AMISH PIE RECIPE: THE DIFFERENCE BETWEEN NATURAL & STORE BOUGHT

Have an Amish pie and chances are you'll want them again and again. 

Did you know that Amish pies are prayers? The life of an Amish person is about praising God in everything they do, speak and think.  Can you say that the pie you make is the result of a prayer? I sure can't, and, I buy them ready to serve.

Rebecca Bontrager has been preparing her pies for our three visits on Dec. 4,6 & 11. I call her the Ravishing Rebecca because she is sooo funny.  Apparently humor runs deep and long in the Bontrager family. Her work ethic is exemplary.

In only concentrating on pies, she repeatedly sifts flour until is is like an ultra soft pillow. Sure, European flours are available for a very high price. Real cream and butter are used throughout each recipe. She would never think of using a substitute such a margarine or a pre-whipped topping. Mock cream simply will not do. 

I did ask her for a recipe and here is what she gave me:

Amish Raisin Pie

1 3/4 cup of milk (we get it from our cow)

3 eggs separated (our hens lay big brown eggs)

1 package of vanilla pudding & pie filling mix

1 teaspoon of pure vanilla extract

1/2 teaspoon of ground Allspice

11/2 cups of Golden Raisins

1 - Nine inch pastry shell (we make our own pastry shells)

6 tbsp sugar

In a small saucepan combine milk and egg yolks Blend well and stir in pudding mix very very slowly.  She recommends sifting the mix. Stir until mixture comes to a boil. Immediately remove from heat and stir in vanilla extract and allspice  Blend well.

Fold in raisins -- carefully. Then, pour mixture into pastry shell that has been pre-made and probably flouted.  Chill thoroughly. Don't skip this step because the mixture has to gel.

In the meantime, beat egg whites until peaks form. Gradually add sugar. Spoon the meringue over the pie making sure that it touches the crust. Bake for 5-8 minutes until the meringue is lightly browned. Remove and let cool.

Serve with coffee.