Amish Pies: Traditional Fruit, Nut, Cream, and Custard Pies

As befits its subject, this cookbook is pleasingly plain and simple. Lapp, a member of the Amish church and the author of Amish Canning and Preserving, offers 60 recipes for traditional Amish pies, both sweet and savory. She begins with recipes for different doughs and then dishes up pies ranging from apple, pecan, and pumpkin to more specifically Amish classics, such as lemon sponge pie and Snitz pie, whose recipe yields 10 pies because it’s traditionally served at church gatherings. Pie devotees will be delighted with Lapp’s take on peach pie, an uncooked pie that uses fresh peaches and a glaze/thickener that includes peach or apricot Jell-O, as well as her savory pie options; the potato pie, makes good use of leftover mashed potatoes. However, cooks will need to be cautious with some recipes that use uncooked egg whites, such as the frozen strawberry pie.