Tart shells
1/2 c. butter
1/4 c. sugar
1/4 tsp. salt
1 egg white
1 1/2 c. sifted flour
Blend butter, sugar, salt and egg white until smooth. Add flour.
Chill half an hour. Press into
pan. Bake 375ø 12 minutes. This makes a great pie
crust or just fill with instant pudding.
Granny's No-fail Pie Crust
3 c. flour
1 heaping c. shortening
1 1/2 tsp. salt
1 egg
1 Tbsp. vinegar
1/3 c. water
Mix flour, shortening and salt. In measuring cup, beat egg.
Add vinegar and water to make 2/3
c. Add to flour. This makes 2 two-crust pies.
World's Best Pie Crust
2/3 c. shortening
2 c. flour
2-4 Tbsp. cold water
Cut shortening into flour until it has a mealy consistency. Sprinkle
with enough water to gather
it into a ball. Divide into 2 balls, refrigerate for half an
hour. Roll out balls to size needed. Lard
gives a flakier crust, and butter gives a richer one. I use 1/3
c. lard and 1/3 c. butter.
Country Pie Dough
1 3/4 c. flour
2 Tbsp. whole wheat flour
1 Tbsp. brown sugar
1 tsp. salt
1/4 c. cold or ice-water
2/3 c. butter (unsalted), cold
In bowl, combine flours, salt, sugar. Remove 1/3 c. and combine
with 1/4 c. water to make a
paste. Cut butter into rest of flour mixture until mealy.
Stir paste into mixture and form dough.
Meringue shell
3 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
Dash salt
1 c. sugar
Using room temperature egg whites, add vanilla, cream of tartar and
salt. Beat to soft peaks.
Gradually add sugar, beating until very stiff peaks form and sugar
is dissolved. Cover baking
sheet with plain, ungreased brown paper. Using 9" cake pan, draw
circle on paper. Using circle
as guide, spread meringue on paper, shape into shell with spoon, leaving
bottom 1/2" thick and
sides 1 3/4" high. Bake 275ø for 1 hour. Turn off
heat and let dry in oven, door closed, at least
2 hours, or overnight.
Graham Cracker Crust
1 1/4 c. fine graham cracker crumbs
1/4 c. sugar
6 Tbsp. melted butter
Combine crumbs, sugar and butter, mix well. Press into 9" pie
plate and bake 375ø until edges
are brown, about 6-8 minutes. Cool. OR Microwave 1-3 minutes
on high until set. (Vanilla
wafers or chocolate wafers may be substituted for graham crackers.)
Rhubarb Custard Pie
3 c. rhubarb
1 c. sugar
3 Tbsp. flour
butter (size of walnut)
2 egg yolks
Mix well. Add 1 c. milk. Pour into unbaked pie shell.
Bake 15 minutes at 450ø and then 25
minutes at 350ø. Add meringue if desired.
All-American Apple Pie
2 crust pie shell
4 tart apples
1/2 c. brown sugar
1/4 to 1/2 c. granulated sugar
1/2 tsp. cinnamon
dash ground nutmeg
1/2 c. chopped walnuts
2 Tbsp. butter
Peel apples and cut into wedges. Combine sugars, cinnamon and
nutmeg. Place half of apples
in bottom pie crust, sprinkle with sugar. Add rest of apples.
Sprinkle with walnuts. Dot with
butter. Roll out other crust. Cut into strips to make lattice
top. Brush dough with beaten egg.
Bake 375ø to 400ø for 45 to 50 minutes, until apples
are soft and dough is lightly brown.
Black Bottom Pie
Crust:
2 c. gingersnap crumbs
1/4 c. sugar
1/2 c. butter, melted
Filling:
1/4 c. sugar
1 Tbsp. cornstarch
2 c. milk
4 egg yolks
12 oz. semisweet chocolate chips
1 tsp. vanilla
1 package unflavored gelatin
1/4 c. cold water
4 egg whites
1/2 c. sugar
Combine cookie crumbs and sugar. Stir in butter. Pat into
bottom of 9x13 pan. Chill. In
saucepan, scald milk. In a small bowl, combine sugar and cornstarch.
In another bowl, beat egg
yolks. Slowly add milk, stirring constantly. Return egg
mixture to saucepan, stir in sugar and
cornstarch. Cook, stirring constantly, until mixture coats the
back of a spoon. Place chocolate
chips in mixing bowl. Add 1 1/2 c. hot custard. Stir until
chocolate is melted, add vanilla. Pour
chocolate into crust. Refrigerate. Soften gelatin in cold
water, add to remaining custard, stir
until dissolved. Chill until thickened. Beat egg whites
and sugar until soft peaks form. Fold
into custard, pour over chocolate. Chill until set. Garnish
with chocolate curls and strawberries.
Prince of Wales Pie
1 single crust baked pie shell
2/3 c. pack brown sugar
2/3 c. butter
1 14oz can sweetened condensed milk
1/2 c. chopped pecans or walnuts
1/3 c. golden raisins
1/2 tsp. vanilla
2-3 Tbsp. semisweet chocolate chips
Combine brown sugar, butter and milk in saucepan over medium low heat.
Bring to boil. Cook
7 minutes, stirring constantly. Mixture scorches easily.
Remove from heat, stir in nuts and
raisins. Pour into shell. Sprinkle with chocolate chips.
Wait 1 minute until they have melted.
With a fork, gently stir and swirl melted chocolate on pie into pretty
pattern. Chill until firm.
Mississippi Mud Pie
Chocolate wafer crust
1 to 1 1/2 pints vanilla ice cream
1 to 1 1/2 pint chocolate ice cream
Chocolate fudge sauce
Marshmallow creme
chopped nuts
Pat crust into bottom and sides of a 9" deep dish pie plate. Spread
softened vanilla ice cream
over crust. Pour generous amount of fudge sauce and marshmallow
creme over ice cream.
Sprinkle with nuts. Repeat layer with chocolate ice cream, fudge
sauce, marshmallow and nuts.
Freeze at least 3 hours. Remove from freezer for 10 minutes before
serving, for best results.
Apple Country Turnovers
Country Pie Dough
4 c. diced, peeled apples
1 tsp. vanilla
1/4 c. brown sugar
1/4 c. granulated sugar
1 Tbsp. corn starch
1/4 tsp. cinnamon
Cinnamon-sugar
Divide dough into 8 parts. Roll each into a 6" circle. (It
is easier to do this on the baking sheet
than to move the filled turnovers) In a bowl, toss apples with
vanilla. Combine sugars,
cornstarch, and cinnamon. Toss into the apples. Divide
mixture evenly among dough. Spoon
over half of circle, fold other half over. Close edge with fork.
Prick top. Place on cookie
sheets. Brush with milk or beaten egg white, sprinkle with cinnamon-sugar.
Bake 425ø for 10
minutes. Lower heat to 350ø. Bake 20-25 minutes
until golden and apples are tender. Makes 8.
Jam Tartlets
Pie crust
Jam (any flavor, strawberry and raspberry do well)
Sugar
Roll pie crust out 1/8" thick. Cut into 2" rounds. Place
half of rounds on cookie sheets. Put 1
tsp. jam in center. Prick remaining circles. Place over
jam and seal edges well! Bake 10
minutes at 450ø. Dust with sugar while warm.
* Southern Pecan Pie
3 eggs, lightly beaten
1 c. sugar
1 c. light corn syrup
3 Tbsp. butter
1 c. broken pecans
1 tsp. vanilla
1 unbaked 9" pie shell
10-12 pecan halves
Mix eggs, sugar, corn syrup, butter, vanilla and pecan pieces.
Pour into pie shell. Arrange pecan
halves around inside edge. Bake 400ø for 10 minutes.
Reduce heat to 350ø, bake 40 minutes or
until center is firm. Cool to room temperature before cutting.
Pink Peppermint Pie
1 9" pie shell, baked
1 c. chocolate chips (6 oz.)
1/3 c. milk
2 1/2 c. mini-marshmallows
1/2 c. milk
1/4 tsp. salt
1/4 tsp. peppermint extract
1/8 tsp. red food coloring
1 c. heavy cream, whipped
Melt chocolate chips and 1/3 c. milk until smooth. Remove from
heat; set aside. Melt
marshmallows, 1/2 c. milk, salt, peppermint, and food coloring until
smooth. Transfer to large
bowl, refrigerate until slightly thickened (45-60 minutes). Stir
until smooth. Gently fold in
whipped cream. Spread half of peppermint mixture in pie shell.
Dollop with half of chocolate.
Swirl chocolate in figure eight pattern with knife. Repeat with
remaining peppermint and
chocolate. Chill until firm, about 2 hours.
Strawberry Angel Pie
1 3 oz. package strawberry gelatin
1 c. sliced fresh strawberries, or 10 oz package frozen strawberries
1 c. whipping cream
1 meringue shell
Dissolve gelatin in 1 1/4 c. boiling water. Chill until partially
set. Whip cream until soft peaks
form; fold cream and strawberries into gelatin. Chill until mixture
mounds slightly when
spooned. Pile into meringue shell. Chill 4-6 hours or overnight.
Top with additional whipped
cream and berries. Serves 8.
Dream Pie
2 envelopes Dream Whip Whipped Topping mix
2 3/4 c. cold milk
1 tsp vanilla OR 1/2 tsp. almond extract
2 packages (4 serving size) instant pudding and pie filling, any flavor
1 baked 9" pie shell
Prepare whipped topping with 1 c. milk and the vanilla, in large bowl.
Add remaining milk and
pudding. Blend; then beat on high for 2 minutes, scraping bowl
occasionally. Spoon into pie
shell. Chill 4 hours. The filling can also be frozen sandwiched
between graham crackers for
ice-cream bars.
Sweet Potato Pie
1 8" pie shell, unbaked
2 large sweet potatoes or 18 oz can
1/2 c. brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 c. milk
2 slightly beaten eggs
1 Tbsp. butter, melted
The sweet potatoes should be peeled, cooked and mashed. Combine
with brown sugar, salt, and
cinnamon. Mix together milk, eggs and butter; add to potato mixture
and blend well. Fill pie
shell with potato mixture. Bake 400ø for 40-45 minutes
or until knife in center comes clean.
Topsy Turvy Apple Pie
1/4 c. butter
1/2 c. pecan halves
1/2 c. brown sugar
2 crust pie shell
5 large tart apples, peeled, sliced
1 Tbsp. lemon juice
1/2 c. sugar
1 Tbsp. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Spread butter evenly on bottom and sides of 9" pie plate. Press
nuts, round side down into
butter. Pat brown sugar evenly over nuts. Roll out bottom
crust and place over sugar. Sprinkle
apples with lemon juice. Combine flour, cinnamon, nutmeg and
dash salt; toss with apples.
Turn into pie plate; spread evenly. Roll out top crust, adjust
over apples and seal. Prick top to
vent steam. Bake 400ø for 50 minutes. Remove from
oven, cool 5 minutes, place serving plate
atop pie, invert. Carefully remove pie plate.
S'more Pie
Graham cracker crust
2 c. milk
2 slightly beaten egg yolks
1 package (3 oz) vanilla pudding
1 c. mini marshmallows
3 3/4 oz milk chocolate bars, broken
2 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/4 c. sugar
Combine milk and egg yolks; gradually add pudding mix in saucepan.
Cook according to
directions. Cover with waxed paper and cool. Place marshmallows
over crust, top with
chocolate pieces. Spoon pudding over chocolate. Beat egg
whites with vanilla and cream of
tartar until soft peaks form. Gradually add 1/4 c. sugar, beating
to stiff peaks. Spread over pie,
sealing to edges of crust. Bake 375ø until golden, about
10-12 minutes. Cool before serving.
Chocolate Truffle Pie
2 c. milk
2 1oz squares unsweetened chocolate
1 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 eggs
1 1/2 tsp. vanilla
1 9" pastry shell, unbaked
Heat milk and chocolate until well blended. In bowl, combine sugar,
cornstarch and salt. Beat
eggs, until just blended, add to sugar with vanilla. Stir to
blend, gradually add chocolate. Pour
into shell. Bake 400ø for 35 minutes, covering crust with
foil for last 10-15 minutes. Cool.
Pink Lemonade Pie
6 oz can pink lemonade
1 can sweetened condensed milk
9 oz. Cool Whip
1 baked pie shell
Mix together, put in baked pie shell and chill. Variations: Pineapple,
concentrated and crushed;
Orange concentrate and mandarin oranges.
Cherry or Peach Pie
2 c. fruit
1/2 c. water
1 c. sugar
1/4 tsp. almond or lemon extract
3 Tbsp. Tapioca
Dash Salt
Butter
Unbaked pie shell
Cook fruit in water with sugar, extracts, and salt. Put in pie
shell. Add thickening and dot with
butter. Add top crust and bake 350ø for 45 minutes.
Gooseberry Pie
2 c. berries
1/2 c. water
1 1/2 c. sugar
Dash salt
3 Tbsp. flour or tapioca
Butter
Cook berries in water with sugar and salt. Pour into pie shell,
add thickener and dot with butter.
Place top crust and bake 350ø for 45 minutes.
Fudge Ribbon Pie
Spread 1 pint softened peppermint ice cream into a 9" baked pie shell.
Cover with half cooled
fudge sauce; freeze. Repeat layers. Freeze overnight.
Prepare meringue. Fold 3 Tbsp. crushed
peppermint candy into meringue. Remove pie from freezer; spread
meringue over chocolate and
seal to edges. Sprinkle top with 1 Tbsp. crushed peppermint.
Place pie on cutting board. Bake
475ø for 5-6 minutes or till golden. Serve at once.
Fudge Sauce: In saucepan, mix 2 Tbsp.
butter, two 1 oz. squares unsweetened chocolate, 1 c. sugar and 1 can
(6 oz) evaporated milk.
Cook and stir until thick. Add 1 tsp. vanilla. Cool.
Vanilla Cream Pie
3/4 c. sugar
1/3 c. flour OR 3 Tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
2 Tbsp. butter
1 tsp. vanilla
1 baked pie shell
In saucepan, combine sugar, flour and salt; gradually stir in milk.
Cook and stir over medium
heat until bubbly. Cook and stir 2 minutes. Remove from
heat. Stir small amount of hot liquid
into egg yolks; immediately return to hot mixture. Cook 2 minutes,
stirring constantly. Remove
from heat. Add butter and vanilla. Pour into cool baked
pastry shell. Spread Meringue (3 egg
white beaten stiff with 1/2 tsp. vanilla, 1/4 tsp. cream of tartar
and 6 Tbsp. sugar) atop pie and
bake 350ø for 12-15 minutes. Cool.
Chocolate Meringue: Prepare vanilla cream pie, increasing sugar to
1 cup. Chop 2 squares (1 oz
each) unsweetened chocolate, add with milk.
Banana Cream: Slice 3 bananas into cooled pie shell. Top with
vanilla cream pie and meringue.
Bake as directed.
Butterscotch: Substitute brown sugar for white and increase butter
to 3 Tbsp.
Coconut Cream: Add 1 c. flaked coconut to pie filling. Sprinkle
meringue with 1/3 c. coconut.
Grandma's Southern Pecan Pie
Beat 3 eggs thoroughly with 2/3 c. sugar, dash salt, 1 c. dark corn
syrup and 1/3 c. melted butter.
Add 1 c. pecan halves. Pour into unbaked 9" pastry shell.
Bake 350ø 50 minutes or until knife
comes out clean. Cool.
Chocolate Banana Pie
Graham Cracker crust
1 c. sour cream
1 c. milk
1 pkg. instant chocolate pudding
3 medium bananas
Beat sour cream and milk until smooth. Mix in pudding until smooth
and slightly thickened.
Slice bananas into cooled pie crust; pour chocolate over top.
Refrigerate at least 1 hour.
Toll-House Walnut Pie
2 eggs
1/2 c. flour
1/2 c. sugar
1/2 c. packed brown sugar
1 c. butter, melted and cooled
1 pkg (6 oz) semi sweet chips
1 c. chopped walnuts
1 9" unbaked pie shell
Beat eggs until foamy; beat in flour, and sugars. Blend in melted
butter. Stir in chips and
walnuts. Pour into pie shell. Bake 1 hour at 325ø.
Chocolate Velvet Pie
4 c. mini-marshmallows
1/3 c. milk
2 envelopes Nestle Choco-bake
2 tsp. grated orange rind
1 c. heavy cream
1 9" baked pie shell
In medium saucepan, combine marshmallows and milk. Cook, stirring
constantly, until
marshmallows are melted. Remove from heat; stir in Choco-Bake
and orange rind. Mix well.
Transfer to small bowl and chill until slightly thickened (about
30 minutes). Stir until well
blended. Fold in whipped cream. Pour into pie shell.
Chill until firm, about 1 hour. Garnish
with whipped cream and chocolate curls is desired.
Fried Pies
4 c. flour
2/3 c. shortening
2 tsp. salt
4 tsp. sugar
4 tsp. baking powder
2 eggs
1 large can evaporated milk
Fruit filling
Mix all ingredients except filling well. Chill overnight.
Remove, roll as thinly as possible. Cut
into 4" circles. Fill with fruit filling. Fry in deep fryer
until golden brown.
Peanut Butter Pie
1 pkg butterscotch pudding
1/2 c. crunchy peanut butter
1 c. heavy cream, whipped
Graham cracker crust
Prepare pudding according to package directions. Stir in peanut
butter until melted. Cover and
chill. Beat smooth, fold in whipped cream (save 1/2 c. for topping).
Pour into pie shell. Chill
several hours before serving.
Grandma Fantz's Makes Own Crust Coconut Pie
4 eggs
1 3/4 c. sugar
1/2 c. flour
1/4 c. melted butter
2 c. milk
1 1/2 c. coconut
1 tsp. vanilla
Combine in vertical order. Mix well. Pour into greased 10"
pie pan. Bake 350ø for 45 minutes,
until golden brown.
Turtle Pie
1 baked pie shell
12 caramels
1 (14 oz) can sweetened condensed milk
2 (1 oz0 squares unsweetened chocolate
1/4 c. butter
2 eggs
2 T. water
1 t. vanilla
« c. chopped pecans
Melt caramels with 1/3 cup condensed milk. Spread on bottom of
pie shell. Melt chocolate
with butter. In a large bowl, mix rest of milk, butter, water
vanilla and a dash of salt. Stir in
chocolate mixture. Pour into pie shell. Top with pecans.
Bake 35 minutes at 325, or until
center is set.
Fried pies
9 c. cake flour
2 T sugar
1 T salt.
3 c. shortening
2 c. water
fruit filling
Glaze:
8 lbs powdered sugar
1/2 c. cornstarch
1/3 c. powdered milk
1 t. vanilla
2 1/2 c. warm water
Combine flour, sugar and salt. Cutr in shortening until pea sized.
Add water until moist enough
to form four balls. Divide each ball into 10 pieces and roll
into circles. Top one side of circle
with filling; fold and crimp. Fry a few at a time, until golden
brown. Combine glaze ingredients
until smooth. While pies are warm, dip into glaze. Let
drip until cool. 40 pies.
Black Forest Pie
1 chocolate or graham crumb crust
1 (8 oz) tub cool whip
1 c. cold milk
1 (4 serving) pkg instant chocolate pudding
1 c. cherry pie filling
Spread 1 c. whipped cream in bottom of crust. Combine milk and pudding
mix; blend 1 minute.
Fold in 1 1/2 c. whipped topping. Spread in crust. Spread
rest of whipped cream on top, leaving
1 " border and forming a depression in the center. Spoon cherry
pie filling into depression.
Chill 3 hrs, garnish with melted chocolate if desired.
Peach melba ribbon pie
1 (10 oz) pkg frozen raspberries, thawed
1 (3 oz0 pkg raspberry gelatin
1 c. boiling water
1 T lemon juice
1 (8 oz) cxan sliced peaches, drained and chopped
2 c. cool whip
1 chocolate crumb crust.
Puree raspberries and liquid in blender. Dissolve gelatin in boiling
water; stir in puree and
lemon juice. Chill until mixture mounds when droppped from spoon.
Fold peaches into 1 1/2 c.
cool whip. Spread half in crust. Top with half of gelatin.
Chill 15 minutes, repeat layers. Chill
until firm, about 3 hrs. Garnish with rmaining whipped topping.
Bird's nest pie
4-5 med apples, peeled and sliced.
2 c. flour
1 c. sugar
1/2 t sdoda
1/2 t. cream of tartar
1 c. sour milk
1 egg
Divide apples betweren 2 greased pie plates. In bowl combine rest
of stuff. Pour batter ovcer
apples. Bake 350 25-30 minutes. Invert onto plates.
Combine 1/4 c. sugar, 1/2t. cinnamon and
1/4 t. nutmeg and sprinkle over apples. Serve warm.
Butterscotch Apple pie
4c. winesap apples, pared cored and sliced
1/2 c. brown sugar, divided
2 eggs
1 1/2 c. half and half
2 T. cornstarch
1 t vanilla
dash salt
pastry for 1 crust pie
toss apples with 1/4 c. sugar, arrange in pie crust. Bake 375
for 20 minutes, or until apples are
almost tender. Remove, reduce heat to 350. Beat eggs and
remaining sugar until thickened.
Add half-and-half, cornstarch, vanilla and salt; beat well. Pour
over apples, gently move apples
to evenly distribute custard. Bake 350 for 35-40 minutes, until
apples are tender. Cover edges
during last 15 min, to prevent over browning.