William Penn wooed and won people from their troubled homes in the Palatinate and Upper Rhine in the middle of the 17th century. Since then, the Pennsylvania Dutch have been known for their love of good food, their large tables, and the heartiness of every dish. They were the first people to make the “American Pie,” and the counties in eastern Pennsylvania are rightly known as the “piebelt” of the country. Pie is more than just an important part of dinner. People eat it for dinner, breakfast, and even as a midnight snack.

The Pennsylvania Dutch took the art of making pies to a whole new level. Any kind of fruit and berry pies, like blackberry, red currant, green tomato, rhubarb, strawberry, plum, grape, and sour cherry, were made when fresh fruit was in season.

PLAIN PASTRY

In mixing bowl combine flour and salt. With pastry blender or two knives cut in shortening until mixture looks like coarse meal. Sprinkle water over mixture, one tablespoon at a time, and mix lightly with a fork until flour is moistened and dough can be gathered into a ball. Makes pastry for 2 crusts. Cut in half for one crust.

RICH PASTRY

Measure flour into small mixing bowl and make a well in center. In well put remaining ingredients. Mix center ingredients to a paste and gradually work in flour. Gather dough into a ball and chill for 30 minutes. Makes pastry for 1 crust. Double for 2 crusts.

HOW TO MAKE A TWO-CRUST PIE

Divide pastry in half. Roll out one half into a circle 1/8 inch thick and about 1-1/2 inches larger in diameter than pie plate. Gently fit circle into pie plate and trim off overhanging edge. Add filling. Roll out other half of pastry 1/8 inch thick and fold in half. Cut several slits along folded edge for steam to escape. Unfold and place over filling. Trim edge, leaving 1/2 inch overhanging. Fold edge of top pastry under edge of lower pastry. Seal by pressing together. Flute edge; hold edge of pastry between thumb and forefinger of both hands held 1/2 inch apart. Pull edge in right hand down and forward. Move hands, placing thumb and finger of left hand in ripple made by right hand. Repeat all around edge of pastry.

LATTICE-TOPPED PIE

Roll out half of pastry for two-crust pie (above) and fit loosely into pie plate. Trim edge, but leave 1/2 inch overhanging. Add filling. Roll out remaining pastry and cut into strips. Weave strips over filling. Seal ends of strips with water and trim. Turn overhanging pastry over ends of strips and flute edge.

HOW TO MAKE A ONE-CRUST PIE

Roll out pastry into a circle 1/8 inch thick and about 1-1/2 inches larger in diameter than pie plate. Fit pastry loosely into pie plate and trim edge, leaving 1/2 inch overhanging. Fold overhanging edge back and under. Make a standing edge: Put left forefinger against inside of pastry rim and pinch outside with right thumb and forefinger. Repeat all around edge of pastry.

A BAKED PIE SHELL

Line pie plate as for a one-crust pie. Prick bottom and sides of pastry generously with tines of a fork. Bake in preheated 425° F. oven for 12 to 15 minutes, or until lightly browned.

Pies and Pastry

APFELSTRUDEL
(Apple Roll)

Making strudel pastry is actually not difficult, but excellent frozen pastry sheets are available in many sections of the country, and they make fine strudels.

Sift flour and salt into a bowl. Add egg and oil. Gradually mix in flour, adding as much warm water as needed to make a soft dough. Knead and beat dough against table until it blisters. Cover with a warm bowl and let rest for 30 minutes. Divide in half. Roll out each half on a floured cloth as thinly as possible. Then stretch with palms of hands, working from center of dough out, to make it as thin as tissue paper.

STRUDEL FILLING

Preheat oven to (375° F.). Brush pastry with melted butter. Sprinkle with bread crumbs and apples. Sprinkle apples with sugar, raisins, nuts and cinnamon. Roll up and place on greased baking sheets. Brush with melted butter. Bake in the moderate oven for 45 to 50 minutes, or until brown, basting frequently with butter.

NEVERSINK MOLASSES PIE
8-inch

Preheat oven to (350° F.). Line pie plate with pastry and sprinkle with bread crumbs and raisins. In mixing bowl combine molasses, the 6 tablespoons brown sugar, grated lemon rind, the 3 tablespoons flour and the cinnamon. In another bowl combine remaining flour and sugar and the shortening, mixing with tips of fingers to make crumbs. Pour molasses mixture into prepared pan and sprinkle with the crumbs. Bake in oven for 40 to 45 minutes.

KAERBSEBOI
(Old-Fashioned Pumpkin Pie)
8-inch

This is probably the patriarch of pumpkin pies.

Preheat oven to (450° F.). Line pie plate with pastry. Combine pumpkin, molasses, brown sugar, salt and flour. Spoon into prepared pan. Sprinkle with cinnamon and dot with butter. Sprinkle with nut meats if desired. Cover with top crust. Bake in the hot oven for 10 minutes; reduce temperature to 350” F. and bake for 30 minutes longer.

EBBELBOI
(Apple Pie)
9-inch

Preheat oven to (450° F.). Make pastry. Peel, core and slice apples. Line pie plate with pastry. Mix 1 tablespoon of the flour and 1/4 cup of the sugar and sprinkle on bottom of pastry. Fill with apples. Combine remaining flour, sugar and cinnamon and sprinkle over apples. Dot with butter. Cover with top pastry. Bake in the hot oven for 15 minutes; reduce temperature to 350° F. and continue to bake for 30 to 40 minutes, or until golden brown.

KARSCHE KUCHE
(Deep Dish Cherry Pie)
10 x 6 x 2 inches

Preheat oven to (400° F.). Line oblong baking dish with pastry. Combine cherries, sugar, flour, salt, lemon rind and juice and spoon into prepared pan. Roll out remaining pastry, cut into strips and arrange the strips across top of pan. Bake in the hot oven for 40 to 45 minutes, or until browned.

SHOO-FLY PIE
9-inch

Perhaps the best known of all fragrant pies which originated in the Pennsylvania Dutch country.

Preheat oven to (350° F.). Line pie plate with pastry.Combine flour, salt and sugar. With pastry blender or two knives cut in shortening until mixture resembles large crumbs. Dissolve soda powder in hot water. Stir in molasses. Pour molasses into prepared pan. Top with crumbs. Bake in the moderate oven for 35 to 40 minutes, or until pastry is golden.

LANCASTER DARK CHOCOLATE PIE
9-inch

Make and bake pie shell. In saucepan combine flour, cornstarch, salt, sugar and chocolate. Add milk and bring to a boil over low heat. Cook, stirring, until chocolate is melted and sauce is thick. Beat egg yolks with a little of the hot sauce. Stir into saucepan and cook for 2 minutes longer over low heat, stirring constantly. Stir in vanilla and cool, slightly. Pour into pie shell and cool.