Press enter after choosing selection

Lemon Pie

Lemon Pie image

Take one tablespoonful of corn starch; moisten the starch with a little cold water, then add one cup of boiling water, one cup of sugar, one well beaten egg, the juice and grated rind of one fresh lemon. Bake in a rich paste. Beat the whites of three eggs to a stiff froth; add two tablespoonfuls of powdered sugar, spread over the pie when a little cool; replace in the oven and brown slightly.

Summer Mince Pies

Summer Mince Pies image

Four crackers, one and a half cups of sugar, one cup of cider, one cup of water, two-thirds of a cup of butter, one cup of chopped raisins. Spice to taste; two eggs beaten and stirred in at the last.

Mince Pies

Mince Pies image

Six pounds of beef and six pounds of apples chopped fine, four pounds of sugar, two of citron, three of raisins, three of currants, one of suet, two quarts of boiled cider, one-half cup of salt, two nutmegs, two tablespoons of ground cloves, two of all spice, two of cinnamon. When used, enough sweet cider should be added to make the mixture quite moist.

Pumpkin Pie

Pumpkin Pie image

1 9" pie shell, unbaked
1/2 c. liquid brown sugar
1 1/2 c. evaporated milk (or any rich milk such as half & half)
2 large eggs, beaten
1 1/2 c. canned pumpkin
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
1/2 t. salt

Roll out pastry and place in pie plate. Blend sugar, milk and eggs with pumpkin. Mix spices through the batter. Pour into unbaked pie shell. Bake at 425° for 10 minutes. Reduce oven to 325° and bake 30 minutes longer or until silver knife inserted in center comes out clean. Do not overcook. Cool before serving.

Hungarian Plum Pie

Hungarian Plum Pie image

1/2 c. shortening
1/2 c. sugar
2 eggs
1 c. flour
1 t. baking powder
1/2 t. salt
1/2 t. almond or lemon extract
10 Italian plums, halved and pitted
1/2 c. sugar
1 T. cinnamon

Cream shortening; add sugar slowly. Stir in eggs, 1 at a time, beating well after each addition. Add dry ingredients and extract. Spread batter evenly in a greased 10" pie plate. Place plums on top evenly with the skin side down. Mix sugar and cinnamon and sprinkle over the top. Bake at 375° for 30 minutes.

This can be made with fresh sliced apples, sprinkling a small amount of lemon juice over the top with the cinnamon and sugar.

Betty Becker's Slimmer's Cheese Pie (Crustless)

Betty Becker's Slimmer's Cheese Pie (Crustless) image

2 extra-large eggs
2 c. cottage cheese (1% milkfat), creamed but not watery
1/2 c. sugar
2 T. flour
1 c. lemon yogurt (pour off water on top)
1 T. fresh lemon juice
1 t. pure vanilla extract (cinnamon for sprinkling on top of pie before baking)

Pre-heat oven 325°-350° and spray a 9" deep-dish pie plate well with vegetable
spray. In blender place eggs and 1 cup of the cottage cheese, blending till smooth; add rest of cheese and sugar, blending again till smooth. Add remaining ingredients and blend just till thoroughly mixed. Pour into greased pie plate and sprinkle nicely with cinnamon. Place in pre-heated oven on middle rack and bake about 45 minutes, or till puffed and browned at edges. Cool on rack, then refrigerate.

Serve chilled but not cold. Cuts beautifully and is smooth, light, and creamy. Delicious plain or served with fruit (fresh or cooked and thickened). You can also add 1/2 cup of well-drained crushed canned pineapple to batter before baking. (There should be at least 1/2" of extra space in pie plate.) You can adjust flavoring to taste and, if not counting calories, use the higher milkfat cottage cheese for a richer pie.

A special hint: for most efficient use of lemon juice and rind, squeeze 1-2 lemon halves in advance, place juice in small jar in fridge and place lemon shells in small plastic bag in freezer; so simple to grate when needed, and juice keeps for a few days.

Grandma's Deep Dish Apple Pie/Cake

Grandma's Deep Dish Apple Pie/Cake image

2 c. flour
2 t. baking powder
1/4 t. salt
3/4 c. sugar
2 eggs, beaten
1 t. vanilla
1/2 c. shortening
3-4 lbs. apples
sugar, cinnamon, raisins

Combine flour, baking powder, salt and sugar. Beat in eggs, vanilla, and shortening. Knead dough. Roll more than half between waxed paper. Then place dough in bottom of 9 x 13" casserole. Slice apples, sprinkle with sugar, cinnamon and raisins. Cover with crust; seal. Perforate top. Bake 350° for 1 hour.

Dutch Pies

Dutch Pies image

Line a pie tin with quite thick crust. Take apples (russets are best), pare and halve; take out the core with a sharp knife, and lay the apples on the crust, core side up, placing them as near together as possible. Place a piece of butter on each hollow of the apple, then a cup of sugar and a little bit of water in each apple. Season with cinnamon. Cook in a slow oven.

Passover Date Cream Pie

Passover Date Cream Pie image

1/4 c. unsweetened cocoa
3 T. potato flour
1/4 t. salt
3/4 c. sugar
1 c. sour cream
1/2 c. water
1/2 c. Passover cherry wine
3 eggs, separated
1 c. fresh dates, chopped (optional)

Mix cocoa, potato flour, salt and 1/2 c. sugar in a sauce pan. Add sour cream; stir in water and wine. Cook, stirring, over medium heat until smooth and thick. Mix egg yolks with a fork; spoon a little hot mixture into yolks. Mix this into the hot mixture and continue stirring for 3-5 minutes until spoon is coated. Remove from heat. Beat egg whites a bit and add 1/4 cup sugar. Beat until whites form soft peaks; fold gradually into hot mixture. Fold in dates. Turn into Passover pie shell. Chill.

Ed. Note: You may serve this in custard cups, perhaps over cubes of dried cake.

Mock Cherry Pie

Mock Cherry Pie image

One cupful of cranberries; cut into each one with a knife
(this keeps them from bursting and cooking to pieces), 1 cupful
of sugar, 1/2 cupful of water and 1 tablespoonful of flour wet in a
little of the water. Stir all together and bake between 2 crusts.
The pie should be baked early in the day, or before the roast
is in the oven, as the steam and smoke will ruin pie crust.