Semi-historic food question

[moniss]

7. Additionally for fruit pies

I came across an Amish kitchen that tossed a very light sprinkle of white granulated sugar in the bottom of the pie tin before putting in the crust. It has an amazing effect of adding just a hint of caramelized specks here and there on the bottom of the crust. I'd just about give up the modern world and marry an Amish woman who would keep me in Amish blueberry, raspberry, peach and apple pie!!

For anybody who has never traveled in Pennsylvania Dutch country or in Ohio/Indiana areas you just can't believe what you're missing when you find an honest to goodness, non touristy, Amish restaurant. I used to get to Goshen, Indiana all the time and there was a place in that town that was open from breakfast until mid afternoon. Bikes and buggies outside. Everything made from scratch. It was a nice mix of people.

St. Charles, Minnesota used to have a great one too. I don't know how many survived over the years. Maybe it's a thing that has become less and less like the great church suppers out in the rural Midwest.