What’s better than pie? Not many things come to mind. Whether it’s fruit-filled with a flaky crust or creamy and full of chocolate, these pastries are sure to always arouse our tummies and taste buds.
Sherry Gore’s, a renowned Amish food writer and pie expert, cookbook, “Me, Myself, and Pie- Amish Recipes,” provides tons of tantalizing recipes so you can have your pie and eat it too.
So why are the Amish so good at pies? “Historically, the Amish survived by farming tracks of land with hand- or horse-powered machinery, toiling year-round in difficult conditions to provide for large families,” Gore explains.
“And so, without modern sources of entertainment, Amish people often found relief from their toils in little pleasures — like a thick
Take a stab at Gore’s Peanut Butter Cup Pie:
Peanut Butter Cup Pie
Who said monogamy was old fashioned? The union of peanut butter and chocolate changed my life, so let’s support their marriage by inviting this scrumptious family of sugar, eggs, peanut butter, vanilla, and cocoa into our homes and our hearts.
For the Crust
One 9-inch baked pastry pie crust
1 / 2 cup white sugar
1 / 2 cup firmly packed brown sugar
1 / 4 cup all-purpose flour
1 / 4 plus 1 / 8 cup cocoa powder
1 1 / 2 sticks butter, melted
1 teaspoon vanilla extract
2 tablespoons peanut butter
2 large eggs
22 mini peanut butter cups, cut in half
1 / 4 cup mini peanut butter cups (optional)
1/4 cup milk chocolate chips (optional)
For the Filling
Preheat oven to 350°F. In large bowl, mix together sugar, brown sugar, flour, cocoa powder, and salt. Add melted butter, vanilla, and peanut butter, and mix well. Next add the eggs and mix well. Finally, fold in the peanut butter cups and bake for 45 minutes at 350°F.
For the Garnish
When the pie is cooled, melt 1 / 4 cup milk chocolate chips and 1 / 4 cup peanut butter chips and drizzle on top of the pie, if desired.
This pie is so rich and decadent that it works well cut into small pieces, perfect for any occasion.