Pie Recipes

FOOLPROOF PIE CRUST
Make 4, 9" pie shells 400 degrees 12 to 15 minutes

4 cups all purpose flour
1 3/4 cups shorting
1 Table. sugar
2 teasp. salt
1 Table. vinegar
1 egg, beaten
1/2 cup cold water

In mixing bowl combined flour, sugar, salt and shorting. Add vinegar egg and water. Mix with fork, form into a smooth ball. Divide into 4 equal balls. Roll on a generously floured board until pastry is 1 1/2" larger than a 9" pie pan.



BUTTER CRUST PASTRY SHELL
375 degrees 10 to 15 minutes

1/2 cup butter or marg.
2 Tables. sugar
1 cup sifted flour

Combined butter, sugar and flower in a small mixing bowl at low speed on mixer. Mix just until dough forms. Place 1/4/ to 1/3 cup of mixture in a small pan. Press remaining mixture evenly over bottom and sides of a 9" pie pan. Bake until golden brown. Put pie filling in


LEMON MERINGUE TOPPING
1 pie topping 350 degree 15 to 18 minutes

In small sauce pan add:
1 Table. cornstarch
2 Table. water
Stir in:
1/2 cup water
Cook over med. heat until thick and clear. About 2 minutes. Cool.
In small mixing bowl beat:
3 egg whites
1/2 teasp. cream of tarter
Add:
1/2 cup sugar
them add cornstarch and beat until stiff. Put on meringue pie. Be sure the meringue touches pie shell all around the edge of the pie shell. Bake.




EGGNOG PIE

1 9” baked pie shell 1/4 tsp. salt
2 tsp. knox gelatin 4 egg yolks
11/2 Tbsp. cold water 2 Tbsp. butter
11/2 cups milk 11/2 - 2 tsp. rum flavoring
3/4 cup sugar
3 tbsp. corn starch 11/2 cups heavy cream


mix together:
2 tsp. knox gelatin
1 tbsp. cold water
Set aside.

Scald:
11/2 cups milk
Leave in saucepan and cool to room temperature.

Mix together:
3/4 cup sugar
3 tbsp. corn starch
1/4 tsp. salt

Add to cooled scalded milk. cook and stir constantly until thickened.

Temper egg yolks and add to above mixture. cooking and stirring until thickened.

Add:
2 tbsp. butter
gelatin mixture
Stir until butter and gelatin have melted. cover pan and cool to room temperature. This may be done in cold water or in the refrigerator.

Stir in:
1 - 1 1/2 tsp. rum flavoring

Whip:
1 1/2 cups heavy cream

Fold cooled egg mixture into whipped cream and pour into a baked 9” pie
shell. Sprinkle lightly with nutmeg. Cover with plastic wrap and chill.





WASHINGTON NUT PIE

Bake pie at 350 ~ for 1 hour

One 9” unbaked pie shell

Beat until well blended:
3 eggs 1/2 cup sugar
1/4 cup melted butter 1/8 teaspoon salt
1/2 cup dark karo syrup 1 tsp. Vanilla
1/2 cup light karo syrup

Add: 1/4 cup coconut
1 cup chopped walnuts

Mix well.
Pour into 9” unbaked pie shell. Bake at 325 degrees for 1 hour. Cool and serve with whipped cream.



LEMON SPONGE PIE
1 pie 8 servings 350 degrees about 30 minutes

1 single pie shell, party cooked. (450 degrees,5 minutes)

2 egg yolks
1 cup sugar
1/4 real lemon juice
2 Tablespoons flour
1 Tablespoon butter or marg., melted
1/8 teaspoon salt
1 cup milk
2 egg whites

Whip cream or cream topping
Lemon slices, halved

In a large mixing bowl beat egg yolks slightly with a rotary beater or fork. Stir in the sugar, lemon juice,flour, margarine pr butter, and salt. Gradually stir the milk into the yolk mixture till all ingredients are well mixed.

In a small mixer bowl beat egg whites with an electric mixer on high speed till stiff peaks form (tips stand straight). Fold beaten whites into the egg yolk mixture. Pour into the partially baked pie shell and bake. Cool completely.

Before serving, dollop pie with whipped cream. Top each dollop with a lemon slice half. To store, cover and chill.

APPLE NUT PIE
makes its own crust 350 degrees 25 minutes

1 egg sightly beaten
3/4 cup sugar
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1 cup diced apples
1/2 cup chopped nuts
pinch of salt

Mix in that order, pour into a 9" pie pan and bake. Serve warm. Top with Ice Cream or whipped topping.








PUMPKIN PIE
Makes 1-9" pie. 425 degrees for the first 15 minutes. Reduce heat to 350 degrees and bake an additional 45 minutes or until knife inserted near center comes out clean.

2 eggs, slightly beaten
2 cups solid pack pumpkin
3/4 cup sugar
1/2 teasp. salt
1 teasp. cinnamon
1/2 teasp. ground ginger
1/4 teasp. ground cloves
1 1/2 cups canned milk (pets, carnation etc.)
1 - 9" unbaked pie shell

Preheat oven 425 degrees. Combined filling ingredients in order given; pour into pie shell and bake.
Garnish, if desired, with whipped topping.














RHUBARB CUSTARD PIE
Makes 1 - 9" pie 400 degrees 50 to 60 minutes

Make pastry for 2 - 9" pies

Beat slightly:
3 eggs

Add:
3 Tables. milk

Mix and stir in:
2 cups sugar
1/4 cup flour
3/4 teasp. nutmeg

Mix in:
4 cups pink rhubarb

Pour into a 9"unbaked pie shell and dot with 2 teasp. butter or marg. Put top crust on, seal edges and cut slits in top of pie
crust. Bake.


CREAMY LEMON FILLING
1 pie 350 degrees 8 minutes

3 egg yolks
1 (14 oz.) can Eagle brand condensed milk
1/2 cup real lemon juice
Few drops of yellow food coloring, Opt.
1 graham cracker crumb or regular pre baked pie shell.

Preheat oven. In medium mixing bowl, beat eggs yolks; stir in sweetened condensed milk, lemon and food coloring if desired, Pour into crust. Bake. Then top with meringue and bake until meringue is golden brown. 8 to 15 minutes. Or top with whip cream.
















MINCE MEAT PIE FILLING

3/4 cup muscat raisins
1/2 orange with rind
1/3 cup radient mix
Grind together.

Add:
4 cups sugar
Mix well.

Add and mix:
3 cups cooled ground lean beef
2 1/2 cups cider
1 1/4 cups cider vinegar
3/4 cups ground suet
5 cups chopped apples (large opening on grater)
1 1/2 cups seedless raisins
3 teaspoons cloves
3 teaspoons salt
3 teaspoons pepper
3 teaspoons nutmeg

Store in a cool place for 2 weeks stirring frequently. Keep in refrig. for 6 months or place in 1 1/2 pint containers and freeze.
A 2 gallon plastic garbage with lid wold work well.



























PUMPKIN RAISIN TART
375 degrees 30 to 35 minutes

1 - 9" pie crust, unbaked
1 - 8 oz container soft style cream cheese with honey or plain soft-style cream cheese.
1/3 cup raisin
1 beaten egg yolk
1 cup canned pumpkin
2/3 cup evaporated milk, 5 oz.
1/3 cup sugar
3 egg whites
1 1/2 teaspoon pumpkin pie spice
1/2 cup chopped pecans or walnuts, optional

In a small mixing bowl stir together cream cheese, raisins, and egg yolk; set aside. In a medium mixing bowl combine pumpkin, evaporated milk, sugar, egg whites, and pumpkin spice.

Ease piecrust into a 10 inch tart or quiche pan. Press edges of piecrust against edges of pan. Sprinkle nuts over pastry. Carefully spoon cream cheese mixture evenly atop nut layer in piecrust. Pour pumpkin mixture atop cream cheese layer.

Place tart on a preheated baking sheet; bake in the 375 degree oven for 30 to 35 minutes or till knife inserted off-center comes out clean. Cool. Cover and chill up to two days or freeze up to 3 months.

To serve: Top with whip cream and sprinkle with nuts.

























FLORIDA KEY LIME PIE
CRUST:
1‑1/2 c. Graham Cracker crumbs
1/4 c. sugar
1/3 c. butter, softened

FILLING:
14 oz. can Sweetened Condensed Milk
1/2 c. lime juice (from Key Limes)
2 tsps. Lime peel, grated
2 eggs, large, separated
1 c. whipping cream
Lime slices (for garnish)

1. Preheat oven to 325 degrees. In a 9‑inch pie plate, by
hand, mix graham cracker crumbs, sugar, and butter; press
mixture onto bottom and up side of pie plate, making a rim.
2. In medium bowl, with wire whisk or fork, stir sweetened
condensed milk with lime juice, grated lime peel and egg
yolks until mixture thickens. (You may want to add green
food coloring to tint mixture pale green, if desired.)
3. In small bowl, with mixer at High speed, beat egg whites
until stiff peaks form. With rubber spatula or wore whisk,
gently fold egg whites into lime mixture.
4. Pour lime filling into pie crust; smooth top. Bake pie 15
to 20 minutes, until filling is just firm.
5. Cool pie on rack, then refrigerate until well chilled,
about 3 hours.
6. In small bowl, with mixer at Medium speed, beat whipping
cream until stiff peaks form. Pipe or spread whipping cream
around edge of filling.
Garnish pie with lime slices.