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    Home » Everything Amish » Plain Culture

    Mrs. Stoltzfus's No Crust Beef Pie

    Published: Feb 28, 2017 · Updated: Feb 28, 2017 by Kevin Williams | 3 Comments

    By Kevin Williams

    This is the last of our February "bonus" recipes, a delicious-looking and fascinating concoction from Lancaster County, Pennsylvania's Amish community. It is a "crust free" beef pie that sounds very filling and hearty.  Not sure what the reasoning is behind separating the eggs in this fashion because it sounds like they all just sort of get jumbled together anyway, yolks and whites, so if you want to skip a step that's the one I'd skip.  Enjoy!

    Mrs. Stoltzfus's No Crust Beef Pie
     
    Print
    Prep time
    30 mins
    Cook time
    1 hour
    Total time
    1 hour 30 mins
     
    Serves: serves 6
    Ingredients
    • 2 tablespoons chopped onion
    • 2 tablespoons shortening
    • 2 cups mashed potatoes
    • 1 tablespoon minced parsley
    • 1 pound ground beef
    • 3 /4 cup of gravy
    • salt and pepper to taste
    • 2 eggs, separated
    Instructions
    1. In a large skillet, saute the onion in the shortening until tender and golden brown.
    2. Mix with the mashed potatoes, ground beef and gravy.
    3. And salt and pepper.
    4. Add beaten egg yolks and parsley.
    5. Mix well and fold in stiffly beaten egg whites.
    6. Spoon the mixture into a greased baking dish and bake at 350 for about 1 hour.
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    About Kevin Williams

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

    Reader Interactions

    Comments

    1. Susan

      February 28, 2017 at 10:00 am

      Beating the egg whites stiff, then folding back into the mix will/should lighten the mixture up a bit. So it's not so dense.

      I did not make this recipe.

      Reply
      • Kevin

        February 28, 2017 at 2:38 pm

        Good point, and the author did say it made a light, fluffy pie, so that fit in with that

        Reply
    2. Wendy

      February 28, 2017 at 2:24 pm

      If you read the recipe the whites are to be 'stiffly beaten' that's why the eggs are separated and I can guarantee you'll have very different results if you just mix in whole eggs.

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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