By Kevin Williams
I thought I was done with apples for awhile but then I remember a few other apple items I wanted to share.
First of all, for anyone near Tuolumne, California (east of Modesto), you need check out Cover’s Apple Ranch. This is about as close to Amish in California as you’ll get, this is a ranch run by a Plain sect of German Baptist Brethren. One of these signature dishes is their “mile high apple pie”, which is described by “See California” as:
The apple pie recipe is relatively simple and traditional, but the magic is in the hand stacking and packing of apple slices into a huge mound shaped like a mountain. You’re getting more fresh apples per bite and less of the crust–the ideal pie for those who (love apples)
You’d think with as popular as that pie is that you could find a better photo online than this, but the above is from See California, that is the best I could do. But, man, look at that pie…can you imagine cutting into that??
The opposite of a mile high pie is a deep dish apple pie and those are popular in Amish kitchens also.
Check out the following recipe from a Fannie Farmer cookbook, but the recipe is almost identical ones I’ve seen Amish kitchen.
- 8" pie shell
- 2 tablespoons lemon juice
- 6 cups peeled, cored and sliced apples
- 1½ cups plus 2 tablespoons sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 3 tablespoons flour
- 4 tablespoons butter
- Preheat the oven to 450.
- Press pie shell into pie pan and set aside top crust.
- Sprinkle the lemon juice over the apples in a large bowl.
- Mix 1¼ cups sugar with the salt, nutmeg, cinnamon,and flour.
- Then add to apples until they are even coated.
- Spread the apples in crust and dot with butter.
- Add top crust and sprinkle sugar over top.
- Bake at 450 for 10 m