Food - News

The Secret Ingredient That Gives Amish Recipes A Major Upgrade
By GILLIAN KING
An Old Order Amish wife and homemaker Elizabeth Coblentz wrote an extremely popular cooking column, starting in 1991. Although Ms. Coblentz passed away in 2002, her timeless advice can still be found online that you can have delivered to your kitchen by the magic of the internet.
The Amish Cook columnist Elizabeth Coblentz once wrote of baking 70 pies for her daughter's wedding and recommended using vinegar as an ingredient in the pies. Even if you may not immediately agree with the idea of adding vinegar to fruit pies, The Pioneer Woman has also recommended adding balsamic vinegar to boost a cherry pie’s tartness.
Vinegar has the same role as lemon juice in blackberry pies, where the juice keeps luscious fruit fillings from coming off sickly sweet. The Amish Cook's Coblentz recommended adding a splash of vinegar to all cherry baked goods, not just pie fillings. Just like The Pioneer Woman, The Amish Cook says vinegar keeps cherry pie "tart."