Shielding the Amish Witness

About the Book

Book: Shielding the Amish Witness

Author: Mary Alford

Genre: Amish Romantic Suspense

Release date: April 1, 2021

Shielding the Amish Witness (1) Seeking refuge in Amish country puts everyone she loves in danger.

On the run after discovering her brother-in-law was behind her husband’s murder, Faith Cooper can think of only one safe place—her Amish grandmother’s home. But when danger follows Faith to the quiet Amish community, her childhood friend Eli Shetler is her only protection. And their survival depends on outlasting a relentless killer…one who has nothing left to lose.

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My Review:

Going home again wasn't the plan, but when Faith found out her brother-in-law took her husband's life. Fleeing death, and people who aren't what they were supposed to be wasn't part the life she'd expected. Now in cold Montana, she's hiding with unexpected lies being exposed, a ton of action and suspense is constantly happening. Hiding with her rather brief Amish roots seems to be the only refuge. Eli, who might be part of her future and was a friend when she was young, is trying to help her. Is there a hope and future if she can stay alive and everyone could not get killed? I found her to be a good character as well as Eli. The suspense was constant, the faith based message was just fine, and I read this faster than I'd expected.

4 Stars

About the Author

Mary Alford Photo (2) USA Today Bestselling Author, Mary Alford, loves giving her readers the un-expected, whether it be in a rugged mountain setting or a peaceful Amish community.

Her titles have appeared on the USA Today Bestselling List, Publisher’s Weekly Bestselling List, and have been finalists in the Daphne Du Maurier award of excellence, The Beverly, The Maggie, and The Selah Awards.

Mary lives in Texas with her husband, two very spoiled cats, and a sweet rescue dog name Cody. Mary is very active online and would love to connect with readers on Face-book and Twitter or any social platforms listed at www.maryalford.net.

More from Mary

As a reader, I love books that are part of a series. There’s something comforting about being able to revisit characters that are special to me and meet new ones along the way. You get to go back to your favorite place and hang out with the people who make you smile.

It’s like coming home.

When I set out to write a series about five Amish brothers, I knew exactly where I wanted to set the series. The West Kootenai Amish community in Montana. West Kootenai is a remote community with sweeping mountain views surrounded by vast wilderness spaces. The perfect setting for suspense, along with a chance at redemption and a second chance for the hero and heroine. I love that.

In November, I introduced Covert Amish Christmas, the first book in the series that featured Aaron Shetler, the oldest of the five brothers.

In Shielding the Amish Witness, we meet Eli Shetler, a widower who has returned to West Kootenai to try to start over after his wife’s death two years earlier.

Eli is reunited with his childhood friend, Faith Cooper, who is running from a relentless killer who was once part of her family.

The book takes the reader through the breathtaking countryside of West Kootenai and into the homes of the Shelter family. We get to catch up on what Aaron and Victoria have been up since last we met and are introduced to some new family members. That’s the wonderful thing about series.

So, come with me on a trip to the beautiful community of West Kootenai, Montana where I hope my characters will make you feel right at home.

In writing about the Amish, I’ve come to love preparing their dishes. I’ve tried many recipes, from Amish Pizza to Friendship soup. But one of my all-time favorites is Amish Fry Pies. They are SO good!

Today, I thought I’d share the recipe for Amish Apple Fry Pies. I love this delicious desert and I hope you will as well.

Blessings always,

Mary Alford

AMISH APPLE FRY PIES

(recipe curtosy neighborfoodblog.com and a favorite of mine)

yields: 6

INGREDIENTS

For the filling:

2 large apples, peeled, cored, and diced
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 teaspoons cider
1 teaspoon cornstarch

For the dough:

2 cups flour, sifted
4 Tablespoons butter
2 egg yolks
1/3 cup HOT milk
1/4 teaspoon salt

For the glaze:

1 teaspoon vanilla
2 Tablespoons milk
1 cup powdered sugar
Vegetable or canola oil, for frying

INSTRUCTIONS

To make the filling, combine the apples, brown sugar, cinnamon, and vanilla in a small saucepan. Cook on medium heat until juices start to form, about 3 minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high, and cook, stirring constantly, until mixture is thickened, about 3 minutes longer. Remove from heat and set aside.
For the dough, cut the butter into cubes then use a pastry cutter to work it into the flour. Continue to cut in the butter until it’s in small pea-sized lumps. In a small mixing bowl, beat the egg yolks and salt together. Slowly pour in hot milk, stirring constantly. Pour the milk mixture into the flour mixture. Stir together until a dough begins to form. Turn the dough out onto parchment or wax paper, and knead it until it smooths out, about 1 minute.
Divide the dough into 6 equal sized pieces and roll them each into a ball. Use a rolling pin to roll them out to about 6-inch circles. Fill each circle with 2 Tablespoons of apple mixture. Fold the dough in half over the filling and pinch the edges together to seal. You can flute the edges or use a fork to crimp them. If the edges aren’t sealing properly, wet them with a little water.
Heat the oil in a deep saucepan to 350 degrees. You can test to see if the oil is ready by sticking a wooden spoon into the center of the pot. If small bubbles form around the handle, you’re ready to go.
Place the pies in the hot oil one at a time and fry until golden brown on both sides, about 2-3 minutes per side. Remove from the oil with a slotted spoon and place on paper towels to dry.
Repeat with remaining pies.
While the pies fry, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth. It’s best to glaze the pies while they’re still warm. I use a pastry brush to brush the glaze on one side then let it dry, flip them over, and glaze the other side. You can put two coats of glaze on for extra sweetness if you like but wait for the glaze to harden in between coats.
Pies can be stored uncovered for 2-3 days. If you want the glaze to remain hard, do not place the pies in a plastic bag or sealed container. Just leave them on a wire rack or pan.