SCOTTISH MEAT PIE

This recipe is cut from a very old Hunt's Tomato Sauce can.

3 cups diced, lean leftover, cooked meat (beef, lamb, etc)
1/4 cup Wesson, pure vegetable oil
1 clove garlic, mashed
1 teasp. salt
1/4 teasp. pepper
dash nutmeg
2 Tablesp. cornstarch
1 cup bouillon
1 8-oz can Hunt's Tomato Sauce
1 cup cooked peas
Pastry dough (2-crust recipe)

Brown meat in oil. Add seasonings. Dissolve cornstarch in bouillon. Add to meat. Pour in Hunt's Tomato Sauce; simmer 5 minutes. Add peas. Line a 1 1/2-quart casserole with pastry, saving part of dough for topping. Pour in the meat filling. Top with remaining crust. Bake at 450 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 40 minutes. Serves 6.

file photo for reference

MY LATE MOTHER'S APPLE PIE FILLING RECIPE

Came across this recipe in some recipes of my late mother's. I love it when I come across recipes, etc in her handwriting. I don't like apple pie, so I have probably never tasted it.

 

CITRUS LATTICE RAISIN-WALNUT PIE

Another old pie recipe probably about my age! Ooops. Did I just say I am old? I have never tasted this pie as I do not like raisins. But it was an old family favorite from my childhood. There was an old country church across from my grandparent's house and I lived next door to my grandparents. There was a huge black walnut tree in front of the church. My grandparents had an agreement with the church leaders that they would keep the walnuts picked up. If you have never helped to gather black walnuts or to crack them and pick out the nut meats, you have no idea what you have missed. Yuck, is the best way to describe the chore. The black outer shell of the nuts does rub right off on your hands. My sister and I hated that job, but we sure did enjoy eating those nuts in cakes, candies, and pies though out the year.

1 cup brown sugar, packed tight
2 tablespoons cornstarch
2 cups raisins
1 1/3 cups cold water
1/2 teaspoon finely grated orange peel
1/2 cup fresh orange juice
1/2 teaspoon finely grated lemon peel
2 tablespoons fresh lemon juice
1/2 cup chopped walnuts
Pastry enough for a two-crust pie

In a medium saucepan combine the brown sugar with the cornstarch. When combined, stir in the raisins, water, orange juice, lemon juice, orange peel and lemon peel. Over a medium heat cook and stir until thickened and bubbly. Cook 1 more minute stirring the whole time. Remove the pan from the heat and stir in the walnuts.

Roll out about half of the pastry dough and use it to line a 9-inch pie pan. Trim to about a half of an inch over the edge. Pour the raisin mixture into the shell. Cut the last half of the dough into strips about a half in wide. Weave the strips over the top of the pie to make a lattice design. Seal and flute the edges. To prevent burning, cover the edge of pie with strips of aluminum boil or a pie shield.

Bake at 375 degrees for 20 minutes. Carefully remove the foil and bake another 20 minutes or until the crust is golden brown. Allow pie to cool before cutting. Serve pie wedges with homemade ice cream or whipped cream, if you choose.

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APPLE PIE FILLING RECIPE FROM MY LATE MOTHER

I love it when I come across recipes in my late mom's handwriting. This was in a little spiral recipe book she sometimes carried with her when she would come to spend the winter with us in Texas.

 

PINEAPPLE DELICIOUS

This is another recipe from my Indiana childhood. We always called it Pineapple Delicious!

20 graham crackers
1 stick oleo
1 cup whipped cream
1 tsp cinnamon
1 cup confectioners' sugar
1 egg
8-oz can crushed pineapple, drained well

Roll crackers to fine crumbs. Put half of them in an ungreased pie pan. Cream butter, add sugar and cinnamon slowly. Add unbeaten egg. Beat mixture well. Whip cream and combine with well-drained pineapple. Add to butter and sugar mixture. Pour into the pie pan. Top with the remaining cracker crumbs. Cool in refrigerator for at least six hours before serving. May be made the day before your occasion.

file photo for reference - not this exact recipe

MOM'S SUGAR CREAM PIE

This recipe was my late mother's. When my mother passed away, a gentleman came up to me at the visitation and told me she made the best sugar cream pies he had ever eaten.

1 baked pie shell
1/4 cup corn starch (don't skimp!)
1 cup sugar
2 cups milk
1 stick oleo
1 tsp vanilla
cinnamon
nutmeg

Mix together the sugar, cornstarch, and milk. Cook until thick. Remove from heat and add vanilla and oleo. Sprinkle with cinnamon and nutmeg. Pour into the pie shell and bake at 350 degrees for 15 minutes.

 

OLD FASHION HOMEMADE LEMON PIE

This recipe for lemon pie is from an old Iowa church dinner.

1 prebaked 9-inch pie crust
2/3 cup all-purpose flour
1 cup sugar
1/8 tsp salt
2 cups hot water
2 egg yolks, beaten (save whites to make meringue)
1 tbsp butter
1/3 cup bottled lemon juice or the juice of one lemon with the rind grated

Preheat oven to 350 degrees.

Mix the flour, salt, and sugar together in the top part of a double boiler pan. Add the butter and 1/3 cup of the water. Stir to blend. Add the egg yolks and mix in well. Set the pan on top of the bottom which has hot water. Add the remaining water and the lemon juice. Cook, stirring constantly, over the hot water until the mixture is thickened. Pour the filling into the prepared pie crust. Top with meringue and bake until the meringue is browned. Cool completely before cutting.

file photo

SHARON'S MOM'S CUSTARD PIE

My Hoosier friend Sharon recently posted her mother's recipe for this pie. Sharon's mother Helen and my mother Helen were friends in their young years. Sharon gave me permission to share her mom's pie recipe.

Mom's Custard Pie

6 lg. eggs

1 c. white sugar

1 tsp. vanilla

1/2 tsp. nutmeg

1 pinch salt

2 c. milk

2 unbaked pie shells or 1 deep dish

Pre-heat 475

Best eggs, sugar, vanilla, salt and little nutmeg. Stir in milk pour in unbaked crust. Sprinkle with nutmeg. Bake

Reduce oven after 10 min. to 350

Bake for 25--30 min.

Crust is golden brown and filling is set.  

Sharon's photo

BISQUICK'S IMPOSSIBLE CHEESEBURGER PIE

1 lb ground beef

1 1/2 cups chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 cup shredded Cheddar or process American cheese

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2-inches. Brown beef and onion; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, baking mix, and eggs until smooth, 15 seconds in blender or on high 1 minute with hand beater. Pour into plate over hamburger. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake until a knife inserted in center comes out clean, another 5 to 8 minutes. Cool 5 minutes.

Note: For high altitudes, increase first baking time from 25 to 30 minutes.

VERY OLD FASHIONED SUGAR CREAM PIE

1 cup sugar

1/2 cup flour (or cornstarch and cold water)
1 1/4 cups hot water
dash salt
nutmeg
1 unbaked pie shell

Preheat oven to 350 degrees.

Mix sugar and flour together. Add hot water and salt. Mix together and pour into pie shell. Dot with butter and sprinkle nutmeg over the top. Bake at 350 degrees until done.

file photo for reference

SQUASH PIE 2

2 rounded cups cooked and strained winter squash

1 cup sugar
1 egg, lightly beaten
1 tbsp flour
1 tsp salt
1 tsp ground cinnamon
1 tsp ginger
1 pint sweet milk
2 regular pie shells OR 1 large deep dish pie shell

Preheat oven to 450 degrees.
Combine squash and sugar; add egg and mix. Mix together flour, salt, cinnamon, and ginger. Mix into the squash mixture. Gradually add milk. Mix well and pour into unbaked pie shell/shells. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 50 more minutes.

Note: You can substitute pumpkin for the squash to make a pumpkin pie.

file photo

SQUASH PIE

2 cups cooked squash

3 eggs lightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup Milnot
1 stick margarine
9-inch uncooked pie shell

To cook squash: Peel squash, cut in half lengthwise, spoon out seeds. Cut up into a saucepan and add 1/2 cup water. Bring to a boil. Reduce heat to low and cover with a lid. Cook until tender.

Preheat oven to 425 degrees.

To make pie: Into a large mixing bowl, put squash, margarine, eggs, sugars, spices and milk. Whip together with an electric mixer until well blended. Pour into an unbaked 9-inch pie shell. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 45 minutes longer.

file photo for reference

Easy Chicken Pot Pie

 

CRAZY CRUST CUSTARD PIE

This is another of the old recipes from my late mother's shoebox of recipes.  I suppose it is called crazy crust because it makes its own crust as it bakes.

4 eggs
2/3 cup sugar
1/8 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 cups milk
2 heaping tablespoons flour

Beat the eggs slightly, add sugar, salt, nutmeg, cinnamon, and flour, then beat.  Add the milk.  Grease a 9-inch pie plate and pour in the mixture.  Bake in 375-degree oven for about 30 minutes or until a knife inserted in the custard comes out clean.

file photo

 

EASY GARDEN VEGETABLE PIE

This is another of the old recipe from my late mother's collection of recipes she kept in old shoe boxes. I have never made this.

 

KARO'S PECAN PIE

My favorite pecan pie. I have made this pie for many years.

DEPRESSION PIE

This is an old recipe from my husband's late Aunt Elsa.

1 1/2 cups apples, peeled and sliced
4 cups green tomatoes, sliced
1 1/2 cup raisins
1 1/2 cup pecans
2 heaping tsp all-purpose flour
1/2 cup brown sugar
3/4 cup white sugar
1/2 cup water
2 tbsp lemon juice or vinegar
dash salt
cinnamon to taste
nutmeg to taste
double crust pie pastry

Preheat oven to 425 degrees.

Mix the apples, green tomatoes, raisins, and pecans together in a large saucepan. Add the flour, sugars, water, lemon juice or vinegar, salt, cinnamon, and nutmeg. Cook over low to medium heat bringing to a boil. Line a 9-inch pie plate with a sheet of pastry. Pour the cooked mixture into the pastry lined pan. Top with another sheet of pastry, sealing edges together. Poke holes to ventilate. Bake at 425 degrees for 35 minutes or until lightly browned.

clipart

SOUR CREAM RAISIN PIE II

1/2 lb raisins

1/2 c. brown sugar

3/4 c. sour cream

3 eggs

3/4 c. pecans

2 T flour

1/4 tsp salt

1 c. sugar 

1 tsp vanilla

2 T butter

Cook raisins in water until tender, drain and let cool. 

Mix both sugars, flour and salt together.

Beat eggs until fluffy and mix into the sugars. Add the sour cream and vanilla. Mix well. Add pecans. Add melted butter, mix well. Put raisins into an unbaked pie shell. Pour filling over the raisins.

Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees until done.

file photo used for reference only

not this exact recipe

ICE BOX PIE

Do you remember having an ice box? I can remember it vividly. It sat in the corner of our old farmhouse kitchen. I loved going into town with Dad to get the big blocks of ice for the bottom drawer. It was fascinating to watch those big tongs life the ice and put it in the trunk of our car.

3 crumb pie crusts

2 eggs
1 cup sugar
1 1/2 cups pineapple
1/4 tsp salt
1 1/2 small pkg strawberry gelatin
1 regular size can evaporated milk, chilled and whipped

In a heavy saucepan mix together the eggs, pineapple, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat. Add the gelatin, stirring to dissolve. Allow the mixture to cool then fold in the whipped milk. Pour the mixture evenly into the 3 crumb crusts. Chill until firm before cutting to serve.

File photo for reference only.

TOMATO BACON PIE

 1 9-inch unbaked deep-dish pastry shell

3 ripe tomatoes, cut in 1/4-inch slices

10 bacon strips, cooked, drained, crumbled

1 cup shredded cheddar cheese

1 cup mayonnaise

Bake pastry shell until very lightly browned. Set aside to cool.

After shell has cooled, arrange tomato slices in the pastry shell. Sprinkle the bacon crumbles over the tomatoes.

In a bowl, combine the cheese and mayonnaise. Spoon the mixture over the bacon in the center of the pie. Leave 1-inch between the cheese mixture and the pastry crust. Bake at 350-degrees. Cover edges of crust with foil to keep from over browning.

Yield: 6 servings

TOH photo