The following recipes were submitted by Kevin Williams, co-author of "The Amish Cook's Baking Book."
Amish pat-a-pan pie crust
Ingredients:
- 1 1 /2 teaspoons sugar
- 1 /2 teaspoon salt
- 1 /2 cup vegetable oil
- 3 tablespoons cold milk
- 1 1/2 cups flour
Directions:
Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended. In a measuring cup combine the oil and milk and beat until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first at the sides of the plate and then across the bottom. Flute the edges. Shell is now ready to be filled. If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat oven to 425. Prick the surface of the pastry with a fork and bake 15 minutes. Check often and prick more if needed.
Homemade oatmeal pie
Ingredients:
- 1 pat a pan pie crust (see above)
- 2 large eggs
- 3 /4 cup dark brown sugar
- 1 /2 cup (1 stick) butter, softened
- 1 /4 cup dark corn syrup
- 1 cup quick-cooking rolled oats
- Preheat oven to 325
Directions:
In a large bowl, cream together the eggs, sugar, and butter. Add the corn syrup and oats and mix well until the mixture is well-blended and brown in color. Pour into the unbaked pie shell. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
