By Kevin Williams
I know, I know, you can't have Thanksgiving without some pumpkin pie on the table. But you are allowed to offer some variety. Often I'll see apple pie and pumpkin pie being served. But pie and the Amish are synonymous and often an array of amazing flavors to serve alongside pumpkin. I can guarantee you that at Amish Thanksgiving gatherings you won't just see pumpkin pie, you'll see an array of others, probably two or three other flavors being served. Chocolate pie is a favorite as are fruit pies. Here are some of my favorites:
BUTTERSCOTCH CREAM PIE: Do it. Make this pie for Thanksgiving! Click here for the recipe.
AMISH OATMEAL PIE: For me, this will always be a favorite. I know pecan pies are a favorite on Thanksgiving tables,but oatmeal is more economical and, really, you can hardly taste the difference. I LOVE oatmeal pie and so will you! Click here for the recipe. In fact, it looks and tastes so much like pecan pie your guests probably won't notice the difference.
INDIANA SUGAR CREAM PIE: We made this pie several Thanksgivings ago and it was a big hit, it'll be one at your gathering also. Someone emailed me yesterday asking about the taste, I guess I can describe it as sort of a sweet custard. Absolutely delicious! Click here for the recipe.
AMISH VANILLA CRUMB PIE: I know this is a tall statement, but I do think out of all the Amish pies I've had over the years this one might be my favorite. I first sampled it at a gathering in Ohio's "Wheat Ridge" Amish settlement. Amazing, amazing taste. Click here for the recipe.
AMISH SOUR CREAM RAISIN PIE: In Pennsylvania's Amish settlements, raisin pies are typically reserved for funerals. But in other Amish communities, raisin pies are fun,festive desserts rich in flavor and plump fruit. Check out this recipe here.
AMISH PEANUT BUTTER CREAM PIE: Heavenly. Check out this recipe here.
AMISH CARAMEL PIE -I first encountered this recipe in the Aylmer, Ontario Amish community. It is a decadently delicious and a great addition to anyone's Thanksgiving menu!
- 1 envelope unflavored gelatin
- 28 caramels
- 1 /2 cup chopped pecans (optional)
- 2 cups Cool Whip
- Caramel ice cream topping
- ½ cup cold water
- 1 cup milk
- 1 teaspoon vanilla
- dash salt
- graham cracker crust
- In a small saucepan, sprinkle gelatin over cold water.
- Let stand 1 minute.
- Add caramels. milk, and salt.
- Heat over low heat, still till gelatin is dissolved and caramels are melted.
- Refrigerate 1 - 2 hours or till mixture mounds when stirred.
- Stir in pecans and vanilla.
- Fold in Cool Whip.
- Pour into crust.
- Refrigerate overnight.
- Drizzle with ice cream topping if desired.
- Sprinkle with pecans and serve