“We had our own apples so we ate a lot of apple pie.” It is a common theme when one probes the subject of the kinds of pies most often baked in Amish kitchens. Another woman in her mid-30s explains, “We ate a lot of apple pies; Mom made them with a top crust. For a full meal we would eat apple pie with potatoes alongside that were covered with brown butter. We’d eat it on a flat plate with a little bit of milk on the apple pie.”