Pilgrim Pie

I know not really for this time of year....but this pie can be made any time, right!

Pilgrim Pie
Mrs. Vincent C. Solomon

2 eggs
1 cup sugar
2 ounces Margarine
1 cup corn syrup
1 teaspoon vanilla
1 cup coconut
1 cup oatmeal
1/2 teaspoon salt
1 unbaked pie shell

Cream margarine and sugar. Add remaining ingredients. Bake in unbaked pie shell 10 minutes at 450 degrees, then 30 minutes at 350 degrees.

Cake topped Fruit Pie

Here is the second recipe for the day....

Cake topped Fruit Pie
Mrs. Katherine Dodig

1 deep 9-inch pie shell
 2 to 2 1/2 cups canned fruit pie filling
1/4 cup butter
 1/2 cup sugar
 1 egg
1/2 teaspoon lemon rind , grated
 3/4 cup unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

Sprinkle pie shell with 1 Tablespoon flour and spread with pie filling. Beat butter, sugar and egg together until fluffy. Add flavoring , then sift dry ingredients alternately with milk. Spread batter over fruit filling to the edge of crust. Bake 20 minutes at 400 degrees. Reduce heat to 350 degrees and bake 35 to 40 minutes longer. Cool and garnish with whipped cream.

Prune Pie Majestic

Here is a dessert recipe for prunes.

Prune Pie Majestic
Mrs. Elsi Stitt

2 cups cooked prunes
2 cups sliced bananas
2/3 cup honey
1/4 cup butter
1/4 teaspoon lemon extract
1 baked 9-inch pastry shell
 Meringue made with 3 egg whites

Pit prunes and cut into small pieces. Cream honey and butter until thick and smooth. Add prunes and bananas, extract and mix thoroughly. Pour into baked pie shell and cover with meringue. Bake 15 minutes at 350 degrees.

Fresh Strawberry Pie

I love Fresh strawberries ....am thinking about planting some in the garden.......a bed of strawberries...yummy....

Fresh Strawberry Pie
Mrs. John O. Fife

3 cups fresh berries ( do not drain)
1 1/2 Tablespoon tapioca
1 cup sugar
 1/8 teaspoon salt
4 or 5 drops of red food coloring
1 Tablespoon butter
 1 recipe plain pastry

mix berries, tapioca, sugar, salt and coloring and let stand 15 minutes. Put in pastry-lined pie pan. Dot with butter and adjust top crust. Bake 10 minutes at 400 degrees., then lower to 350 degrees and continue baking for 40 to 45 minutes.

Butterscotch Walnut Pie

This was the winning recipe back in 1968 for the Kansas City Kansan Silver Spoon Cookbook in the dessert category.


Butterscotch Walnut Pie
Elsie Stitt

1/3 cup butter
3 Tablespoon sugar
1 egg yolk
1 cup flour
2 Tablespoon walnuts

Soften butter with sugar and egg yolk just until blended. Add flour and mix  just until dough forms. Reserve 1/4 cup of mixture for crumb topping. Press rest of mixture evenly over bottom and sides of 9-inch pie pan. Flute. Bake 12 -15 minutes at 375 degrees. Bake crumbs for topping 10 to 12 minutes. Cool . Spoon filling into crust. Sprinkle with crumbs and walnuts. Chill at least 2 hours.

Butterscotch Filling

1  envelope unflavored gelatin
1/4 cup cold water
 1 6-oz package butterscotch  morsels
1 3-oz package cream cheese
1/2 cup milk
3 egg yolks
4 egg whites
 1/2 cup walnuts, chopped
 1/2 teaspoon rum flavoring
1/4 cup sugar

Soften gelatin in cold water. Dissolve over boiling water . Stir in morsels and cream cheese. Remove from heat. Add milk, egg yolks, walnuts and rum flavoring; beat well. Chill until very thick, but not set. Beat egg whites until soft mounds form. Add sugar gradually beat until stiff. Fold into butter scotch mixture.

Nellie`s Cherry Pie

Here is a recipe for cherry pie from 1967.

Nellie`s Cherry Pie

1 1/2 cups all-purpose flour
1 1/2 Tablespoons sugar
3/4 teaspoon salt
1/2 cup plus 1 Tablespoon shortening
1/2 cup ice water

Blend shortening into dry ingredients until size of peas. Mix in ice water  until blended. Roll out 1/4-inch thick on lightly floured board.

Filling

2 boxes frozen cherries (10-oz)
1 cup sugar
2 Tablespoons powdered tapioca or cornstarch
3/4 teaspoon red food coloring
1/4 teaspoon almond flavoring

Bring cherries to a boil. Stir in sugar and thickening together and gently pour into simmering cherries. Stir constantly. When transparent, remove from heat. Stir in coloring and flavoring. Pour into unbaked pie shell. Dampen outer edges of shell with milk or cream. Top with pastry. Flute edges. Brush top with with cream or melted butter. Lightly sprinkle with sugar. Bake 35 to 40 minutes at 425 minutes.

Cherry Dessert

Cherry Dessert

1 graham cracker crust
1 package whipped dessert topping
1 8-oz package cream cheese
1 can cherry pie filling

Reserve 3 Tablespoons graham cracker crumbs for topping. Mix whipped dessert topping as directed. add cream cheese and beat until smooth. Put in crust and top with pie filling. Sprinkle crumbs over cherries. Chill 2 to 3 hours before serving.

Ohio Lemon Pie

I love lemon Pie

Ohio Lemon Pie

2 large fresh lemons
2 cups sugar
4 eggs, well beaten
pastry for 2-crust 9-inch pie

Slice lemons as thinly as paper, rind and all. Combine with sugar. Mix well. Let stand 2 hours or longer. Blend occasionally. Add beaten eggs to lemon. Mix well. Turn into pastry -lined pie pan, arranging lemon slices evenly. Cover with top crust. Cut several slits near center. Bake 15 minutes at 450 degrees, Reduce heat to 375 degrees and bake 20 minutes or until knife inserted near edge of pie comes out clean. Cool

Walnut Cream pie

Walnut Cream Pie

1/2 cup sugar
5 Tablespoons flour
1/4 teaspoon salt
2 cups milk
2 egg yolks, beaten
1 Tablespoon butter
1/2 teaspoon vanilla
1/2 cup walnuts
1 baked pie shell
Meringue

Combine sugar, flour and salt. Add milk gradually. Cook over low heat 10 minutes, stirring constantly. Cool and stir in walnuts. Put in baked pie shell. Cover with meringue and bake until brown at 375 degrees.

Cherry Enchantment Pie

Here is a recipe for those cherry pie lovers out there.

Cherry Enchantment Pie

1 3/4 cup water
1/4 cup red cinnamon candies

Bring water to a boil. Add cinnamon candies and stir until candies are dissolved. Set aside 1/4 cup of this liquid to cool and be used in crust.

Pie Crust

 1 cup flour
1/2 teaspoon salt
1/3 cup shortening
1/4 cup cinnamon candy liquid

Combine flour and salt. Cut in shortening, using pastry blender or knife, until mixture is the size of small peas. Sprinkle liquid, a little at a time, over mixture while tossing and stirring lightly with fork until dough is moist enough to hold together. Shape into ball. Roll out on floured board to a circle 1 1/2 inches larger then inverted pie pan. Fit loosely into pan. Flute rim. Prick with fork. Bake 10 minutes at 425 degrees. cool.

Filling

1 cup cinnamon candy liquid
1 3-oz package cherry flavored gelatin
1 cup applesauce
1 package pink icing mix
Maraschino cherries

Bring liquid to boil. Pour over gelatin, stirring until gelatin is well dissolved. Add applesauce and blend well. Place in refrigerator until partially set. Prepare frosting mix according to package directions, using 1/2 cup cinnamon candy liquid in place of water. Fold half of frosting into partially set gelatin mixture. Pour into pie shell. Return to refrigerator. When completely set, spread rest of frosting on top. Garnish with cherries. Makes 1 - 9-inch pie.

Orange Pie

Orange pie , I think would be good around the holidays. or something different at that get together.

Orange Pie

1 cup sugar
3 Tablespoon cornstarch
3 egg yolks, slightly beaten
3 egg whites
1 cup orange juice
3 Tablespoon butter
6 Tablespoon sugar
1 crumb crust

Combine 1 cup sugar and cornstarch. Add water and orange juice. Cook, stirring constantly, until mixture thickens. Beat a small amount of hot mixture into egg yolks. Add this to hot mixture. Cook 1 minute. Remove from heat and blend in butter. Cool. Pour into crumb crust. Beat egg whites until stiff , but not dry. Add 6 Tablespoon sugar gradually, continuing to beat. Spread meringue to crust around edge. Bake 12 minutes at 350 degrees.

Fresh Peach Pie

Who doesn`t like Peaches? I know this recipe calls for fresh ,but canned can be used as well. Fresh Peach Pie Mrs. Donald Garrison 1 unbaked 9-inch pie shell 3 1/2 cups fresh peaches, sliced 1/2 cup brown sugar 2 tablespoon flour 1/8 teaspoon salt 1/4 cup margarine 1 or 2 teaspoon lemon juice Pour sliced peaches into pie shell and set aside. Combine brown sugar, flour, and salt and mix. Melt margarine and add lemon juice. Add to sugar mixture. Pour everything over peaches and bake 30 to 45 minutes at 425 degrees. Foil may be placed around edge of crust so it won`t be too dark before pie finishes baking.

Lemon Meringue Pie

This is my favorite dessert .

Lemon Meringue Pie
Mrs. Earl Edstrom

1 cup sugar
3 Tablespoon cornstarch
1/2 teaspoon salt
2 egg yolks
1 1/2 cups water
juice of 1 orange
juice of 1 lemon
2 Tablespoons shortening
1 baked pie shell

Blend sugar, cornstarch and salt. Stir in water. Cook until thickened. Just before removing from heat, add beaten egg yolks, fruit juices and shortening. Use whites of egg for meringue.

MERINGUE

2 egg whites
1/2 teaspoon cream of tartar
2 Tablespoon sugar

Beat egg whites until frothy. Add cream of tartar and continue beating while gradually adding sugar. Beat until peaks are formed. Pour lemon custard into pie crust. Top with meringue and bake until brown.

Lemon angel Pie

Anybody say lemon pie and I am there. this recipe is very rich to say the least and lemon on top of that.

Lemon Angel Pie
Mrs. alice Smith

4 egg whites
1 teaspoon vinegar
1/4 teaspoon salt
1 1/4 cup sugar

Beat egg whites until frothy. Add salt and vinegar. Beat until stiff. Add sugar gradually and beat well. Spread into greased pie tin and bake 1 hour at 275 degrees.

Filling

4 egg yolks
2 teaspoons lemon rind, grated
1/3 cup sugar
3 Tablespoon lemon juice
1 cup whipped cream
2 Tablespoons sugar

Beat egg yolks until light. Add remaining ingredients. Cook over hot water until thickened, stirring constantly. Cool. Beat whipped cream with sugar. Add 1/2 whipped cream to lemon filling. Spread mixture over meringue crust .Spread remaining cream over top. Refrigerate overnight.

Jelly Pie

Is it anything better then jelly that is home-made, I think not. This recipe calls for jelly and I used plum jelly that I made myself, but can use any other variety as well.

Jelly Pie
Mrs. John Lazaroff

5 eggs ( reserve whites of 2 eggs)
2 Tablespoons sugar
1 cup sugar
1 cup jelly
1/2 cup butter
1 pie crust , unbaked

Beat butter and jelly together. Add eggs and 1 cup sugar. Bake in 1 crust 20 to 30 minutes until filling does not stick to spoon when tested. Beat reserved egg whites with 1 Tablespoon sugar. Spread over pie when it is done. Return to oven and brown 5 minutes.



then enjoy

Apple Pie

Who doesn`t like apple pie, not anyone I suppose, Apple pie is one of my favs.

Apple Pie
Mrs. H. L. Corp

1 cup sugar
2 Tablespoon flour
1 teaspoon nutmeg
1/2 cup orange juice
1/3 cup butter, melted
apples to fill pie pan
pastry crust

Mix together sugar, flour, nutmeg, oorange juice and butter. Peel and cut apples into small chunks. Add to flour mixture and mix thouroughly. Butter a pie pan heavily before putting in pastry. Fill with apple mixture and make strips for top. Bake 15 minutes at 400 degrees and then reduce heat and bake 35 to 40 minutes at 250 degrees.

Cheese Cake Pie

erOk who doesn`t love cheese cake, not I.

Cheese Cake Pie
Mrs. Blanche Boerstler

1 cups graham cracker crumbs, finely ground
1/4 cup sugar
1/4 cup margarine or butter , melted
2 8-oz packages cream cheese, softened
2 eggs
1/3 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla
1 can cherry, peach or blueberry filling

combine graham cracker crumbs, sugar and melted butter or margarine and press onto bottom and sides of a 9-inch pie pan. Build up edge of crust about 1/4-inch above rim. Beat cream cheese until fluffy. add eggs and sugar and beat until smooth. Add milk gradually. Add vanilla and beat until smooth. Pour into crust. Bake 45 minutes at 300 degrees. Cool. Pie will settle as it cools. Top with pie filling. Chill.



Then chow down....

Harvest pie

Ok, this is good around Thanksgiving here in the ozarks, as can not find mincemeat in other time,lololl.

Harvest Pie
Mrs. Ben Hellman

1 9-inch pie crust
2 cups mincemeat
1/2 cup pumpkin
1 teaspoon pumpkin pie spice
1/2 cup brown sugar
pinch salt
1 egg, well beaten
1/4 cup cream
1 cup milk

Line pie pan and fill with mincemeat. Combine pumpkin,spice, brown sugar , salt, egg, cream and milk. Mix well and pour over mincemeat. Bake 45 to 50 minutes at 400 degrees.


then yum-yum good

Turkey dinner.....Pumpkin pie

Ok, what is Thanksgiving dinner with out the desserts,hmmmm, and what is it without pumpkin pie, or pumpkin of some sort, say a bread or a pumpkin cream pie. This recipe is just the ordinary pumpkin pie, but it is sure to please.
I got this recipe from Betty Crockers cookbook. It has a recipe for both a 8-inch and a 9- inch pie, in which doesn`t make me any difference. I still use black metal pie pans. I will post both ingredients for both pies, either one will do when making the pie


Pumpkin pie

8-inch
pastry for 8-inch one crust pie ( can use store bought or make your own)
1 egg
1 1/4 cups canned pumpkin or cooked pumpkin
2/3 cup sugar
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/4 cup evaproated milk

9-inch
pastry for 9-inch one crust pie
2 eggs
1 can( 16 oz) pumpkin or 2 cups cooked pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cup evaporated milk

Heat oven to 425 degrees. Prepare pastry. Beat egg (s) slightly with hand beater, beat in remaining ingredients. Place pastry -lined pie plate in on oven rack and pour in filling. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake until knife inserted in middle comes out clean, 8-inch pie 35 minutes longer, 9-inch pie 45 minutes longer; cool. Serve with whipped topping or whipped cream


This usually makes 2 pies for me ,so have two pie crusts

Rocky Road Chiffon Pie

I soooo wanted to try this recipe, but I could not find one of the ingredients.

Rocky Road Chiffon Pie
Mrs. Edia Shelton

1 package chocolate Ciffon pie filling mix ( this is what I couldn`t find)
1 cup milk, scalded
1/4 cup sugar
1 cup miniature marshmallows
1/2 cup chopped pecans
1 baked 8 or 9-inch pie shell

Place mix in deep bowl. Add hot milk, mixing well. Beat at highest mixer speed until filling stands in peaks. Add sugar slowly while beating. Beat 1 minute longer. Fold in marshmallows and pecans. Spoon into pie shell. Chill about 2 hours. Whipped cream may be added if desired.