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MAMA COOPER'S PIE CRUST
2 cups flour
Mama Cooper didn't give any mixing instructions. Mix flour and salt; cut in shortening until the consistency of corn meal. Add ice water, 1 tablespoon at the time, until dough
holds together. Chill.
Essie K Slough Cooper was Basil's maternal grandmother, and the only grandmother I ever had--all of 'ine died before I was born. Mama Cooper was a dear lady who
lived to be almost 90 years of age.
1 teaspoon salt
2/3 cup shortening
4-6 tablespoons ice water
Roll out and fit in pie tin. Bake 10 minutes at 400 degrees, or
30 minutes at 325 degrees.
4 cups flour
With a fork, mix together flour, shortening, sugar and salt. In a separate dish, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. With hands, mold dough into a ball. Chill 15 minutes. Divide evenly into five balls; roll each into a pie crust. Can be frozen until ready to use.
1-3/4 cups vegetable shortening
1 tablespoon sugar
2 teaspoons salt
1 egg
1 tablespoon vinegar
1/2 cup ice water
Makes five 9 inch pie crusts. Recipe from Bobbye Caudill--1981. Bobbye and Theo Williams were always giving me pie crust recipes (I can't make a decent crust) and Theo said anyone can make a pie crust. I still canÂ’t, but this is a very good recipe--I have
eaten Bobbye's.
1/4 cup butter
Preheat oven to 400 degrees. In large mixer bowl, beat butter until soft; gradually add sugar and beat until light and fluffy. Add vanilla, then stir in flour. With floured fingertips, press dough evenly on bottom of ungreased 9 inch springform pan. Bake until golden, 10-12 minutes. Cool completely on wire rack.
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1 nine-inch pie crust
Lightly bake pie crust. Combine brown sugar and butter in saucepan. Cook, stirring, until sugar melts and mixture bubbles vigorously. Remove from heat; stir in pecans and spread over bottom of pie crust. Bake at 425 degrees for 5 minutes, or until bubbly. Remove from oven and cool thoroughly.
1/3 cup butter
1/3 cup packed brown sugar
1/2 cup chopped pecans
This crust would be good for Pecan, Pumpkin, Chess or Buttermilk Pie--1985.
1 recipe of pie crust
Roll pie crust the size of fried pies. Spread softened butter generously on one side of crust. Sprinkle generously with cinnamon sugar or cocoa and sugar, mixed. Fold over; crimp edges with a fork and prick top with a fork. Place on cookie sheet; bake until golden brown at 350 degrees.
Butter or margarine
Cocoa
Cinnamon
Sugar
Recipe from the Paris (Texas) News--October , 1985. I loved these pies when I was a kid--especially the ones made with cocoa.
1 cube butter, softened
Cream butter and sugar together well; add flour and eggs. Beat well. Stir in buttermilk, vanilla and nutmeg; pour into unbaked crust (this recipe will actually fill two frozen crusts). Sprinkle with pecans. Bake 45-50 minutes at 350 degrees--until just set. Place on wire rack to cool completely before serving at room temperature.
2 cups sugar
3 tablespoons flour
3 eggs, beaten
1 cup buttermilk
1 teaspoon vanilla
Dash of nutmeg (optional)
1/2 cup broken pecan meats (optional)
9” unbaked pie crust
Recipe from Bobbye Caudill--1973. Bobbye brought the recipe home from an Oklahoma trip. Very good and easy to make. Basil likes it best with pecans.
9 inch unbaked pie crust>br>
3 egg yolks
Meringue:
Line pie plate with pastry. Beat egg yolks and add sour cream. Blend brown sugar, salt and flour, then add to beaten egg yolk and sour cream mixture. Add melted butter and vanilla; turn into unbaked pie crust. Bake 10 minutes at 425 degrees, the 30 minutes at 350 degrees. Cool before covering with meringue; lightly brown the meringue.
Meringue:
First-place Meringue Pie at the Del Mar Fair--1977.
1 cup sugar
Heat oven to hot (400 degrees). Combine sugars with cornmeal in medium-sized bowl. Beat in eggs, one at a time; stir in cream, then vinegar and vanilla. Drizzle in melted butter, beating all the while. Pour mixture into pie crust.
Bake in heated 400 degree oven for 10 minutes; lower temperature to slow (325 degrees). Bake 45 minutes more or until filling is puffed, brown and just set.
Kentucky's best chess pie can be found at the 200-year-old Talbott Tavern in Bardstown. ('My Old Kentucky Home' of Stephen Collins Foster fame is also here.) This is close to
that served at Talbott Tavern whose recipe is carefully guarded.
Mix together:
Add:
Pour into unbaked 9 inch pie crust. Bake at 350 degrees until brown and set.
2 cups hot water
Mix all ingredients together and cook; add vanilla when cool. Pour liquid into three unbaked 9 inch pie crusts and put crumbs on top. Bake at 350 degrees until crumbs are brown and liquid is set.
Crumbs:
Mix until crumbs form; sprinkle over unbaked pies.
Maytown PA Recipes--June 8, 1980. This is similar to the Shoo-Fly Pie so popular in Lancaster County, Pennsylvania--the Pennsylvania Dutch area.
2 cups sifted powdered sugar
********
1 cup heavy cream
Cream together powders sugar and butter; add eggs, salt and vanilla. Beat until light and fluffy; spread evenly into pie crusts, the chill three or four hours.
Whip cream until stiff; blend in powdered sugar. Fold in pecans and pineapple; spread on top of butter mixture and chill thoroughly.
12-16 servings. Recipe from Furr's ad in "Southern Living"--November, 1986.
1 cup boiling water
Thoroughly combine boiling water, molasses, corn syrup, egg and soda. Let stand about 15 minutes.
1-1/2 cups flour
9” unbaked pie crust in well-greased pie plate
Heat oven to 350 degrees. In medium-sized bowl, combine next six ingredients and stir with a fork until crumbly. Stir half of the crumbs into the molasses mixture. Spoon into the pie crust; cover with remaining crumbs. Bake 45-50 minutes. Serve warm or let cool to room temperature.
Recipe from Bon Appetit--August, 1978. This pie is served at The Willows Restaurant in Lancaster, Pennsylvania.
1/3 cup sugar
Mix together: 1 can sweetened condensed milk (Eagle Brand), juice of 2 lemons, well-drained 20-ounce can crushed pineapple and 1 cup broken pecan pieces.
1 cube butter
Heat oven to 400 degrees. Melt butter in 13x9x2 inch Pyrex baking dish. Mix remaining ingredients, except fruit, and sprinkle over butter. Pour prepared fruit (peaches, berries, etc.) over flour mixture. Bake 45 minutes. Don't ask me how, but the crust will rise to the top. About 5 minutes before end of cooking time, sprinkle granulated sugar over top and finish baking.
Recipe is from my brother, Howard's wife, LaDelle Lynch Stunkard.
1 cup milk
Heat oven to 400 degrees. Grease or spray with Pam, a 10x1-1/2 inch pie plate. Beat all ingredients except pie filling and Streusel until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate. Spoon pie filling evenly over top. Bake 25 minutes; top with streusel. Bake until Streusel is brown, about 10 minutes longer. Cool;
refrigerate any leftover pie.
Streusel:
4 eggs, beaten
Heat oven to 350 degrees. Add butter and sugar to beaten eggs; mix thoroughly. Add undrained pineapple; mix and pour into unbaked pie crust. Bake 40-50 minutes, until filling sets.
7 ounces dried apple slices (or other dried fruit)
2 cups all-purpose flour
Combine fruit and water in a sauce pan. Let stand at least an hour. Cook over low heat until thick, about 45 minutes. Add sugar and lemon juice; set aside.
To make crust, put flour and cold butter in food processor; pulse until crumbly. Add just enough buttermilk to cause dough to stick together. Do not over-process! Separate dough into 8 equal portions and roll each into a 4” circle on lightly floured board.
Heat oven to 400 degrees. Place about 2 tablespoons of fruit filling onto half of each circle; fold over and crimp edges with a fork. Spray baking sheet with Pam and arrange pies on sheet. Brush tops with melted butter. Bake 20 minutes, until light brown. Cool to warm before serving.
Recipe from my sister-in-law, LaDelle Lynch Stunkard--1989.
6-ounce can of frozen lemonade, thawed
Mix lemonade and milk; slowly fold in whipped topping mix. Pour into crust; chill and serve.
Recipe from my niece, Elsie Earline Stunkard Trammel
Make or buy a 9 inch graham cracker crust and fill with a mixture of:
Place in freezer compartment of refrigerator for 2-3 hours before serving.
Recipe from Doris Sponseller (in her own words)--February, 1970. Doris was a Professor of Business Writing at Sand Diego State University, but her home was in Columbus, Ohio.
2/3 cup sugar
Mix sugar and cornstarch in a medium-sized saucepan; whisk in milk until smooth, then egg yolks until blended. Stir in lemon peel and juice; add butter. Whisk constantly over medium heat 4-5 minutes, until thick. Do not boil! Remove from heat; cool to room temperature. Stir in sour cream until well blended; pour into pie crust. Cover loosely and refrigerate at least 6 hours, until set, or up to 2 days. To serve, garnish with dollops of
whipped cream, lemon slices and mint sprigs.
8 servings
Heat oven to 350 degrees. In medium-sized bowl, beat egg yolks; stir in milk, lime juice and food coloring. Turn into crust. In small mixer bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, but not dry. Spread on top of pie, sealing to edge of crust. Bake 12-15 minutes, until lightly browned.
Refrigerate leftovers.
Tip: for a lighter filling, fold one stiffly beaten egg white into filling.
9 inch baked pie crust
Cook apples in one cups pineapple juice until apples are clear (tender, but not soft). Drain apples and set aside; reserve juice. Dissolve cornstarch in 1/2 cup cold pineapple juice; add reserved pineapple juice, butter, sugar, vanilla and salt; cook until just thickened. Cook 10 minutes without stirring. Pour half of the syrup into pie crust; arrange apple slices in crust and add remaining syrup over all. Cool completely and serve topped with whipped cream and shredded macadamia nuts.
9 inch or 10 inch pie crust, baked
Mix sugar, flour, egg yolks and egg white, and a little of the cream. Mix well. Add the rest of the cream, vanilla and raisins. Cook well, until thick. Pour into baked pie crust.
Use other two whites for meringue and brown in oven. This pie is rich and delicious.
Recipe copies exactly from Esther Frost's--August, 1987. Her mother must have been a wonderful Iowa cook.
2-1/2 cups flaked coconut, toasted
Combine coconut and butter; press firmly in bottom and up sides of 9 inch pie plate. Beat cheese until fluffy; gradually beat in milk. Stir in strawberries and lemon juice; fold in whipped cream. Pour into prepared crust (which I think should be baked and cooled!).
9” unbaked pie crust
Heat oven to 350 degrees. Mix syrup, sugar, salt, butter and vanilla; add eggs. Pour into pie crust; sprinkle pecans over filling. Bake approximately 45 minutes.
“Dear Abby” repeats this recipe in her column from time to time.
10 inch unbaked pie crust
Heat oven to 325 degrees. Cream butter and sugar until fluffy. Beat in eggs and vanilla; add flour and blend until smooth. Stir in chocolate chips and pecans. Turn mixture into pie crust. Bake until center is set and top is golden, about 50 minutes. Serve warm or at room temperature; garnish with whipped cream, if desired. 8-10 servings
4 egg whites
Beat the thunder out of the egg whites--until they are dry and separate and sort of fall apart (with salt and cream of tarter added, of course.)
THIS WILL NOT WEEP!!
Copied, word for word, from Esther FrostÂ’s favorite recipe--1985. Esther was a wonderful cook.
Pastry:
Combine flour and salt; cut in shortening with a fork or pastry blender until mixture is the consistency of coarse meal. Add water, a little at a time, stirring until dough just holds together and can be formed into a ball.
Filling:
Heat oven to 425 degrees. Peel peaches and slice into a large bowl; add lemon juice and toss gently. Add sugar, flour, cinnamon and nutmeg and mix well. Turn into pastry and dot with butter. Roll out remaining pastry dough. Moisten rim of bottom crust with water and put top crust in place. Trim overhang within 1 inch of edge and fold and roll top edge under bottom edge, pressing together to seal.
8 servings
Recipe from Bon Appetit--August, 1978
1 cup sugar
Heat oven to 350 degrees. Mix together sugar, flour and baking powder. Stir in milk gradually; pour mixture into butter and spread over bottom of dish. Place peaches on top.
Bake. After cobbler has baked 20 minutes, generously sprinkle sugar over top; return to oven and bake 10 more minutes, or until nicely browned.
Recipe was among those of Essie K Slough Cooper, Basil's maternal grandmother.
Pastry for 9 inch crust
Heat oven to 315 degrees. Prepare pastry and line pie plate. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in butter.
Stir in chocolate chips and nuts. Pour into pie crust. Bake until set, about 1 hour.
1 package Jello Chocolate Fudge Pudding & Pie mix (to be cooked)
Combine mix with brown sugar and 1/2 cup milk; add 3 beaten egg yolks, then add remaining milk. Cook and stir to a full boil; remove from heat. Stir in butter and vanilla.
Cool 5 minutes; pour into baked pie crust.
Meringue:
1 cup cold milk
Pour milk into bowl; add pudding mix. Beat with whisk until blended (1-2 minutes). Let stand 5 minutes; fold in whipped topping. Stir in cookie crumbs and chips. Spoon into pie crust. Sprinkle with remaining crumbs. Freeze at least 4 hours.
Another of Crystal Mack's masterpieces--1990.
1 cup sugar
Mix and sift dry ingredients; add milk and cook slowly. Melt chocolate and add to that mixture. Beat egg yolks and stir them in, the add butter and vanilla and cook slowly, stirring, until thick. Pour into pie crust. Use egg whites to make meringue topping for pie.
Recipe from Crystal Mack-Ft. Worth, Texas--1984. Crystal is one of the best cooks I have ever known, and this is the best chocolate pie I have ever eaten--very chocolaty.
1/3 cup strawberry jam
SPREAD jam on bottom of crust. Mix cream cheese and sugar in bowl with wire whisk until smooth. Gently stir 1/2 tub whipped topping into cream cheese mixture. Spread over jam.
1 cup thick sour cream
1 cup brown sugar
Dash salt
1 tablespoon flour
1 tablespoon melted butter
1 teaspoon vanilla
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
3 egg whites
Dash salt
1/2 teaspoon vanilla
6 tablespoons sugar
3/4 cup firmly packed light brown sugar
1 tablespoon stone- or water-ground cornmeal
5 eggs
1/3 cup heavy cream
1 tablespoon cider vinegar
1 teaspoon vanilla
1/2 cup melted butter
9” unbaked pie crust
8 servings--one 9 inch pie.
3 eggs
1 tablespoon vinegar
Pinch of salt
1 teaspoon vanilla
1-1/2 cups sugar
4 ounces butter, melted
8 ounces crushed pineapple
1 tablespoon flour
Ruby was a friend of my sister-in-law, Elsie, in Meridien, Texas.
1 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/2 cup butter
1 cup brown sugar
3/4 teaspoon soda
1/8 teaspoon salt
1 cube butter, softened
2 large eggs
1/4 teaspoon vanilla
Two 9 inch baked pie crusts
1/2 cup chopped pecans
1/2 cup sifted powdered sugar
1 cup crushed pineapple, well drained
1/2 cup dark molasses
1 large egg, lightly beaten
1/2 cup light corn syrup
1-1/2 teaspoons soda
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup butter
3 tablespoons brown sugar
1/8 teaspoon cloves
1/2 pint whipping cream
Whip cream; blend in sugar and refrigerate
Add: To whipped cream mixture and pour into two 9” baked pie crusts. Place in refrigerator to chill at least one hour, or until ready to serve.
Recipe from Crystal Mack--1957. This is my favorite pie of all time. Even better, itÂ’s a breeze to make.
1 cup sugar
2 teaspoons baking powder
3/4 cup milk
3/4 cup flour
Fruit of choice (canned or frozen, if fresh is not available)
2 tablespoons butter, softened
1/4 teaspoon almond extract
2 eggs, room temperature
1/2 cup Bisquick biscuit mix
1/4 cup sugar
21-ounce can cherry pie filling
Streusel (recipe below)
Cut 2 tablespoons firm butter or margarine into 1/2 cup Bisquick biscuit mix, 1/2 cup firmly packed brown sugar and 1/2 teaspoon ground cinnamon until crumbly.
1 cube butter, softened
2 cups sugar
8-ounce can crushed pineapple in juice
9” unbaked pie crust
Recipe from Betty Sue Stunkard Burchell--1974. Betty is my oldest niece, daughter of my brother, Buster, and his wife, Fay. Betty is a very talented lady--whether it is cooking, sewing or crafting. SheÂ’s really good.
1 cup water
1/4 cup sugar
1 tablespoon lemon juice
1/4 cup cold butter
1/2 cup buttermilk
Pam vegetable oil spray
2 tablespoons butter, melted
8 servings
1 can sweetened condensed milk (Eagle Brand)
Large container of whipped topping, thawed
9” graham cracker crust
3 ounces cream cheese, softened
1/4 cup sugar
1/2 pint whipping cream, whipped (or a small container of Cool Whip, thawed)
16-ounce can of whole cranberry sauce
1 tablespoon vanilla, brandy or something
3 tablespoons cornstarch
1 cup milk
3 egg yolks (large), beaten
1 teaspoon finely grated lemon peel
1/4 cup lemon juice
1/4 cup butter, softened
1 cup sour cream
9” pie crust, baked and cooled
Dollops of whipped cream, lemon slices and mint sprigs for garnish, if desired
3 eggs, separated
1 can sweetened condensed milk (Eagle Brand)
1/2 cup lime juice
A few drops green food coloring, optional
1/2 teaspoon cream of tartar
1/3 cup sugar
2 large golden delicious apples, peeled, cored and sliced
1-1/2 cups pineapple juice
3/4 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
1/2 teaspoon vanilla
1/2 teaspoon salt
Macadamia nuts for garnish
Whipped cream for garnish
1 cup sugar
1 tablespoon flour
3 egg yolks
1 egg white
1-1/3 cups cream, sweet or sour (Mom says she likes sweet cream better)
1 teaspoon vanilla
1 cup raisins
1/3 cup butter, melted
3 ounces cream cheese, softened
3 tablespoons lemon juice
2-1/2 cups fresh or frozen strawberries, mashed and pureed
(about 1-1/2 cups puree)
1 can sweetened condensed milk (Eagle Brand)
2 cup cream, whipped
Mixture should mound slightly. Freeze four hours, or until firm. Before serving, you may garnish with fresh strawberries, if desired. Return leftovers to freezer. (A regular baked
pie crust may be substituted.)
1 cup white corn syrup
1 cup dark brown sugar
1/3 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla
3 whole eggs, slightly beaten
1 heaping cup pecan meats
1 cube butter at room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup flour
12 ounces semisweet chocolate chips
1 cup coarsely chopped pecans
Whipped cream
1 scant cream of tartar
Dash of salt
8 tablespoons sugar
1 teaspoon vanilla
Add sugar, one tablespoonful at the time--beat until thick like divinity candy. Add vanilla. Smooth on pie and make design lightly--no peaks. Be sure edges are filled and sealed.
Bake at 400 degrees--can be baked at lesser temperature, if desire--until brown.
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
4-1/2-5-1/2 tablespoons ice water
Divide in half (you may want to chill 10-15 minutes here). Roll and fir one-half into bottom of 9 inch pie plate. Rich crust may crack a bit--patch it, if it does.
5-6 large fresh peaches (5 generous cups, sliced)
Juice of 1 lemon
2/3 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 tablespoons cold butter, cut into bits
Cut a few slits in top crust to allow steam to escape. Cover edge of pastry with strip of aluminum foil to prevent over-
browning. Bake 45-50 minutes, removing foil strip last 15 minutes. Serve warm. (If pie is browning too fast, you may want to reduce oven heat to 375 degrees during last half of baking time.)
1 cup flour
1 tablespoon baking powder
1 cup milk
1 cube butter, melted in a 13x9x2 inch Pyrex baking dish
Fresh or canned peaches
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup butter, melted and cooled to room temperature
1 cup chocolate chips
1 cup chopped nuts
Whipped or ice cream--optional
Serve with whipped or ice cream.
8-12 servings
3 tablespoons brown sugar
3 cups milk
3 eggs, separated
2 tablespoons butter
1 teaspoon vanilla
9” baked pie crust
6 tablespoons sugar
Beat 3 egg whites until foamy. Gradually add sugar, 1 tablespoon at the time.
Beat until stiff peaks form. Spread over filling; bake at 425 degrees for 5-10 minutes, until lightly browned. Cool 3 hours.
Serve at room temperature.
3-ounce package instant chocolate pudding and pie mix
8 ounces Cool Whip whipped topping, thawed
20 crushed Oreo cookies
1-1/2 cups chocolate or peanut butter chips (or combination of both)
9” baked graham cracker pie crust
Remove from freezer and let set 5 minutes before cutting.
1/4 teaspoon salt
4 tablespoons flour
2 cups milk
3 egg yolks
1-1/2 ounces bitter chocolate
1 teaspoon vanilla
1 tablespoon butter
9” baked pie crust
1 prepared graham cracker crust (9 inch)
4 ounces cream cheese, softened
1 tablespoon sugar
2 tubs (8 ounce) thawed whipped topping, divided
1-1/2 cups cold milk
2 packages (4-serving size) Lemon instant pudding mix
POUR milk into large bowl; add pudding mixes. Beat with wire whisk 1 minute, or until blended. Gently stir in remaining 1/2 tub whipped topping.
Spread over cream cheese layer.
REFRIGERATE 4 hours, or until set. Garnish with whipped topping.
8 servings
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