Recipe: Mürbe Teig Für Obstkuchen – Tender Crust for Fruit Pies

November 23, 2015 | Recipes

Who doesn’t like pie?! Here’s another recipe for a traditional dish that would have been cooked in community kitchens around the Amana Colonies!

Mürbe Teig Für Obstkuchen – Tender Crust for Fruit Pies

2 ½ cups flour
¼ teaspoon salt
½ cup sugar
¼ cup lard
¾ cup milk
2 teaspoons baking powder


Fruit, fresh or canned (Peaches, apples, cherries or plums)
1 cup sugar
1 cup thin cream
2 tablespoons flour
2 eggs

Combine flour, salt, sugar and baking powder. Cut in lard, then add milk, and form into a ball. Divide into two equal parts and roll out on floured board to fit two greased 9-inch cake tins. Arrange a layer of sliced fruit in circles on unbaked crusts. Beat remaining ingredients together and pour over fruit. Bake in hot oven, 425 degrees, for ten minutes. Then reduce heat to 350 degrees and bake until fruit is cooked and custard well set.

This recipe is from the Amana Colony Recipes cookbook, and is reprinted with permission of the Homestead Welfare Club. Zuber’s is located in Homestead and we serve our guests traditional recipes such as these.

The book is a collection of traditional Amana Colonies recipes and features family-size recipes of the foods prepared and served in the Amana villages for over a century. The recipes were compiled by the Ladies Auxiliary of the Homestead Welfare Club. To purchase a copy of the book, please contact Elaine Zuber at or 319-622-3099.

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