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

HERSHEY'S HOLIDAY FUDGY PECAN PIE

This is an old recipe from the back of a Hershey's Cocoa can many years ago.

1 9-inch unbaked pie shell
1/3 cup butter or margarine
1/3 cup Hershey's cocoa
2/3 cup sugar
1/4 tsp salt
3 eggs, slightly beaten
3/4 cup light corn syrup
1 cup chopped pecans, optional
1 cup pecan halves

Prepare the pie shell and set aside.

Heat the oven to 375 degrees.

In a medium saucepan over low heat melt the butter. Add the cocoa to the butter and stir until the mixture is smooth. Remove the saucepan from the heat; cool slightly. Stir in the sugar, salt, eggs, and corn syrup; blend thoroughly. Stir in the chopped nuts, if desired. Pour the mixture into the prepared pie shell. Place the pecan halves over the top of the mixture. Bake for 40 minutes at 375 degrees. Cool completely. Cover and let stand about 8 hours before serving. Top the slices of pie with whipped cream, if desired.

Yield: 8 servings

Hershey's photo of this recipe

APPLE CHEESE TURNOVERS

This recipe is older than my children who are in their 40s and 50s.

2 cups applesauce

1 tsp cinnamon
1 tsp cornstarch
1 tbsp cold water
1 (scant) cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 pkg (3-oz) cream cheese
3/4 cup shredded sharp cheddar cheese

In a saucepan mix the applesauce and cinnamon. In a small cup mix the cornstarch and water together until smooth; add to the applesauce and cinnamon. Cook, stirring, over medium heat for about 15 minutes or until the mixture is almost dry. Allow to cool.

In a bowl, combine the flour, baking powder, and salt. Cut the butter and cream cheese into the flour mixture. Shape dough into a ball and chill.

Roll the dough out on a lightly floured surface and cut into 3-inch rounds. Place 1 tablespoon of the applesauce mixture and 1 teaspoon of the shredded cheese on half of each round. Moisten the edges of the rounds with water. Fold the round over and press the edges together to seal. Using a fork, pierce top a few times to allow steam to escape. Place turnovers on a baking sheet and place in a 425 degree oven. Bake for 15 minutes or until browned. Sprinkle the tops lightly with cinnamon sugar and serve while hot.

Yield: 3 dozen

file photo

CREAM CHEESE PINEAPPLE PIE

This is a recipe from an old cookbook from the Northeastern United States.

1 unbaked 9-inch pie crust

Fruit Layer:

1/3 cup sugar
1 tbsp cornstarch
1 (8-oz) can crushed pineapple with its own juice

In a small saucepan, combine the sugar, cornstarch, and pineapple (do not drain). Cook the mixture over medium heat while stirring constantly until the mixture is thick and clear. Set aside and allow to cool.

When cooled, spread the mixture over the bottom of the unbaked pie crust.

Cream Cheese Layer:

1 pkg (8-oz) cream cheese, softened to room temperature
1/2 cup sugar
1 tsp salt
2 eggs
1/2 cup milk
1/2 tsp vanilla
1/4 cup chopped pecans

Blend the cream cheese, sugar, and salt together in a mixer bowl. Add the eggs, one at a time, beating after each one. Blend in the milk and vanilla. (It is okay if the mixture looks curdled.) Pour the mixture over the pineapple layer in the crust. Sprinkle the chopped pecans overall. Bake at 400 degrees for 10 minutes. Lower the temperature to 325 degrees and bake for 50 minutes. Cool before cutting.

Note: To keep the crust from getting too brown, tear 2-inch strips of aluminum foil and shape over the crust before putting in the oven. Remove the foil for the last 5 or 10 minutes of baking if crust needs to be browned more.

file photo for reference only