>>Amish secrets . . .
been a bit trussed up with T-Day; haven't had time to make a decent response.
in this case, the "Amish Secret" you have "learned" is simply: "a crispy bottom crust for a fruit pie _can_ be done"
knowing that it can be done is the real secret - seeing how as mushy soft gooey half-baked crusts are accepted as "the norm" in the just-nuke-it world of today, and passes for "pie" without challenge in most places.
if one researches the many "Amish recipes" you could easily come to the conclusion that your grandmother / great-grandmother was an Amish cook. even shoo-fly pie - the most often cited as an Amish "specialty" - is not without it's preceding dishes from outside the Amish community.
the "secret," if it can be called a secret, to Amish cooking is
all fresh ingredients
which is how the pre-WW2 crowd cooked. no freezers, iceboxes, very few refrigerators - buy cook eat fresh.
my grandmother always had green beans available. no, not fresh, not frozen - off-season, canned from last season's garden.... today we can get "fresh" green beans all year long.
the Amish don't do frozen pie crusts for pot pies. another example - one of my favs, really good but.... an Amish Chicken Corn Chowder - which calls for saffron. historically, not very many Amish kitchens stocked saffron.
and visiting Lancaster County PA - old Amish stomping grounds - you will not find anything genuine / authentic readily available to the public. everything/place is labeled "Amish" - like the restaurants / buffets - with the SYSCO semi making a delivery in the back....or the Amish country store with nothing but "Made in China"