There is a lot of debate over this American pie that has its roots in the Pennsylvania Dutch, Amish and Mennonite kitchens of America. We can agree that it is one old pie. Other than that: do you make it with a crumb topping or use a pastry pie shell? Add spice or not? Use molasses or a touch of corn syrup, smear on some chocolate syrup on top or add some chocolate chips to the filling? My version uses a pastry bottom, crumb topping, just a bit of spice, chocolate inside â€“ all bound together in a sweet, gooey, pie symphony that is heartland amazing! Go to any Pennsylvania Dutch county fair and you are sure to come home with one of these, or the appetite to make your own.
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Hi there, fellow home and pro baker and fan of great recipes….