Pie…Just Pie

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Looking through old Amish cookbooks is, of course, something I enjoy.  Recipes are a reflection of a culture and Amish culture is especially expressed through recipes.  I was flipping through a cookbook from the family of Jonas Coblentz, an Amish family from Ohio.  Family cookbooks are popular pastimes among the Amish, and with newer, cheaper printing technologies they’ve become even more so.  So I was flipping through this cookbook packed full of interesting recipes when I came across one for Pie…It follows the recipes for buttermilk pie, pumpkin pie, caramel custard, and chess pie.  It looks like a pretty simple recipe so maybe that’s why it’s just called Pie.  If anyone out there wants to try it and let us know, maybe we can even assign it a more descriptive name!:)   No amounts were given for the cinnamon and vanilla.  So here is the recipe for Pie as published in the Jonas Coblentz family cookbook:

3 /4 cup sugar

1 /4 cup cornstarch

1 /2 cup margarine

2 1 /4 cup “rich milk”

vanilla

cinnamon

Cook together sugar, milk, and cornstarch.  When thickened, add margarine and vanilla.  Pour into a baked pie shell. Sprinkle with cinnamon.  Chill

Anyone want to try some Pie?:)

 

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The Discussion


  1. reminds me of sugar cream. It was delicious. I highly suggest you try it.

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  2. Peggy Bard says:


    How much milk?

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    • Oops…2 1 /4 cups “rich milk” I added that omission in, thanks Peggy. Recipe of the recipe appears as it does in the book.

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      • What is considered “rich milk”?

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        • Hi, Betsy, in this case it just means whole milk. You don’t want to use skim or lowfat, whole milk with all its fat!:) – Kevin

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  3. It’s like Hoosier Sugar Cream pie. It’s not a custard because it doesn’t have eggs.

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  4. Peggy Bard says:


    Yes, like Hoosier Old Fashioned Cream Pie. I have found that every family in Indiana has their own family’s recipe..each a little different, but delicious, just the same. Some sprinkle Nutmeg on top, some sprinkle Cinnamon. Our neighbor used to call her’s “Finger Pie”, because she put the ingredients in the pie shell, then stirred it with her finger!

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  5. Jill Stratman says:


    When I read that I had to go find my recipe for “Amish Sugar Cream Pie” as it looked almost identical. It is, except that mine adds an additional 1/4 c brown sugar and the milk is 2 1/2 rather than the 2 1/4 listed here. The recipe I have has the vanilla and cinnamon as well.. 1 tsp each. It is indeed a wonderfully delicious pie. I can’t quite imagine it without the brown sugar though as it gives it the slightest butterscotch flavor that is just soooo good. I used to make this for my Mother when she came to visit. Needless to say, we both looked forward to her visits!

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    • Well, I think I know what we can call this recipe now:) Glad you found the new site, I was going to email you today actually to tell you about it, but you beat me to it!

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      • Jill Stratman says:


        I did and I love it!! I knew it was supposed to be up around this time, but of course I didn’t remember that on my own. I saw a post on my FB that made reminded me lol

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  6. Nancy LaLiberte says:


    If you’re in Indiana, sometimes it’s called Old Fashioned Cream Pie, and sometimes Sugar Cream Pie. If you like good, simple food, order a slice, and you’ll never forget the taste. To me, it’s Heaven On a Pie Plate. In Middlebury, try it at The Village Inn.

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