Contents

Pastry for Double-Crust Pie
9 inch 8 inch Pie Size
2 1 1/3 cups all-purpose flour
1/2 1/3 teaspoon salt
3/4 1/2 cup shortening or lard
6.5 4.25 tablespoons cold water
    In a mixing bowl stir together flour and salt.  Cut in shortening or lard till pieces are the size of small peas.  Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.  Push to side of bowl.  Repeat till all is moistened.  Divide dough in half.  Form each half into a ball		 On a lightly floured surface, flatten one ball of dough with hands.  Roll dough from center to edges, forming a circle about 12 inches in diameter.  Wrap pastry around rolling pin.  Unroll onto a 9 inch pie plate.  Ease pastry into pie plate, being careful not to stretch pastry.  Trim pastry even with rim of pie plate.

For tip crust, roll remaining dough.  Cut slits to allow steam to escape.  Fill pastry in pie plate with desired filling.  Place top crust on filling.  Trim top crust 1/2 inch beyond edge of plate.  Fold top crust under bottom crust;  flute edges.  Bake as directed in individual recipes.

Contents

Pastry for Single 8 inch Pie Crust
1 cup sifted flour
1/2 teaspoon salt
1/3 cup shortening 
2 to 3 tablespoons cold water

Heat oven to 450

 Sift together the flour and salt.  
Cut in Shortening until particles are the size of small peas.
Sprinkle 2 to 3 tablespoons cold water over the mixture, tossing lightly with fork until dough is moist enough to hold together.  
Form into a ball. 
Roll Out on floured pastry cloth or board to a 10 inch circle
Fit pastry loosely into 8 inch pie pan.  
Fold edge to form standing rim; flute.  
Prick crust with fork
Bake in hot oven (450) 10 to 12 minutes.  Cool

Contents

Fruit Pie
Apple 6 cups, 3/4 cup Sugar, 1 Tablespoon Flour
Blueberry, 4 cups, 2/3 cup sugar, 3 tablespoons Flour
Peach, 6 cups, 2/3 cups sugar, 3 tablespoons flour
Rhubarb, 4 cups, 1 cup sugar, 1/4 cup flour		 Bake at 375 until fruit bubbles in center.

I like to pre heat my fruit in the Microwave then put it in the shell.  Spices: cinnamon, cardamom, etc.

Contents

Fresh Blueberry Pie
1 8" Graham Cracker Pie Crust
1 qt fresh Blueberries, Washed and Picked over
1 cup Sugar
3 T cornstarch
1/4 t cinnamon (more or less according  to taste)
1/2 cup water
1/2 lemon (zest and juice)		 Pack 1 cup of blueberries.  Blend sugar, cinnamon and cornstarch.  Stir in water, Lemon juice, zest and crushed berries.  Cook, stirring constantly until mixture thickens and boils.  Boil and stir 1 minute;  cool.  Place most of the remaining berries in the pie shell.  Cover with the cooked mixture.  Decorate the top with the remaining berries.  Dust with confectioners sugar. Refrigerate several hours.  Serve with whipped cream, ice cream or au natural.

Contents

Grandma's Lemon Pie Filling
1 cup sugar
3 tablespoons Cornstarch
2 tablespoons Flour
1/4 teaspoon salt
Grated Rind of 1 lemon
2 cups boiling water
3 egg Yolks
6 tablespoons Lemon Juice
1 Tablespoon Butter		 Those instructions are the only thing on Grandma's card (She typed it on her Royal portable. Click here to see it).  I think I remember her using our double boiler. I did it on the stove top with good results. Mix the dry ingredients and zest to blend.  Add yolks and juice.  Mix well.  Add butter and  boiling water to the ingredients and mix thoroughly.  Heat gently with constant stirring until the pudding thickens and starts to boil.  I cooled slightly then added to a 9" graham cracker crust.  It cooled while I made the meringue.   Top with Meringue.  Bake to lightly brown the meringue. about 15 minutes at 350°F

Contents

Meringue
3 egg whites
1/4 tsp Cream Tartar
1/4 tsp Vanilla flavoring
1/2 Cup Sugar 		 beat egg whites until frothy.  Add Cream of Tartar and beat until whites stand in glossy points.  Gradually beat in Sugar.  Add flavoring. 

Contents

Grandma's Mincemeat Pie
3.5 lbs Hamburger Steak
chopped apples twice as much as meat
4 t Salt
3 lbs Brown Sugar
2 lbs Raisins
 t Cinnamon
1.5 t Clove
2 oz Citron
2 oz Candied Lemon Peel
1 ½ c Vinegar
Enough Water to cook.		  Boil about 2 hours.  A 9" pie takes about 1 quart.  I can this in pint bottles and end up using 2 per pie. 

The ingredients as given above are Grandmas original. My pot is only large enough for ½ of the recipe. Be careful of the clove, it’s easy to put too much in especially when measuring 3/4 teaspoon. Add the vinegar first then about as much water. It’s easy to add water, but difficult to get rid of it. Enough raisins is important to the recipe. Don’t skimp. A scale is really helpful and you should weigh to get things approximately right. Other candied fruits can be added, orange or mixed dried fruit.. I even added some left over figs. The flavor is from the fruit and the blend of cinnamon and clove and the tartness of the vinegar.

Contents

Aunt Celestine's Angel Pie
4 eggs
1/4 tsp Cream Tartar
1 Cup Sugar
1/4 tsp Almond flavoring
1/2 Cup Sugar 

for filling
3 tablespoons of Lemon Juice
3 teaspoons grated Lemon Rind
1/4 cup water
1 cup heavy cream beaten stiff.

 This will knock your socks off.  It is far from a low fat desert (Janet, don't even think of making this one).

Separate eggs and beat whites until frothy.  Add Cream of Tartar and beat until whites stand in glossy points.  Gradually beat in 1 cup Sugar.  Add flavoring.  Spread in greased 9 inch pie tin.  Bake in a 275 oven for 20 minutes.  Raise to 300 for 40 minutes and cool.

Beat egg yolks until thick and lemon colored.  Gradually beat in sugar, lemon juice, rind and water.  Cook in double boiler until thickened (about 8 minutes) Cool Spread half the whipped cream in meringue shell.  Spread cold lemon filling on top and add remainder of cream.  chill in refrigerator several hours or overnight.
This, I suppose is sacrilege, but I suppose, sister, that one could substitute  egg beaters and cool whip Free.  Of course then one could also use dried egg white for the meringue. (I can't bring myself to throw away those yolks)

Contents

Heavenly Chocolate Angel Pie
Pecan Meringue Pie Shell:
2 egg whites
1/2 tsp. vinegar
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup sugar
1/2 tsp vanilla
1/2 cup chopped pecans		 Combine egg whites, vinegar, cinnamon and salt in mixing bowl: beat until stiff.  Gradually add sugar and beat until stiff glossy peaks form.  Fold vanilla and pecans into mixture.  Spread meringue over bottom and sides of well buttered 9 inch pie pan.  Bake in 325  oven for one hour or until golden brown.  Cool well before filling
Filling:
1 6 oz package semi-sweet chocolate pieces
2 egg yolks
1/4 cup water
1/4 tsp cinnamon
1 pint heavy cream
1/2 tsp vanilla
1/4 cup confectioners sugar

Melt chocolate pieces in top of double boiler over hot water.  Blend in egg yolks and water until smooth.  Add cinnamon;  cool slightly.  

Assemble:
Spread 1/2 cup chocolate mixture over bottom of Pecan Meringue pie shell.  Whip heavy cream with vanilla and powdered sugar until soft peaks form.  Divide into thirds and spread 1/3 over chocolate layer.  Fold another 1/3 into remaining chocolate mixture and spread evenly over whipped cream layer.  Spread last 1/3 of whipped cream over top.  Chill at least 4 hours or overnight. 
Yield 6 to 8 servings.

Contents

Black Bottom Pie
This too goes back to my childhood.  How I loved this wonderful pie that Mom made only on special occasions.  I guarantee your satisfaction with this and your company's rave review.
12 gingersnaps
1 envelope unflavored gelatin
1 1/2 Tablespoons cornstarch
2 eggs, separated
2 squares unsweetened chocolate melted
1 tablespoon rum 		1/2 cup melted butter
1/4 cup cold water
1 cup sugar
1/8 teaspoon salt
1 3/4 cups scalded milk
1 teaspoon vanilla
1/8 teaspoon cream of tartar
1/2 cup heavy cream
1 tablespoon confectioners sugar

1 Tablespoon grated bitter chocolate
Roll gingersnaps into fine crumbs;  blend in butter.  Press crumb mixture into 9" pie plate, lining bottom and sides evenly.  Bake in moderate oven (375) for 8 minutes)
Soak gelatin in cold water.  Mix 3/4 cup sugar, cornstarch and salt, add egg yolks, beat well.  Add milk slowly, stirring constantly.  Cook over boiling water, stirring constantly until mixture thickens and coats spoon.  Add gelatin, stirring until dissolved.
Divide mixture in half, to 1/2 add chocolate and vanilla.  Mix well; spoon into crust, cool.  Cool remaining 1/2 pudding.  Beat egg whites until foamy; add cream of tartar.  Beat until stiff;  Gradually add remaining 1/4 cup sugar, beating constantly, fold into remaining 1/2 pudding.  Add rum.  Spread over chocolate mixture.  Chill over night.
Just before serving, whip cream until stiff, then add confectioners sugar and mix well.  Spread on pie.  Sprinkle grated chocolate over the top of the pie.  

Contents

Frosted Daiquiri Pie
1 envelope plain gelatin
1/4 cup cold water
Let stand

3 egg yolks
2/3 cups sugar
1/2 teaspoon salt
1/2 cup lime juice
put into a double boiler and beat until blended.  Stir until custard consistency

 Add gelatin and stir until dissolved.  Add 1 teaspoon grated lime rind.  Tint green with food coloring. Cool. Stir in 1/3 cup rum.  Chill until partially set.

Whip 3 egg whites until stiff. Add 1/3 cup sugar gradually.  Fold into lime mixture.  Pour into pie shell.  Chill.  

Spread top with whipped cream.  Make 24 hours ahead.  Add chocolate shavings just before serving

Contents

French Silk Pie
Talk about getting into trouble with ones little sister.  She won't even utter these words when I'm around.  Mom didn't make this often (I've only ever made it once) but it was an all time favorite.  It disappeared from the venue when Dad had his heart attack and changed his diet. (read on)  The collection just wouldn't be complete without it.  So if you want a special treat, this is it:  The $1000 French Silk pie by Mrs. K. E. Cooper (I haven't a clue).
Sift together
1 cup sifted flour
1/2 teaspoon salt
Cut in
1/3 cup shortening 
until particles are the size of small peas
Sprinkle 2 to 3 tablespoons cold water over the mixture, tossing lightly with fork until dough is moist enough to hold together.  Form into a ball.
Roll Out on floured pastry cloth or board to a 10 inch circle
Fit pastry loosely into 8 inch pie pan.  Fold edge to form standing rim; flute.  Prick crust with fork
Bake in hot oven (450) 10 to 12 minutes.  Cool		 Cream together 1/2 cup butter 
adding gradually to 
3/4 cup sugar
cream together well

Blend in 
1 square (1 oz) chocolate, melted and cooled
1 teaspoon vanilla
Add 
2 eggs, one at a time, 
beat 5 minutes after each addition

Turn into cooled baked pie shell.  
Chill 1 to 2 hours.  Before serving 
top with whipped cream and walnuts if desired.

Contents

Pumpkin Marble Cheesecake
1 1/2 cups gingersnaps
1/2 cup finely chopped pecans
1/3 cup Parkay Margerine, melted		 Combine crumbs, pecans and margarine; press onto bottom and 1 1/2 inches up sides of 9-inch spring form pan. Bake at 350, 10 minutes.
2 8-ounce packages Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg		 Combine cream cheese, 1/2 cup sugar and vanille, mixing at medium speed on electric until well blended. Add eggs, one at a time, mixing well after each addition. Reserve one cup of batter. Add remaining sugar, pumpkin, and spices to remaining batter; mix well. Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with knife several times for marble effect. Bake at 350, 55  minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
10 to 12 servings

Contents

3-step Pumpkin Layer Cheesecake

2 package (8 oz each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
dash each ground cloves and nutmeg
8" graham cracker crumb crust		 MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.  Add eggs; mix until blended.
STIR pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust.  Top with pumpkin batter.
BAKE at 350 for 35 to 40 minutes or until center is almost set.  Cool, Refrigerate 3 hours or overnight
I made this one to take to Donna's for Thanksgiving 2000.  It was really wonderful.  It does make a rather small pie (great if you are just making it for yourself).  Double the recipe for a 9 inch pie or use 2 prepared graham cracker shells (I'll admit it, I cheated.  I bought the crust)

Contents

Perfect Pumpkin Pie

1 (15 oz) can pumpkin
1 (14-oz) can Sweetened Condensed Milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 9 inch unbaked pie shell		 1. Preheat oven to 425.  With wire whisk, beat pumpkin, milk, eggs, spices and salt
2. Pour into crust. Bake 15 minutes
3. Reduce oven heat to 350 continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.  Cool. Garnish as desired.  Refrigerate leftovers

Topping Variations:

Sour Cream Topping:  Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract.  After pie has baked 30 minutes at 350 spread mixture evenly over pie; bake 10 minutes longer.
Streusel Topping:  combine 1/2 cup packed light brown sugar and 1/2 cup un-sifted flour; cut in 1/4 cup cold butter until crumbly.  Stir in 1/4 cup chopped nuts.  After pie has baked for 30 minutes at 350, sprinkle on top of pie;  bake 10 minutes longer.

Contents

Coffee Caramel Nut Tart

1/2 cup shipping (heavy) cream
2 Tbsp. Instant coffee granules, any variety
1 package (14 oz) caramels
4 cups toasted pecans or almonds
1/4 tsp ground cinnamon
1 graham cracker crumb crust (8")
Melted Semisweet Baking Chocolate		 STIR cream and instant coffee in large microwavable bowl until well blended.  Add caramels.  Microwave on HIGH 2 to 3 minutes, stirring every minute.  Stir until caramels are completely melted.  Stir in Pecans and cinnamon
SPOON mixture into crust.  Spread top evenly with knife.  Refrigerate for about 1 hour or until firm.  Cut into slices and serve.  Drizzle tart and/or plate with melted chocolate.  Makes 8 servings.

Contents

Pecan Pie
3 eggs
1 cup sugar
1 cup light corn syrup
2 tablespoons butter, melted, cool
1 teaspoon vanilla 
2 cups pecan halves, divided
1 9 inch unbaked deep dish pie shell		 Preheat oven to 350 degrees.  In a mixing bowl, beat eggs lightly with a whisk or fork.  Add sugar, corn syrup, melted butter and vanilla and stir until well combined.  Fold in 1 1/2 cups pecans.  Pour the mixture into the pie shell, smoothing out the top so pecans are evenly distributed.  Place remaining 1/2 cup pecan halves around top of pie in a decorative pattern
Bake until a deep nut brown color and a knife inserted in the center comes out clean (50 to 55 minutes).  Remove the pie from the oven to cool for 30 minutes.  Refrigerate until ready to serve.

Contents

Cranberry Pecan Pie
1 cup light corn syrup
2/3 cup sugar
3 eggs, beaten
3 tablespoons butter, melted
1 teaspoon vanilla
1 cup pecan halves
1/2 cup coarsely chopped dried cranberries
1/2 (15-oz) pkg. refrigerated pie crust
whipped cream (optional)
chopped dried cranberries (optional)		 In a mixing bowl, combine corn syrup, sugar, eggs, butter and vanilla; blend well. Stir in pecans and cranberries. Line a 9-inch pie plate with pie crust according to package directions; flute edges. Pour pecan mixture into pie crust. Bake until crust is golden and center is set. Cool before serving. Garnish with whipped cream and additional cranberries, if desired.

This was one of Mom's favorites for company.  Good contrast of the tart berries with the sweet body.

Contents

Triple Layer Chocolate Pie
2 cups cold 2% milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 OREO Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR cold milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.)
SPOON 1-1/2 cups of the pudding onto bottom of crust. Gently stir 1/2 of the whipped topping into remaining pudding.
SPREAD over pudding in crust; top with remaining whipped topping. Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

Contents

Key Lime Cheesecake Pie (1)
1-1/4 cups coconut bar cookie crumbs
1/4 cup (1/2 stick) butter or margarine, melted
3 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/3 cup lime juice
1/2 tsp. grated lime peel
Few drops green food coloring 		MIX crumbs, butter and sugar; press onto bottom and side of 9-inch pie plate. Bake at 350°F for 10 minutes. Cool.
BEAT cream cheese and sweetened condensed milk in large mixing bowl with electric mixer on medium speed until well blended. Add juice, peel and food coloring; mix well.
POUR over crust. Refrigerate 8 hours or overnight.
Special Extra
Top with thawed COOL WHIP Whipped Topping.		  

Nellie & Joe's Key Lime Cheesecake Pie (2)
1 9" Graham cracker pie shell
1 14 oz can sweetened condensed milk
3 egg yolks (whites not used)
1/2 cup Nellie & Joe's Key West Lime Juice
 		 Combine Milk, egg yolks and lime juice.  Blend until smooth.  Pour fillig into Pie shell and bake at 350º for 15 minutes.  Allow to stand 10 minutes before refrigerating.  Just before serving, top with freshly Whipped cream and garnish with lime slices.
 

Contents

Apple-Blueberry Pie

Ingredients:
Crust
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.)
Filling
4 cups sliced peeled baking apples (4 medium)
2 cups fresh blueberries
3/4 cup sugar
1/4 cup Gold Medal® All-Purpose Flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice
Topping
1 cup Gold Medal® All-Purpose Flour
1/2 cup firmly packed brown sugar
1/4 teaspoon nutmeg
1/3 cup margarine or butter, softened

Preparation Directions:

1. Place sheet of foil on rack below baking rack to catch drips. Heat oven to 425°F. Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan.
2. In large bowl, combine all filling ingredients; mix well. Set aside.
3. Lightly spoon flour into measuring cup; level off. In medium bowl, combine all topping ingredients; mix with fork until crumbly. Spoon fruit into crust-lined pan. Spoon topping evenly over fruit.
4. Bake at 425°F. for 50 to 70 minutes or until apples are tender and edges are bubbly. Cover entire pie loosely with foil after 20 minutes to prevent excessive browning. Cool 2 hours. Serve warm or cold.

Contents

   

Contents

   

Contents

   

Contents

   

Contents

   

Contents

   

Contents

   

Contents