CRUST (PA DUTCH COUNTRY)



Homemade Pie Crust (Pa Dutch Country) image

From the Mennonite Community Cookbook given to me by my mother (who was raised Mennonite). All purpose pie crust but posted to go with my recipe for PA Dutch Authentic Shoo Fly Pie #163320.

Provided by Sherie717

Categories     Dessert

Time 42m

Yield 1 9 inch pie crust

Number Of Ingredients 4

2 1/4 cups flour
2/3 cup shortening
1/2 teaspoon salt
1/3 cup cold water

Steps:

  • Combine flour and salt in mixing bowl.
  • Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.
  • Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
  • Roll dough into a round ball, handling as little as possible.
  • Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
  • Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
  • Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
  • Turn edge under and flute with fingers to make a standing rim.
  • Prick shell all over with a fork to prevent air bubbles.
  • If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).

Nutrition Facts : Calories 2231.1, Fat 139.3, SaturatedFat 34.6, Sodium 1169.9, Carbohydrate 214.6, Fiber 7.6, Sugar 0.8, Protein 29.1

PENNSYLVANIA DUTCH APPLE CRUMB PIE



Pennsylvania Dutch Apple Crumb Pie image

From my falling apart cookbook entitled Best-Loved Pennsylvania Dutch Recipes. Simple ingredients, easy assembly and spectacular presentation. When pressed for time, I have been known to substitute canned apple pie filling. This also works well for Cherry Crumb Pie by using canned cherry filling plus 1/4 teaspoon almond extract. A lifetime ago, on holidays, I was not allowed to enter my ex-inlaws house unless I had a Cherry Crumb Pie in my hands! ;) NOTE: If you use canned filling, just bake for 45 minutes at 350 degrees or until topping is brown.

Provided by Kats Mom

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 (9 inch) pie crusts, unbaked
2 teaspoons lemon juice
1/2 cup sugar
1/2 teaspoon cinnamon
5 cups apples, cored and sliced (about 5 small, Granny Smith apples work well)
1/2 cup raisins (optional)
3/4 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/3 cup butter

Steps:

  • Preheat oven to 425 degrees and set butter out so it will be at room temperature.
  • Line 9" pie pan with unbaked crust.
  • Core and slice apples.
  • Sprinkle the apples with the lemon juice.
  • Mix in the sugar & cinnamon.
  • Fill pie shell with apple mixture.
  • In a small bowl, mix the topping's flour, sugar and cinnamon.
  • Rub the topping ingredients and butter together with your fingers until the mixture is crumbly.
  • Sprinkle topping over pie.
  • Bake 10 minutes at 425 degrees then reduce oven temperature to 350 degrees and bake until crumb topping is browned and apples are soft, approximately 50 minutes.

Nutrition Facts : Calories 362.6, Fat 15.4, SaturatedFat 6.8, Cholesterol 20.3, Sodium 185.7, Carbohydrate 55.3, Fiber 3.2, Sugar 33.2, Protein 2.9

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