Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘apple pie’
Posted: May 23rd, 2013

shoofly pie
Thanks to everyone who entered the drawing for “Wicked Good Burgers,” by Andy Husbands, Chris Hart and Andrea Pyenson. The winner is Patty Mazzarese. I’ll pop it in the mail today.

If you are not Patty Mazzarese, you are eligible to enter the drawing for “As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine,” by William Woys Weaver.
The hardback book is half entertaining cultural history and half recipes that will make your eyes widen. Delicious-looking ones such as Ham-And-Cheese Dumplings, the requisite Honey Shoofly Pie, as well as Peach and Yellow Tomato Pie, appear right next to Sour Marinated Rabbit and Stewed Squirrel. Those last two might be delicious, too, but I haven’t had the pleasure …

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com, including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I do not share or store this information.

Since we find ourselves at the beginning of patriotic celebration season, I thought you might like to see a Pennsylvania Dutch take on the venerable apple pie.

Pastry for one 9- or 10-inch (double crust) pie
3 cups boiling water or cider
8 ounces tart apple Schnitz, (dried apple slices), see note
2 tablespoons potato starch (can use cornstarch)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 cups sour cream
1/2 cup sugar
1 tablespoon unsalted butter

1. Pour the boiling water over the schnitz. Cover and let stand 4 to 6 hours or overnight until the Schnitz are soft. Drain and chop into lima-bean-size pieces, then place them in a large work bowl.
2. Combine the potato starch, brown sugar, cinnamon and allspice, working the mixture with a fork to create fine crumbs. Take out 1 tablespoon of the crumb mixture and set aside.
3. Line a 9- to 10-inch pie dish with short pastry. Dust the Schnitz with the brown sugar mixture and arrange the fruit in the pie shell, pressing down with a spoon so that the Schnitz fit together closely.
4. Mix the sour cream and sugar and spread this evenly over the fruit.
5. Combine the reserved tablespoon of brown sugar mixture with the butter and work this to a crumb texture. Scatter the crumbs over the top of the pie.
6. Bake in an oven preheated to 350 degrees for 40 to 50 minutes.
Serve at room temperature.
Note: If the supermarket doesn’t have dried apple slices, you might find them in a bulk food store such as Grammy’s in Girard.

Posted in: Uncategorized
Posted: February 22nd, 2013

Betty Crocker brings us mini-pies for "Life of Pi."

Betty Crocker brings us mini-pies for “Life of Pi.”

Anyone looking for a delightful dish to your next party — especially an Oscar party — look here.
Impossibly Easy Salted Caramel Apple Mini Pies will win you oohs and aahs, starting with yourself on account of the fact that when you make them, you’ll feel like a genius.
They’d be perfect for the Oscar party, since they’re little “pies,” as in “Life of Pi.”
Not only is this a play on words, it works literally, too, putting you one step closer to a pie-centered life. And who doesn’t want that?
Talk about mixing your spiritual beliefs. (For those to whom that makes no sense, the main character in “Life of Pi” mixes his spiritual beliefs.)
Since we’re on the subject of “Life of Pi,” I’m reading the book. Well, trudging through the book. I hear this might be one instance when the movie is actually better, at least I hope so. I’m halfway through it, and still looking for a reason to care about the main character. Exactly three things have happened, and I find myself wondering where this story is going. So far it seems like the author got a snootful of incense or something.
Sorry. Got a little sidetracked.
Try the pies — and watch out for hungry tigers.

Posted in: Uncategorized