I know I’ve been gone for a while (I moved to Atlanta in September & it took a while to find my feet!) but I’m back. And look, I bought pie, figuratively speaking of course! If you’re looking for a knockout pie for the holidays (or just about anytime) that still has some down-home flair, you just can’t go wrong with a Pennsylvania Dutch Apple Pie. It’s really one of my fave apple pies (ok, I have two favorites, this one and a caramelly one that I’ll post sometime) from the crispy, crunchy streusel on top down to the layer upon layer of tart, creamy, dreamy apples.
When I worked on my family history, I was surprised to find out how many Pennsylvania Dutch & Amish ancestors I had. Of course, those ancestors multiply quickly as you work back. You start with 4 grandparents, then 8 great, then 16, 32, 64, 128, 256 and by the time you get back a few more generations you realize that you’re related to half the people in the US! Our good neighbor in South Dakota was a 9th cousin! Hi Auntie Mary! But what I’m getting at I’m wondering if I have a predisposition for the sweet/sour flavors so often found in Pennsylvania Dutch cooking, and especially this Pennsylvania Dutch Broccoli & Bacon? Is there a gene for that?