Reading a brief biography about Pearl Syndenstricker Buck , (1892 to 1973), I learned that she spoke both English and Chinese from childhood and her parents were missionaries in China. When she moved permanently back to the United States, she settled in an old farmhouse, Green Hills Farm, in Bucks County, Pennsylvania.
The Good Earth was one of my favorite books to read when I was a young girl. It was Pearl Buck’s second novel and won the Pulitzer Prize and the Howells Medal in 1935. She won the 1938 Nobel Prize in literature.
Today I found my copy of an article with one of her recipes in my want-to-try recipe folder.
Perhaps the next time I make dessert I will try making her Russian Apple Pie recipe from the published article in the Yankee magazine, printed on page number 20, September 2001 written by Leslie Patterson Miller, under the heading of “Recipe With A History.”
Pearl Buck’s Russian Apple Pie:
Pastry for a 2-crust pie. 8 large apples, peeled and sliced;
1/2 cup raisins, 1/2 cup sugar, 2 tablespoons dry red wine, 2 teaspoons grated orange rind, 4 tablespoons chopped almonds, 2 tablespoons cherry jam or currant jelly.
Line a 9-inch pie plate with pastry. Heat the oven to 350 degrees. In a medium saucepan combine the sliced apples, raisins, sugar, wine, orange rind, and almonds. Cook over low heat for 15 minutes, gently stirring once or twice. Remove from the heat and stir in the jam or jelly. Cool. Spoon the cooled mixture into the bottom crust and cover with a top crust.
Bake for 45 minutes. 8 servings.
Written by Mary Gilmartin, February 15, 2o13