(contributed by Mrs. Edison Gerber, Walnut Creek, Ohio)
- 3 cups diced apples
- 2/3 cup sugar
- 1 tablespoon flour
- ½ teaspoon cinnamon or nutmeg
- 2 tablespoons rich milk
- 2 tablespoons butter (optional)
- Pastry for two 9 inch crusts (recipe below)
- Mix apples, sugar, flour and spice together until well blended.
- Place mixture in unbaked crust.
- Add rich milk and dots of butter over the top.
- Place strips or top crust on pie as desired.
- Fasten securely at edges.
- Bake in hot oven, 400 degrees for 50 minutes.
- Makes 1 (9 inch) pie.
Pastry recipe (for a 9-inch double-crust pie):
- 2 1/4 cups flour
- 2/3 cup shortening
- ½ teaspoon salt
- 1/3 cup cold water
- Combine flour and salt in a mixing bowl.
- Cut shortening into flour with a pastry blender or two knives.
- Do not overmix; these are sufficiently blended when particles are the size of peas.
- Add water gradually, sprinkling 1 tablespoon at a time over mixture.
- Toss lightly with a fork until all particles of flour have been dampened.
- Use only enough water to hold the pastry together when it is pressed between the fingers. It should not feel wet.
- Roll dough into a round ball, handling as little as possible.
- Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pan.
Mary Emma Showalter compiled favorite recipes from hundreds of Mennonite women across the United States and Canada noted for their excellent cooking into this book of more than 1,100 recipes. She was the founder of the home economics department at Eastern Mennonite University, where she taught from 1946–1972 and was the first female faculty with a doctorate. She grew up near Broadway, Virginia, in a Mennonite farm family of nine children.
She passed away in 2003.
Purchase a copy of the Mennonite Community Cookbook here.
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