Peggy Pease (Grandma Hall)             LEMON PIE

 1 lemon juice and rind grated        1 orange juice and pulp   1 TBSP flour

2 egg yolks beaten light             4 teas. cornstarch        1 c sugar

1/2 tsp. salt                        Lump of butter            1 1/2 c water

Beat egg yolks light, stir in dry ingredients.  Add liquids, lemon, rind and butter.  Cook in double boiler until thick.

                                       MERINGUE

3 egg whites beaten stiff            3 TBSP.sugar 

Beat egg whites til foamy. Gradually add sugar, beating until stiff and glossy but not dry. Put on top of filling and brown in 350 deg. oven.

 

Peggy Pease (Julia)              COCONUT CREAM PIE

1 TBSP flour          1 TBSP cornstarch    3/4 c sugar     1 1/2 milk         

1/2 c cream          1/4 teas. salt    1 can coconut       3 egg yolks

1 tsp. vanilla       Butter size of egg yolk

Put ingredients in double boiler and blend. Beat the egg yolks and blend into mixture with beater lightly.  Place in double boiler and cook over med heat, stirring until thickened.  Add butter size of egg yolk.  Add vanilla. Remove top of double boiler and let cool. Put some coconut in pie mixture according to taste and leaving some to sprinkle on top of meringue.  Place filling in baked pie shell.  Add meringue.  Make meringue by beating 3 egg whites until foamy, Add 3 TBSP sugar gradually, beating until stiff but not dry.  Place mleringue on filling.  Brown in 350 deg. oven until brown.  Watch carefully.

 

                                   BANANA CREAM PIE

2/3 c sugar            3 tbsp. flour              2 TBsp corn starch

1/4 tsp. salt          3 c. whole milk            3 large eggs lightly beaten

2 tsp. vanilla         3 ripe bananas             1 c. cream whipped for trim

Stir sugar, flour, cornstarch and salt in 2 qt. heavy saucepan until well mixed.  Gradually stir in milk.  Stir until smooth.  Place pan over medium heat.  Cook, stirring constantly until mixture thickens and bubbles. 6 to 8 mins. Continue cooking and stirring until very thick, about 5 to 6 minutes longer.  Reduce heat to low.  Stirring constantly, add 1 c. hot mixture to lightly beaten eggs.  Stir rapidly to combine. Return to mixture in saucepan.  Cook, stirring constantly 1 min.  Remove from heat. Stir in vanilla.  Press piece of plastic wrap directly onto filling to prevent "skin" from forming.  Refrigerate until chilled, 1 to 2 hours.  Peel and slice bananas, placing in rings on bottom of crust.  Top with filling, spreading to smooth.  Cover with plastic wrap; chill at least 1 hour.  Not more than 30 minutes before serving add whipped cream around border and in the middle.  Garnish with more bananas.  Serve within 30 mins and refrigerate remaining pie.      

 

                                   BANANA CREAM PIE

1/2 c sugar             1/4 tsp. salt          1/3 c flour     1 1/3 c milk

3/4 c water             3 egg yolks beaten     1 c bananas, thinly sliced    

Combine sugar, salt, flour, milk and water over low heat.  When hot, add small amount to egg yolks; Pour back into custard; cook 3 to 4 mins. or until thick-ened. Add bananas.  Pour into baked pie shell.  Top with meringue ifdesired or whipped cream.

 

                                      PUMPKIN PIE

2 eggs slightly beaten            1 can (16 oz.) pumpkin        3/4 c sugar

1/2 tsp. salt                     1 tsp. cinnamon               1/2 tsp. ginger

1/4 tsp. cloves                   1 2/3 c evap. milk or light cream(I use part

malk & part evaporated milk.)

Combine pumpkin, spices, sugar and salt.  Add beaten eggs and gradually stir the milk into the pumpkin mixture, blending well.  Pour into unbaked pie shell.  Bake for 15 mins at 425 degs.  Reduce heat to 350 degs. and continue baking 45 mins. or until knife inserted near center comes our clean.  Cool before serving.  Top with whipped cream or Crunch Pecan Topping.

 

                                  CRUNCHY PECAN TOPPING

 

1 c coarsely chopped pecans           2/3 c packed lt. brown sugar

3 TBsp. margarine melted.             Whipped cream or dessert topping, pecans

Mix pecans and brown sugar in a small bowl.  Drizzle with butter. Stir until mixture in uniformly moistened.  Sprinkle mixture over cooled pie.  Broil about 5 inches from heat for 1 to 2 mins. or until topping is bubbly.  Serve warm or let cool and garnish with whipped cream.

 

Philena Bell,Indianapolis           PINEAPPLE PIE

 1/2 lb. vanilla wafers              5 tbsp. melted butter or margarine   

Divide wafers in half and mix in the melted butter to make a crust in a pie dish.

1/2 c butter, or marg. softened        2 c confec. sugar            3 eggs

1 No. 2 1/2 size can drained crushed pineapple          1/2 pt. whip. cream 

Broken nut meats.

Cream butter or margarine and gradually add the confec. sugar.  Slightly beat the 3 eggs and add to sugar mixture.  Pour the mixture on the crust.  Add layer of broken nuts meats, the pineapple.  Whip the cream and layer on pineapple and nuts.  Sprinkle with rest of crumbs.  Refrigerate over night.

 

                                     PECAN PIE

3 eggs                      2/3 c sugar         1/2 tsp. salt       1 c pecans

1/3 c margarine, melted     1 c dark corn syrup (Karo)

Beat eggs, sugar, salt, margarine and corn syrup together with beater.  Mix in broken pecan halves, leaving some whole.  Pour into unbaked pastry lined pan.Bake 40 mins. or until set and pastry is nicely browned.  Serve warm or cold.     

 

Grandma Baertschi                 LEMON MERINGUE PIE

1 1/2 c sugar                 1/3 c cornstarch              1 1/2 c water

3 egg yolks,slightly beaten   3 TBSP butter or margarine    1/4 c lemon juice

1 TBSP lemon rind.

Mix sugar and cornstarch in saucepan.  Grad. stir in water.  Cook over medium heat, stirring constantly, until mixtures thickens and boils.  Boil 1 min. Slowly stir at least half the hot mixture into egg yolks.  Then blend into hot mixture in saucepan.  Boil 1 min. longer, stirring constantly.  Remove from heat.  Continue stirring until smooth.  Blend in butter or marg., lemon juice and rind.  Pour into baked pie shell.  Cover with meringue.  Bake.  Serve as soon as cool.

 

                                    MERINGUE

 3 egg whites     1/4 tsp. cream tartar     1/4 c sugar    1/4 tsp.flavoring

Set oven at 400 degs.  Beat egg whites with cr. tartar until frothy.  Gradually beat in sugar, a little at a time. Contine beating until stiff & glossy - until sugar is disolved. Beat in flavoring. Pile unto hot filling, being careful to seal onto edge of crust.  Bake 8 to 10 min til delicately brown.  Cool away from drafts.

                                SHAKER LEMON PIE

2 lemons with rind                 2 c. sugar            4 eggs beaten

Slice lemons thin as possible.  Combine sugar and lemon and let stand 4 hours or overnight if possible.  Add beaten eggs.  Put in unbaked pie crust.  Top with crust.  Slit top crust.  Bake 425 degs. for 15 min.  375 degs for 20 more mins. or until silver knife comes out clean.

 

                            CITRUS FRUIT CHIFFON PIE 

1/2 c sugar           1 envelope Knox Gelatin (1 TBSP)     2/3 c water

1/3 c lemon, (or orange or lime) juice.                    4 egg whites

4 egg yolks, slightly beaten     1 TBSP grated rind       1/2 c sugar

1/2 tsp. cream of tartar.

Blend sugar, gelatin, water, juice and egg yolks in saucepan.  Cook over medium heat, stirring constantly, until it boils.  Add rind, (for lime pie, add a few drops of green coloring).  Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon.  Fold into a meringue of egg whites, cream of tartar and sugar.  Pile into cooled baked pie shell.  Chill several hours.  Garnish with whipped cream. This is also good made with a graham cracker crust.See recipe above for making the meringue.

 

Gwenn Flynn                      KEY LIME PIE

1 can condensed milk (Carnation)  4 eggs      1/2 c lime juice & fruit color.

6 TBSP sugar                      1/2 tsp. cr. tartar   

Combine cond. milk, 4 egg yolks, and lime juice. Beat 1 egg white stiff and fold into the above mixture.  Beat 3 egg whites, cream tartar until foamy.  Gradually add 6 TBSP sugar.  Put filling into baked pie shell. Top with the meringue and bake until whites are golden brown at 325 degs.

 

                               RHUBARB CUSTARD PIE

Pastry for two crust pie

1 3/4 c white sugar          dash salt         1/4 c flour   1/4 tsp. nutmeg

2 eggs, beaten                4 c diced rhubarb

Combine sugar, salt, flour and nutmeg.  Fold in rhubarb, stirring to coat pieces well with the egg mixture.  Pour the rhubarb into chilled pie shell, piling high.  Cover with the top crust and crimp edges.  Cut steam vents in the top crust.  Bake on lower shelf at 425 degs for 50 mins., until the crust is brown and the juices are bubbling.  If the edges begin to overbrown, cover them with a strip of aluminum foil.

 

                               COUNTRY RHUBARB PIE

1 c sugar      1/3 c flour      Pinch of salt        3/4 c heavy  cream       

1 qt. (4 c.) rhubarb

Put rhubarb into unbaked pie shell.  Pour above mixture over the rhubarb.  Bake in hot oven 450 degs. for about 20 mins. until the crust begins to brown.  Reduce temperature to 350 degs. and bake until filling thickens and becomes glossy.  This recipe can also be made using tart apples.  Increase cream to 1 cup and sprinkle with favorite spice combination.

 

                                 DUTCH APPLE PIE

5 apples          1/2 c brown sugar            2 eggs        1 c milk

Cover apples with brown sugar.  Beat eggs slightly -- add milk.  Pour over apples.  Shake cinnamon over apples.  Bake 400 degs. for 15 min  and then 350 degs. about 35 to 40 mins.

 

                                FRENCH APPLE PIE

3/4 c sugar     1 1/2 tbsp. butter    1 tsp. cinnamon   6 or 7 c sliced apples

Mix sugar and cinnamon lightly through apples.  Heap in pie shell and dot with butter. I add 1/4 teas. nutmeg also.   Top with Crumb Topping as follows:

1/2 c butter or marg.     1/2 c br. sugar        1 c. flour

Mix all ingredients until crumbly. Bake at 400 degs.  45 to 55 mins. Serve warm with cream or ice cream. 

 

Alison Bird, New Brunswick, Can.    APPLE MERINGUE PIE

1/2 c sugar       6 or 7 apples sliced thin     cinnamon to taste

Mix in medium casserole or pie plate.

1/2 c sugar  1 TBSP margarine   1 egg beaten    1/8 tsp. salt    1/2 c flour

This mixture will be thick. Spread over apple mixture and bake 375 degs. about 35 mins. Serve warm with cream.      

 

Mary Fisher, Indianapolis     MARY'S CHOCOLATE PIE

 3/4 c confec. sugar         1/4 lb. butter         3 sq chocolate melted

1/2 tsp. vanilla            3 eggs                 1 c. cream, whipped

Cream sugar and butter, whipping generously.  Beat in melted chocolate.  Add vanilla.  Add eggs, one at a time, beating each egg addition thoroughly at high speed.  Pour mixture into baked pie shell.  Place in refrigerator to cool until serving time.  Top with whipped cream beaten stiff.  Pile high and top with shaved chocolate.  This is a very rich pie.

 

                                 PEANUT BUTTER PIE

3/4 c confec. sugar         2 c scalded milk           1/3 c flour

2 TBSP margarine            1/3 c peanut butter        1/2 c sugar

1/8 tsp. salt               3 egg yolks                1/2 tsp. vanilla

Blend peanut butter and confec. sugar until mealy. Sprinkle 2/3 of the mixture over baked pie shell.  Combine flour, sugar, and salt in double boiler.  Stir in scalded milk.  Cook over boiling water until thick.  Stir in egg yolks gradually. Cook a few minutes longer. Add margarine and vanilla. Stir and cool slightly. Pour into pie shell. Top with meringue. Sprinkle the remaining peanut butter and sugar mixture on top of filling. Bake 350 degs. until meringue is delicate brown.

 

Ginny Hall, Medina               KAHLUA PIE

CRUST:  3/4 C Flour     6 TBSP margarine    3 TBSP br. sugar   1/3 c pecans

Mix ingredients with pastry cutter.  Press into sides and bottom of 9" pie pan.  Place an 8" pan into crust to hold its shape.  Bake 15 min. Remove from pan and cool.

FILLING: 2 1/2 pt.cartons whipping cream, whipped.

1-7 oz. jar marshmallow fluff                       1/4 c Kahula.

Fold into whipped cream.  Put into pie plate crust.  Top with pecans.  Freeze and serve frozen or slightly thawed.           

 

                                CHERRY CREAM PIE

CRUST:  1 C Flour     1/2 C Sugar     1/2 c butter       1 egg yolk

Mix. Press with fingers into a 9" pie pan.

FILLING: 1 c fresh cherries     1/2 c sugar    2 1/2 TBSP quick tapioca

1/4 c cherry juice or water with a drop or two of red food coloring.

Mix cherries with sugar, tapioca, and water. Spoon into unbaked crust.

CREAM TOPPING:  1 egg yolk      1/2 c cream     1/4 tsp. vanilla. Beat egg

yolk, cream and vanilla. 

Pour evenly over cherry mixture. Bake 400 degs. for 10 mins, then 350 degs.until set. Cool before serving.

  

                           FRENCH STRAWBERRY GLACE PIE

1 qt. strawberries      1 c water       1 c sugar     3 TBSP cornstarch

1 pkg. (3 oz.) cream cheese, if desired.

Wash, drain and hull berries.  Simmer 2/3 c water and 1 c strawberries for 3 mins. Blend in sugar, cornstarch and 1/3 c water.  Boil 1 min stirring con-stantly.  Cool. Spread softened cream cheese (optional) over bottom of cooled pie shell.  Save 1/2 c of the choice berries. Put remaining 2 1/2 c. berries in pie shell.  Cover with cooked mixture. Granish with the 1/2 c berries.  Refrigerate about 2 hr. or until firm.  Serve with whipped cream or ice cream.  A few drops of red food color added to the cooked mixture will give a deeper red color.  I have always made this pie without the cheese.  Just put berries in pie shell and cover with the cooked mixture. 

 

                                   APPLE TORTE

2 eggs beaten     1 1/2 c sugar       1 c flour        4 teas. baking powder  

1/2 teas. salt    1 c chopped nuts    1 tsp. vanilla   2 c chopped apples

Mix in order given. Bake at 350 degs. 35 min. Serve with whip cream or ice cream.

 

                          LINDY'S STAWBERRY CHEESECAKE

CRUST:1/2 c margarine      1/4 c sugar      1 egg yolk    1/2 tsp. vanilla

1 tsp. grated lemon peel   1 c sifted flour

In a small mixing bowl cream together margarine and sugar until light and fluffy. Beat in egg yolk, lemon peel and vanilla.  Gradually add flour.  Pat 1/3 dough over bottom of spring form pan,(sides removed). Bake 8 to 10 min at 400 degs or until browned. Cool on wire rack. Attach sides of bottom of springform pan.  Pat remaining dough on sides to a height of 2 1/4 ", gently sealing to bottom crust.  Refrigerate while preparing filling. Turn oven temp. up to 500 degs. Prepare filling.

FILLING:  5  (8 oz. ea.) cream cheese      1 3/4 c sugar     3 TBSP  flour

1 1/2 teas. each orange and lemon peel     1/4 tsp. vanilla  5 whole eggs

2 egg yolks                                1/4 c whipping cream.

In a large bowl combine cream cheese, sugar, flour, both peels and vanilla.  Beat at high speed to blend well. Beat  in eggs one at a time; beat in egg yolks Add cream; pour into pastry-lined pan.  Bake at 500 degs. for 8 min. then reduce temp. to 350 degs and continue baking for 1 hour. Cool on wire rack. When completely cooled remove sides of pan and glaze with strawberry glaze.

GLAZE;  1 qt. fresh strawberries    3/4 c sugar    1/4 c water  1 teas. butter

1 1/2 TBSP cornstarch              Dash salt      Red food coloring

Wash and hull berries. Crush 1 cup and set aside remainder.  Combine crushed berries, sugar, water, cornstarch and salt. Cook over med. heat stirring con-stantly until thickened.  Cook 2 more mins.  Stir in butter and coloring to tint to desired shade. Put through strainer; cool glaze slightly. Arrange whole berries on top of cheesecake. Spoon glaze over berries.  Serves 16 to 20.

 

                             FRESH STRAWBERRY TARTS

1 1/4 c flour    2 teas. confecs. sugar   1/4 teas. salt  3 TBSP cold water

3 TBSP each butter and lard.

Sift flour, sugar and salt together. Cut in butter and lard until mixture resembles small peas. Sprinkle water over flour mixture, 1 tbsp. at a time, mixing lightly with fork. Gather up dough with fingers. Shape into ball. Divide in 8 portions. On lightly floured surface roll each portion into a circle 5 " in diam. Shape over back of 8 individual tart pans or custard cups. Prick with fork. Place on baking sheet. Bake for 20 to 25 mins. in 400 deg. oven.  Remove immediately from pans onto wire rack to cool.

GLAZE:  1/2 (3 oz.) pkg. strawberry  Jello     1 c boiling water   2 to 3 c

sliced fresh strawberries.  1 c whip. cream whipped.

Dissolve Jello in the boiling water. Chill until sirupy. Spread about 1/3 over cooled crust. Arrange fruit on top of jello. If berries are tart, sprinkle with 2 or 3 TBSP sugar. Spoon remaining jello over fruit. Chill.  Top with whipped cream.

 

Peggy Pease                        DEEP DISH PEACH PIE

Line a deep pyrex dish with pie dough bringing dough up the sides and slightly over edges of dish using about 3/4 of dough. Roll out remaining dough for top crust. Prick with fork for steam to escape.  

1/2 c flour      1/2 c white sugar      1/2 c brown sugar   7 TBSP cream

1 lrg. and 1 sm. can of peach halves    1/3 c karo sirup                      

Mix 1/2 c flour and 1/2 c white sugar well and put 1/2 of mixture in pie shell.  Mix remaining half with 1/2 c brown sugar.  Set aside.

Place 1 large can of peach halves and 1 small can peach halves with insides of peach facing up on sugar and flour mixture. (don't use stringy peaches). Pour rest of dry mixture over peaches.  Add 7 TBSP of coffee cream over peaches. Dot generously with butter. Pour 1/3 c Karo sirup over peaches.   Place top crust  on top of the peach filling. Bake in 425 deg oven for 10 to 15 mins. (watch carefully) until it starts to brown then lower heat to 350 degs. Bake for 45 mins or 1 hour if necesary to have it thoroughly cooked through.