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Pies
Main Dishes MenuButtermilk PieFresh Apple PiePeach Meringue PieLemon Meringue PieHalf and Half Cream PieOld-Time Buttermilk PieCountry Pecan PieFudge-Walnut PiePumpkin PieBrown Sugar PiePineapple Chess PieButtermilk PiePastry for a one crust pie See Pie Crusts, Toppings, and Glazes 1 stick butter or margarine (melted) 1 1/2 cups brown sugar 1/8 tsp. salt 1/2 cup of buttermilk 1 tsp. vanilla 1 Tbsp. flour (rounded) 3 large eggs Line a deep 9 inch pie plate with the pastry, trimming about and inch larger than the plate, then fold edges under making a thick rim. In a bowl, combine all of the ingredients. Pour the mixture into the unbaked pie shell. Bake at 350 for 45 to 60 mins. or until the crust is lightly browned and the filling begins to glaze. Allow pie to cool to warm before serving. Return to Menu Fresh Apple PiePastry for a two crust pie See: Pie Crusts, Toppings, and Glazes 1 1/2 tsp. lemon juice 2 Tbsps. flour 1/4 cup sugar 1/2 cup brown sugar 1/2 tsp. cinnamon 1/8 tsp. salt 7 cups thinly sliced, (peeled) tart apples Line a 9 inch pie plate with 1/2 of the pastry. In a bowl, combine the lemon juice, flour, both sugars, cinnamon, and the salt. Place 1/2 of the apples into the pie plate turning the sharp edges inward. Sprinkle with 1/2 of the sugar mixture, then the rest of the apples, heaping slightly in the center, then add the rest of the sugar mixture and cover with the other pastry crust (trimming to an inch larger than the pie plate. Fold the edges under making a thick rim on the edge of the pie plate then press with a fork around the edge to seal it. Cut 6 to 8 slots for steam vents in the top crust and brush with a glaze See Pie Crusts, Toppings, and Glazes and bake at 425 for 50 mins. or until good and brown. Return to Menu Peach Meringue PiePastry for a one crust pie See Pie Crusts, Toppings, and Glazes 1 Tbsp. lemon juice 2/3 cup sugar 1/8 tsp. salt 1/4 tsp. cinnimon 1 1/2 tsp. quick cooking tapioca 4 cups peeled and sliced peaches Line a 9 inch pie plate with the pastry, trimming about and inch larger than the plate, then fold edges under making a thick rim. In a bowl, combine all other ingredients except the peaches. Place 1/2 of the peaches in the pasty lined plate then sprinkle with 1/2 of the sugar mixture. Top this with the rest of the peaches, then the last of the sugar mixture. Bake at 425 for 35 mins. or until the peaches are tender then remove from the heat. Make the meringue See: Pies Crusts, toppings and Glazes and put on the hot pie then replace in the oven until lightly browned. Return to Menu Lemon Meringue PieBaked Crumb Crust See Pie Crusts, Toppings, and Glazes 3/4 cup sugar 7 Tbsps. flour 2 1/2 Tbsps. cornstarch 1/2 tsp. salt 2 1/4 cups boiling water 3 egg yokes 1/4 cup sugar 7 Tbsps. lemon juice In a double boiler, combine 3/4 cup of sugar with the flour, cornstarch, and the salt. Slowly stir in the boiling water. Cook until mixture is smooth and thick enough to make a firm mound in the center of a bowl. Beat yokes with 1/4 cup of sugar Then slowly stir it into the hot filling, blend well. Return the filling to the double boiler and cook for 5 more mins., stirring occasionally. Remove from heat and mix in the lemon juice then pour it into the shell. Top with meringue, See Pie Crusts, Toppings, and Glazes bake as directed. Return to Menu Half and Half Cream PieUnbaked Graham Cracker Crust See Pie Crusts, Toppings, and Glazes 1 pkg. regular chocolate pudding 1 pkg. regular vanilla pudding 3 cups milk 1 cup heavy cream (whipped) 1/4 cup flaked coconut Prepare the chocolate and vanilla puddings as the label directs, using half of the milk for each. Cover the surface of the puddings with waxed paper and refrigerate until cool. Fold half of the whipped cream into each pudding then using a 17 inch piece of foil, make a collar 4 1/2 inches in diameter and 3 inches high. Place the collar in the center of the crust and spoon the chocolate mixture into the center and the vanilla around the outside of the collar. Carefully lift out the collar and refrigerate for several hours. Garnish the vanilla ring with the coconut. Return to Menu Old-Time Buttermilk PieUnbaked 9 inch pie shell See Pie Crusts, Toppings, and Glazes 2/3 cup sugar 4 Tbsps. flour 1/4 tsp. salt 4 egg yokes 3 tsps. vanilla 2 cups buttermilk 1/4 cup melted butter 4 egg whites Using a fork, blend together all of the ingredients except the egg whites until smooth. Beat the egg whites until they are stiff but not dry, then slowly beat in the yoke mixture. Turn into the pie shell and bake at 425 for 10 mins. then at 325 for 35 mins. Test by inserting a knife into the center, it should come out clean. Return to Menu Country Pecan PieUnbaked 9 inch pie shell See Pie Crusts, Toppings, and Glazes 1/2 cup butter 1/2 cup sugar 3/4 cup white corn syrup 3 Tbsps. honey 3 eggs (slightly beaten) 1 1/2 tsps. vanilla 2 cups pecan meats Cream the butter well then slowly add the sugar, creaming until light. Slowly stir in the syrup, honey, eggs, vanilla, and half of the nuts. Pour into the shell then top with the rest of the nuts. Bake at 350 for 1 hour. Return to Menu Fudge-Walnut PieUnbaked 9 inch pie shell See Pie Crusts, Toppings, and Glazes 2 square unsweetened chocolate 1/2 cup brown sugar 1/4 cup softened butter 3/4 cup sugar 3 eggs 1/4 tsp. salt 1/2 cup evaporated milk 1/4 cup corn syrup 1 cup finely chopped walnuts 2 tsps. vanilla 1/4 cup broken walnut meats Melt the chocolate in a double boiler. Combine the butter, brown and white sugars, with the chocolate. Add the eggs one at a time, beating well after each. Then add the salt, milk and corn syrup and mix well. Cook the mixture in the double boiler for 5 mins., stirring constantly. Remove from heat and stir in the chopped nuts and the vanilla then pour into the pie shell. Bake at 350 for 1 hour, scatter the broken nuts on the top and bake for 5 more mins. Return to Menu Pumpkin Pie3 Unbaked 9 inch pie shells See Pie Crusts, Toppings, and Glazes 5 cups pumpkin 5 eggs 1/2 cup sugar 1 box brown sugar 1 can condensed milk 2 Tbsps. flour 1 tsp. cinnamon 1/2 tsp. allspice 1 tsp. vanilla Mix together all ingredients and divide equally between the three shells. Add topping (see below), and bake at 350 until crust is brown. Freeze unneeded pies either before or after baking. Topping1 1/2 cups brown sugar 6 Tbsps. flour 3/4 stick butter Mix and cream well, Sprinkle over pies. Return to Menu Brown Sugar Pie2 Unbaked 9 inch pie shells See Pie Crusts, Toppings, and Glazes 1 box brown sugar 1/2 lb. butter 3 eggs 2 cups milk Mix ingredients well and divide evenly between the two shells and bake at 350 for 35 to 40 mins. until crust is lightly browned. Return to Menu Pineapple Chess Pie2 Unbaked 9 inch pie shells See Pie Crusts, Toppings, and Glazes 1 1/2 sticks butter (melted) 4 eggs 1 1/2 cups brown sugar 1 small can crushed pineapple (drained) 3 Tbsps. milk 1 tsp. vanilla 1 cup sugar 3 Tbsps. flour Beat eggs well, then add both sugars, butter, flour, vanilla, and milk. Mix well before folding in pineapple. Divide evenly into the two shells and bake at 350 for 35 to 40 mins. until crust is browned. Return to Menu 
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