2021-12-08 00:37:34
Fresh from the oven, delicious desserts and savory treats are served daily throughout the Keystone State. Here are just a few favorite spots to get a taste of authentic Pennsylvania baking. Dutch Haven in Ronks is in the heart of Dutch Country, a region known as the birthplace of shoofly pie. Since 1946, Dutch Haven has served hundreds of these pies every week, rich with molasses and brown sugar. Another reason worth stopping in: Dutch Haven bills itself as “Route 30’s original Amish crafts store” where you can purchase everything from furniture to small souvenirs. Also on Route 30, The Original Pie Shoppe in Laughlintown has delightful, delectable treats. There are the standards—cookies, pastries, pies, and cinnamon rolls (the recipe perfected on a Navy ship during WWII)—as well as gobs, which are similar to whoopie pies. The Shoppe also serves up another kind of pie (pizza!), perfect for enjoying on the outdoor patio. Pappy’s Orchard & Bakery, a charming family-owned farm and market in Coopersburg, is the spot to pick up a fresh-baked pie, offering flavors like caramel apple, chocolate cream, and Southern pecan. Traditional PA Dutch treats, like Funny Pie and shoofly pie are also available, as are a huge range of other desserts, like cookies, cheesecakes, cakes, and pastries. Another hidden gem is Bingham’s Family Restaurant. Located in the tiny village of Kingsley, it’s a convenient stop for those hungry for a taste of homestyle cooking. Try the “Big Bread” Cinnamon French Toast or hot cakes for breakfast, any of the hearty, comfort food-style menu items for lunch, or one of the nearly dozen fresh pies baked daily. Baking Secrets from a Pie Pro Jess Gombar, The Pie Place, Pittsburgh Q: What are some commercial baking tips that can be applied at home? A: We do a twisted lattice crust for our pies. Just to simplify things and make your crust a little more pliable, find a pie recipe that has a little egg in it. Adding that gives the dough a little more “give.” Q: How do you incorporate butter? A: We actually use an all-purpose vegetable shortening instead of butter in our crust. We like the taste and flakiness, and along with the egg, it makes a pie crust easier to work with. If you do use butter, it should be room temperature. Q: Any tips on getting a consistent crust? A: Assemble the pie and then put it in the freezer for about an hour so that the bottom crust starts to bake before the fruit filling starts to thaw.
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Sweet as Pie
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