11 Amish-Inspired Dishes That Define Pennsylvania Comfort Food
Pennsylvania’s food scene has been deeply shaped by the Amish communities that have lived here for generations. Their no-frills, hearty style of cooking has found its way into kitchens all across the state.
With fresh-from-the-farm ingredients and recipes handed down through the years, these Amish-inspired dishes still bring comfort and warmth to Pennsylvanians from all walks of life.
Here are a few mouth-watering examples you definitely need to try.
1. Shoofly Pie: Sweet Molasses Magic
Molasses and crumbs unite in this iconic Pennsylvania Dutch dessert that’s been tempting sweet tooths since the 1880s! Unlike fancy French pastries, shoofly pie embraces simplicity with its gooey bottom layer and crumbly topping.
Growing up, my grandmother would make this on Sunday mornings, filling our farmhouse with that unmistakable sweet aroma.
The pie supposedly got its name because the sweet molasses attracted flies that needed to be “shooed” away before eating.
2. Chicken Pot Pie (The Noodle Kind!)
Forget everything you know about pot pies with crusts! Pennsylvania Dutch pot pie features square-cut noodles swimming in rich broth with chunks of chicken and vegetables. No top or bottom crust in sight! Farmers would make this hearty one-pot meal during busy harvest seasons.
The thick, hand-rolled noodles soak up savory chicken broth, creating a stick-to-your-ribs meal that satisfies even the hungriest fieldworker after a day of physical labor.
3. Scrapple: Breakfast of Champions
This breakfast meat utilizes every part of the pig mixed with cornmeal and spices, then sliced and fried to crispy perfection.
Outsiders might raise eyebrows at its ingredients, but Pennsylvanians know the savory delight that awaits. I remember my first scrapple experience at a Lancaster County diner.
The waitress laughed when I asked what was in it, simply saying, “Honey, just eat it first, then decide if you want to know.” She was right—the crispy exterior giving way to a soft, flavorful interior won me over instantly.
4. Pepper Cabbage: Tangy Slaw with a Twist
Shredded cabbage meets bell peppers in a vinegar-based dressing that cuts through rich meals like nobody’s business! Unlike creamy coleslaws, this crunchy side dish brings zippy brightness to Pennsylvania tables year-round.
Last summer, my neighbor brought pepper cabbage to our block party. The bowl emptied before the burgers even came off the grill!
The secret lies in the balance—just enough sugar to tame the vinegar’s bite without becoming too sweet, allowing the vegetables’ natural flavors to shine through.
5. Schnitz un Knepp: Dried Apples and Dumplings
Ham, dried apples, and dumplings unite in this old-world masterpiece that showcases Amish preservation techniques. “Schnitz” refers to dried apple slices, while “knepp” means buttons or knobs—describing the dumpling shapes.
The dried apples rehydrate during cooking, absorbing the smoky ham flavor while adding subtle sweetness.
Country cooks traditionally made this in late winter when fresh produce was scarce but dried fruit remained plentiful in the cellar, proving that delicious meals come from resourcefulness as much as fancy ingredients.
6. Chow Chow: Pickled Garden Bounty
Colorful jars of mixed pickled vegetables line Amish pantry shelves, ready to brighten winter meals with summer’s preserved bounty. This sweet-sour relish combines whatever vegetables were plentiful—cauliflower, peppers, onions, carrots, beans, and corn.
My first taste came from Mrs. Stoltzfus at the Belleville farmers market. She proudly explained how her chow chow recipe dated back five generations.
The vibrant medley offers different textures in each bite, crisp beans, tender corn kernels, crunchy cauliflower, all unified by the tangy brine that Pennsylvania Dutch families have perfected over centuries.
7. Potato Filling: Not Your Average Mashed Potatoes
Mashed potatoes get a major upgrade with the addition of bread cubes, onions, celery, and herbs in this Thanksgiving staple. The bread soaks up butter while adding a delightful texture that regular mashed potatoes can only dream about!
Unlike plain mashed potatoes, potato filling develops a slightly crispy top when baked. Pennsylvania families debate the perfect ratio of potatoes to bread, with each household claiming their version reigns supreme.
This dish epitomizes the Amish talent for stretching ingredients without sacrificing flavor.
8. Lebanon Bologna: Smoky Cured Perfection
Tangy, smoky, and sliceable, this all-beef summer sausage originated with Pennsylvania Dutch butchers seeking preservation techniques. Unlike its Italian namesake, Lebanon bologna packs a distinctive fermented tang that makes it instantly recognizable.
During childhood camping trips, my father would always pack Lebanon bologna sandwiches with horseradish spread. “Nature’s candy,” he called it.
The slow smoking process, traditionally over hardwood for up to four days, creates complex flavor layers that commercially rushed products simply cannot match.
9. Rivvel Soup: Comfort in a Bowl
Rivvels, tiny hand-rolled dumplings resembling coarse crumbs, transform simple chicken broth into a soul-warming meal. Pennsylvania Dutch cooks make rivvels by rubbing flour, egg, and salt between their palms until small pieces form.
The technique creates irregular shapes that cook quickly while adding satisfying texture. Perfect for sick days and cold winters alike!
The name comes from the German verb “reiben” (to rub), referring to the method of making these tiny dumplings that turn a basic broth into something special.
10. Apple Butter: Spreadable Autumn
Copper kettles bubble with this concentrated apple spread at fall harvest festivals across Pennsylvania. Unlike applesauce, apple butter cooks for hours until caramelized, deeply spiced, and spreadably smooth.
Community apple butter making remains a cherished tradition in Amish areas. I once joined an all-day stirring session where neighbors took turns maintaining the constant motion needed to prevent scorching.
The air filled with cinnamon and clove as we worked, everyone leaving with jars of dark, silky apple butter—edible memories to enjoy through winter.
11. Whoopie Pies: Not-So-Little Chocolate Sandwiches
Two chocolate cake discs sandwich creamy filling in these handheld treats that predate the cupcake craze by decades! Legend says Amish children would shout “Whoopie!” when finding these in their lunch pails.
The classic version features marshmallow cream filling, though peanut butter and other variations have emerged. Modern bakeries may offer fancy flavors, but traditionalists insist nothing beats the original chocolate-on-white contrast.
Their portable nature made them perfect for farming families needing sweet energy boosts during long workdays.