“This is the worst pie I’ve ever tasted.” -my Dad.
How’s that for an enticement? Do keep in mind that my Dad said this after eating a bite of my mother’s pumpkin pie which is always sublime, and keep in mind that my Dad is a little bit set in his ways. I’m thinking if he sees a white pie, he’s thinking cheesecake, and that’s not what he got here.
My husband, however, ate his whole piece and proclaimed it delicious. He is the best Santa’s elf ever! Always such a good sport, will try any crazy thing I cook up.
This pie is an heirloom Pennsylvania Dutch recipe, with German, Quaker and Mennonite roots. It is a very simple recipe and, I think, makes for a very delicious pie. It sort of reminds me of a ricotta cheesecake but with more texture and without the graham crust. You have to be prepared to taste a little bit of savory/sour, along with the sweet, and I think it’s best eaten on its own and not after a bite of pumpkin pie.
I made this pie for Christmas Eve dinner, and also to bring to Fiesta Friday #100. Stay tuned because I’ll be bringing more! Happy Anniversary to everybody who’s been a part of Fiesta Friday and as always I send my gratitude and thanks to Angie for making this all possible.
I always weigh my ingredients, which is essential for accuracy when following a recipe.
400 grams cold unsalted butter (I prefer Strauss European-style.)
665 grams all-purpose King Arthur flour
100 grams granulated sugar
5 grams fine sea salt
5 oz cold water
½ oz white vinegar
All of your ingredients should be cold. Mix the water, vinegar and sugar into a syrup and set aside in refrigerator to chill.
To Prepare the Dough: Pulse the flour, salt and butter in a food processor until everything turns the size of medium peas. Spread this fatty flour mixture out onto a well-floured, flat work surface and gather it into a pile. Pour half of the sugar syrup over the mixture and begin working the ingredients together gently, using your hands. This is messy work. Squeeze the dough together and lightly rub the butter peas into the flour. Use the palm of your hand, pressing against the table gently to smear/rub the dough together. Sprinkle on more of the syrup and keep squeezing and rubbing. Try to work quickly so that the butter does not melt. This is the key to a flaky pie crust.
When the dough comes together as a shaggy ball, wrap it in plastic and allow it to chill in the refrigerator for an hour. This relaxes the gluten and brings the dough together.
After an hour, portion the dough into 14-ounce balls and roll them out to roughly a 1/4” thickness. Lay the dough in your pie plate and allow to chill as you mix your filling.