- 2 cups flour
- 1 heaping cup brown sugar
- 1½ tblsp. shortening
- 1 tsp. soda
- ½ cup buttermilk or sour cream
- salt
- 1 9-inch, unbaked pastry shell
Combine sugar, flour and soda. Cut in the shortening and blend well. Add the liquid and rub into coarse crumbs. Put crumbs loosely into the unbaked pie shell. Bake in moderate oven (375-f) for 40 minutes. This is a breakfast treat especially good for dunking in coffee.
Pennsylvania Dutch Cookery, undated, unattributed, publisher unstated. Distributed by Dutchcraft Company, Gettysburg, Pennsylvania.
(I added a couple of dashes of salt to the flour mixture, since it’s not stated in the recipe.)
Review:
This pie really surprised me. I was expecting something supersweet (given my experience with PA Dutch cooking). But it really wasn’t too sweet. It is definitely a “breakfast” pie, best served after a savory meal. It’s a bit dry, not too crumbly and tastes like streusel topping. I suppose one could add cinnamon, but it didn’t really need it.
The quality of the pie crust is important, though, because it is an integral part of the flavor (unlike in fruit pies, where it is merely there to hold the thing together). Luckily for me, I use a premade crust that I like just fine.
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