Monday, October 26, 2015

Amish Bumbleberry Pie Recipe

Amish Bumbleberry Pie
Prep time: 
Cook time: 
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup strawberries
  • 1 cup chopped rhubarb
  • 1 cup chopped, peeled McIntosh apples
  • 1 cup sugar, plus additional for topping
  • 1 /3 cup all-purpose flour
  • 1 tablespoon lemon juice
  1. Preheat the oven to 425.
  2. Use your favorite pie crust recipe and put into a 9 inch pie pan.
  3. Trim the overhang to even with the top of pie pan.
  4. Set another rolled out crust aside.
  5. In a large mixing bowl, combine all of the ingredients until well blended.
  6. Spoon the fruit filling into the pie crusts.
  7. Cover the pie with the top crust.
  8. Use some water to wet the rim of the bottom crust, that will help both crusts adhere together.
  9. Crimp the crusts together all the way around.
  10. Make three slits in crust.
  11. Sprinkle the top with a little sugar.
  12. Bake for 15 minutes and then decrease the heat to 325° F and bake for another 30 minutes until the crust is golden and the fruit filling begins to bubble out through the slits.
Vist The Amish

Wednesday, October 7, 2015

Amish "Crack": Cashew Crunch Recipe

Amish "Crack": Cashew Crunch
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
Amish crack
  • 1 cuup butter
  • 1 c. granulated sugar
  • 1 tbsb light corn syrup
  • 2 c. cashews
  1. Lightly butter a cookie sheet.
  2. In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil.
  3. Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle.
  4. Remove from heat. Quickly stir in cashews.
  5. Pour out onto prepared cookie sheet. Cool completely.
  6. Break up into pieces. Store in airtight container.