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Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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9 Comments

  1. Vicki Sprague

    What is perma-flow? Anything like clear-gel?

    Reply
  2. Kevin

    Vicki, yes, it is a thickener

    Reply
  3. Wendy

    Does Lovina use sour cherries? You can’t get those in the super-markets around here. I guess not enough people make their own pie filling anymore. My grandparents used to have a sour-cherry tree in their yard. Oh, yum. Cherry pie is my absolute favorite.

    Could corn starch be substituted for the Perma-flow?

    Reply
  4. Theresa

    Thanks Kevin, Now I have to make a cherry pie!!! Oh, speaking of pi, could you please ask Lovina if the topping on her shoofly pie can be reduced? It seems to be just a little too much on top of the pie. Thank You Theresa

    Reply
  5. Jan Smith

    What is the first ingredient? My copy of the post says 5 c then blank. It doesn’t say what we need.
    Thanks,
    Jan

    Reply
  6. Mona G.

    Wow, that is a beautiful looking pie….do you know how many pies this would make ?

    Reply
  7. Marcela

    I came across this book when browsing my library’s very extensive cookbook section. It was the title that peeked my interest but ultimately the cover photo sealed the deal for me. I checked out this book & The Amish Cook’s Baking Book. I love that I can read these books cover to cover like a story. Most importantly, I love that God is all over these books, in the images and in the words! I am saving up to buy my own copies and try out as many recipes as I can! My congratulations to you, Betsy (photographer), Lovina and her beautiful family for a job well done!

    Reply
    1. Kevin

      Marcela, thank you for the kind words. Glad you enjoyed the book and glad you found us here!

      Reply
  8. alyssa

    how do u make the lattice pie top?

    Reply

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