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-Begin Recipe Export-
Title: Blueberry-Coconut Pie
Keywords: Mom's, Pies
Source: Sunset Magazine, December 1961
You can take this pie out of your freezer just before serving it.
9-inch pastry shell, unbaked
1 egg, well beaten
1 1/4 cups flaked coconut
1/4 cup chopped walnuts
1/4 cup light corn syrup
1 tablespoon flour
1/4 teaspoon salt
1/4 cup sugar
1 package (10 oz) frozen blueberries (unsweetened)
2/3 cup sugar
1 cup (1/2 pint) heavy cream, whipped
Make pastry shell from your own recipe or use a mix; bake as directed except
remove it from the oven after only 5 minutes baking, and reduce oven
temperature to moderately hot (375°). Meanwhile combine the egg with the
coconut, nuts, syrup, flour, salt, and the 1/4 cup sugar; spread in the
bottom of partly baked pastry shell. Return pie to oven and bake for 15
minutes; cool thoroughly. Crush the frozen blueberries and combine with the
2/3 cup sugar; fold into the whipped cream. Pour the berry mix- ture over
cooled coconut mixture and freeze. Serves 6.
When they are in season, use 2 cups fresh blueberries to replace the frozen
ones in this recipe; chill berry mixture before folding into cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Mallow-Fudge Pie
Keywords: Mom's, Pies
1 1/3 cups graham-cracker 2 sq. unsweetened 1 teasp. vanilla extract
crumbs chocolate 1/2 cup sifted all-purpose
1/4 cup granulated sugar 1/2 cup butter or flour
1/4 cup soft butter or margarine 2 egg whites
margarine 2 egg yolks, slightly 1/8 teasp. salt
24 marshmallows beaten 2 tablesp. sugar
Start heating oven to 325° F. Mix cracker crumbs with 1/4 cup sugar and 1/4
cup butter until crumbly. With back of spoon, press to bottom, sides, of 9"
pie plate, forming small rim. In double boiler, combine marshmallows,
chocolate and 1/2 cup butter; cook, stirring occasionally, until melted and
blended. Remove from heat- cool slightly. Stir in yolks, vanilla. Gradually
add flour, mixing well. Beat egg whites and salt until foamy; gradually add
2 tablesp. sugar, continuing to beat until stiff; fold into marshmallow
mixture. Turn into crust. Bake 30 to 35 min. Serve warm, with vanilla,
coffee, or pistachio ice cream. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Susan's Fudge-Nut Pie
Keywords: Mom's, Pies
Susan, our own teen-aged cook, makes her contribution to the Thanksgiving
menu in the form of a superb dessert. To reduce traffic in the kitchen on
the morning of the holiday, she prepares her creation ahead, merely rewarms
it on the great day.
What Susan Uses
Flaky pastry 1/4 teasp. salt
2 sq. unsweetened 1/2 cup milk
chocolate 1/4 cup corn or maple-
1/2 cup light-brown flavored table syrup
sugar, packed 1 cup finely chopped
1/4 cup butter or mar- walnuts
garine 1 teasp. vanilla extract
3/4 cup granulated 1/4 cup broken walnut
3 eggs, unbeaten meats
1. First off, Susan gets her pastry ready, sometimes using packaged mix,
other times her favorite recipe. She rolls half of dough into circle with
diameter slightly larger than that of top of 9" pie plate. Then she inverts
9" pie plate on dough, and with point of sharp knife, cuts circle, tracing
around edge of plate. Now Susan gently pulls excess dough away from pie
plate, and lifts off plate. A perfect circle of pastry dough remains.
2. Next Susan fits circle of dough on bottom and part way up sides of pie
plate. Then she rolls out rest of dough, and with floured 2" cutter, cuts it
into about 20 rounds. She places round on inside of pie plate so it overlaps
bottom pastry and comes up a bit above rim of plate. She moistens one edge
of this round with water, overlaps it slightly with another round, and
presses it into place. She repeats this all around pie plate, forming
petals. Then she refrigerates shell.
3. Susan starts heating oven to 350° F. In double-boiler top over hot, not
boiling, water, she melts chocolate. Next she removes double-boiler top from
water, adds brown sugar and butter to chocolate. With Mother's small
portable electric mixer at high speed, or with spoon, Susan beats chocolate
mixture until well blended, adds granulated sugar, and beats again. Then she
adds eggs, one at a time (she breaks each into custard cup), beating well
after each addition.
4. To complete pie filling, Susan now adds salt, then milk and syrup
combined (she measures 1/2 cup milk into 1-cup measure, then adds enough
syrup to come up to 3/4-cup mark). She beats all until foamy. Next she
replaces double-boiler top over hot, not boiling, water and cooks pie
filling mixture 5 min., stirring constantly. She removes chocolate mixture
from hot water, and stirs in 1 cup finely chopped walnut meats (finely
chopped nuts don't sink to bottom in baking) and vanilla extract.
5. Now it's time for our young cook to remove the chilled, unbaked pie shell
from refrigerator and fill it with the chocolate mixture. Susan bakes pie at
350° F. 55 min. Then she opens oven, pulls out oven rack part way, and
scatters 1/4 cup broken walnuts over top of pie (pie will be beautifully
puffed at this stage). She bakes pie 5 min. longer. Then it's ready to
remove from oven and cool a bit. (As it cools, it shrinks slightly, takes on
a crackled, macaroonlike appearance.)
6. One of the grandest things about Susan's Fudge-Nut Pie is that it can be
made ahead. Susan's mother has a home freezer, so Susan likes to make her
pie a week before. Then on the day, while the family feasts, the unwrapped
frozen pie heats at 350° F. 20 min. Or it may be baked day before
refrigerated, removed ahead to take off chill or to warm up at 350° F. about
15 min. It's luscious, too, made same day, served warm. However you make it,
try it with ice cream!
-End Recipe Export-
-Begin Recipe Export-
Title: Blazing Cranberry Pie
Keywords: Mom's, Pies
Source: GOOD HOUSEKEEPING INSTITUTE
1/2 cup seedless raisins Pastry for 2-crust 8" or 9"
3/4 cup water pie
4 cups (1 Ib.) cranberries Sugar cubes
1 1/2 cups granulated sugar lemon extract
Several hours ahead:
1. In saucepan, place raisins and water; soak for 20 min. Meanwhile, wash
and pick over cranberries.
2. Add cranberries and sugar to raisins; cook, covered, until skins burst
(about 10 min.). Cool.
3. Start heating oven to 425° F. Roll out bottom crust of pie; fit in pie
plate; set aside. Roll out top crust; cut into 1/2" strips for lattice top.
4. Fill lined pie plate with cooled cranberry filling; on top, arrange
strips, crisscrossing to make lattice top; flute edges. Bake 30 min., or
until crust is well-browned. Serve slightly warm.
5. To flame: Dot several open spaces with sugar cubes dipped in lemon
extract; light with match. Serve at once as is or with vanilla ice cream or
Cheddar-cheese wedges or Hard Sauce.
-End Recipe Export-
-Begin Recipe Export-
Title: Superb Cheese-Apple Pie
Keywords: Mom's, Pies
Pastry for 9" two-crust pie Americnn cheese
3/4 cup granulated sugar 5 cups sliced, pared, cored
2 tablesp. flour apples
1/8 teasp. salt 2 teasp. lemon juice
1 cup grated process sharp 3 tablesp. heavy cream
Day before: Start heating oven to 425° F. Line 9" pie plate with pastry,
roll out top crust. Combine sugar, flour, salt, and 2/3 cup cheese. Sprinkle
half of mixture in lined pie plate; heap apples on top; sprinkle with lemon
juice. Cover with rest of sugar mixture, remaining 1/3 cup cheese, and
cream; adjust top crust. Bake 45 min. or until apples are tender.
On the day: After removing turkey, etc., from oven, put pie in oven, with
heat turned off, to warm up.
-End Recipe Export-
-Begin Recipe Export-
Title: Fluffy Apricot Pie
Keywords: Mom's, Pies
1 8" baked pie shell 2 tablesp. fresh, frozen, or
2 cup dried apricots canned lemon juice
(1/2 1b.) 1/8 teasp. salt
1 1/2 cups water 3 egg whites
2 tessp. unflavored gelatine 1/2 cup granulsted sugar
2 tablesp. cold water 4 drops almond extract
3 egg yolks 1/4 cup heavy cream,
1/4 cup granulated sugar whipped
Day before: Soak apricots in water 1 hr., then cook in same water, covered,
10 min., or until tender. Press apricots and juice through food mill or
sieve; then measure 1 cup puree. Soften gelatine in cold water. In
double-boiler top, beat egg yolks; stir in 1/4 cup sugar, lemon juice, salt,
and apricots. Cook over boiling water, stirring, about 5 min., or until
mixture just thickens. Add gelatine, stir until dissolved. Refrigerate until
as thick and syrupy as unbeaten egg white. Beat egg whites till quite stiff;
gradually add 1/2 cup sugar and extract, beating until stiff. Fold in
apricot mixture and whipped cream. Pour into baked pie shell. Refrigerate.
Shortly before serving: Garnish with whipped cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Thanksgiving Chiffon Pie
Keywords: Mom's, Pies
1 9" baked pie shell 1/3 cup granulated sugar
1 cup seedless raisins 3/4 teasp. cinnamon
1 env. unllavored gelatine 1 cup mashed, cooked or
1/4 cup milk canned sweet potatoes
3 egg yolks 3 egg whites
1 cup milk 1/3 cup granulated sugar
Day before: Rinse, drain raisins. Soften gelatine in 1/4 cup milk. In
double-boiler top, beat yolks well; stir in 1 cup milk, 1/3 cup sugar,
cinnamon, sweet potatoes raisins. Cook over boiling water, stirring, 10
min., or until thickened. Add gelatine; stir until dissolved; refrigerate
until as syrupy as unbeaten egg white. Beat whites until stiff; slowly add
1/3 cup sugar, beating till stiff. Fold in potato mixture. Heap in shell.
Refrigerate.
-End Recipe Export-
-Begin Recipe Export-
Title: Raisin-Nut Pie
Keywords: Mom's, Pies
Pastry for 8" twocrust pie 1/2 cup coarsely chopped
1 1/2 cups seeded raisins walnuts
1 1/2 cups boiling water 1 1/2 teasp. grated lemon
1/3 cup granulated sugar rind
1 1/2 tablesp. four 2 tablesp. lemon juiee
Day before: Start heating oven to 425° F. Line 8" pie plate with pastry;
roll out top crust. Add raisins to water; cook, covered, 5 min., or until
tender; stir in sugar combined with flour. Cook, stirring constantly, until
boiling; boil 1 min. Stir in nuts, lemon rind and juice; pour into lined pie
plate; adjust top crust. Bake about 30 min., or until nicely browned.
On the day: After removing turkey, etc., from oven, put pie in oven, with
heat turned off, to warm up.
-End Recipe Export-
-Begin Recipe Export-
Title: Pumpkin Chiffon Pie
Keywords: Mom's, Pies
1 9" baked pie shell packed
1 env. unflavored gelatine 1/2 teasp. salt
1/2 cup cold water 1/2 teasp. nutmeg
2 egg yolks 1/2 teasp. cinnamon
1 cup evaporated milk 1/4 teasp. ginger
1 1/4 cups canned pumpkin 2 egg whites
3/4 cup dark-brown sugar,
Day before: Soften gelatine in cold water. In double boiler top, beat egg
yolks; stir in milk, pumpkin, 1/2 cup brown sugar, salt, nutmeg, cinnamon,
ginger. Cook over boiling water, stirring, 10 min. Remove from heat. Add
gelatine; stir until dissolved; refrigerate, stirring occasionally, until as
thick and syrupy as unbeaten egg white. Beat egg whites until quite stiff
gradually add 1/4 cup brown sugar, beating until very stiff. Fold in pumpkin
mixture. Turn into baked pie shell. Refrigerate. If desired, serve garnished
with whipped cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Cranberry Lattice Pie
Keywords: Mom's, Pies
Pastry for 9" two-crust pie 2 tablesp. butter or
2 1-lb. cans whole cranberry margarine
sauce 1/4 cup brown sugar
Day before: Start heating oven to 425° F. Line 9" pie plate with pastry.
Roll out top crust; cut into strips for lattice top. Combine cranberry
sauce, butter, and sugar; spoon into lined pie plate; arrange lattice crust
on top, making fluted edge. Bake 30 to 40 min., or until golden.
On the day: After removing turkey, etc., from oven, put pie in oven, with
heat turned off, to warm up. Serve topped with vanilla ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Pear 'N' Cheese Pie
Keywords: Mom's, Pies
1 9" gingersnap-crumb 1/4 cup granulated sugar
crust 1/2 teasp. sult
1 env. unflavored gelatine 1 lb. cottage cheese, sieved
1/4 cup cold water 3 egg whites
3 egg yolks 1/2 cup granulated sugar
2 tablesp. lemon juice 1 cup diced fresh pears
1 teasp. grated lemon rind (Anjou, Bosc, or Comice)
Day before: Soften gelatine in cold water. In double boiler top, beat egg
yolks; stir in lemon juice and rind, 1/4 cup sugar, salt. Cook over boiling
water, stirring until mixture thickens- then add softened gelatine; stir
until dissolved; remove from heat. Add cottage cheese; refrigerate until as
thick and syrupy as unbeaten egg white. Beat egg whites until quite stiff;
gradually add 1/2 cup sugar, beating until stiff. Fold in gelatine mixture,
along with pears. Turn into crumb crust. Refrigerate until serving time next
day.
For gingersnap-crumb crust:
Mix 1 1/3 cups gingersnap crumbs with 6 tablesp. soft butter or margarine
until crumbly. With back of spoon, press to bottom and sldes of 9" pie
plate, forming small rim. Bake at 375° F. 8 min.; cool.
-End Recipe Export-
-Begin Recipe Export-
Title: Petal Tarts
Keywords: Mom's, Pies, Tarts
Day before: Using your own recipe or packaged piecrust mix, make pastry.
Roll very thin, one half at a time; cut into 2 1/4" rounds. For each petal
tart, place 1 round in bottom of 2 3/4" muffin cup; then arrange 5
overlapping rounds around inside of cup, pressing gently with finger to
sides and bottom. (Let rounds come just to top of rim.) Fill with one of
fillings below. Bake in 450° F. oven 15 min., reduce heat to 300° F.; then
bake 15 to 20 min. longer.
Pumpkin Filling: Use filling for Old-Fashioned Pumpkin Pie (page 253). If
you wish, top with 3 toasted almonds. Nutted-Prune Filling: Arrange 3
pitted, cooked prunes, stuffed with walnut halves, in each tart. When tarts
are baked and still hot, brush with melted currant jelly mixed with a little
cooking sherry. Top with whipped cream.
Crunchy Mince Filling: Use prepared mincemeat. While tarts are hot, sprinkle
with chopped walnuts or pecans.
Glazed-Peach Filling: Arrange drained canned peach slices in each tart. When
tarts are baked and still hot, brush with melted orange marmalade or apricot
jam. Top with chopped nuts if you wish.
Cranberry-Topped: Bake tart shells at 450° F. 15 to 20 min. In cooled
shells, alternate layers of cream cheese, beaten with light cream till
fluffy, and sieved canned whole-cranberry sauce, ending with cranberry-sauce
layer on top.
-End Recipe Export-
-Begin Recipe Export-
Title: Lime-Cream Pie
Keywords: Mom's, Pies
1 9" buked pie shell 1/2 teasp. salt
1 env. unflavored gelatine 1 teasp. grated lime rind
1/4 cup cold wuter 4 egg whites
4 egg yolks 1/2 cup granulated sugar
1/2 cup lime juice 1/2 cup heavy cream,
1/2 cup granulated sugar whipped
Day before: Soften gelatine in cold water. In double boiler top, beat egg
yolks; stir in lime juice, 1/2 cup sugar, salt. Cook over boiling water,
stirring, until mixture thickens. Remove from heat. Add gelatine; stir until
dissolved. Add lime rind; refrigerate until as thick and syrupy as unbeaten
egg white. Beat egg whites until quite stiff but not dry; gradually add 1/2
cup sugar, beating until stiff. Fold in lime mixture, then whipped cream.
Turn into baked pie shell. Refrigerate.
-End Recipe Export-
-Begin Recipe Export-
Title: Rum Cream Pie
Keywords: Mom's, Pies
Line a well buttered pie plate with flaky pie dough, bake until golden
color, cool. Beat 6 egg yolks, gradually add 1 cup fine sugar. Soak 1 1/2
envelopes gelatin in 1/2 cup cold water. Put the gelatin and water over low
flame and stir until dissolved, and pour over egg and sugar mixture. Stir
briskly. Whip 1 pint heavy cream until stiff, fold into the first mixture,
flavor with 1/2 cup Puerto Rican Rum and 1/4 cup strong black coffee. Cool
until mixture begins to set and pour into pie shell. Chill until firm.
Sprinkle with shaved sweet chocolate, garnish edges of crust with whipped
cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Mint Blossom Pie (with Minted Apple Slices)
Keywords: Mom's, Pies
Light ans airy as spring itself! The glistening apple garnish puts this
billowy pie in the glamour class.
1 envelope unflavored gelatine
2 tablespoons cold wuter
1/2 cups thick applesauce
3/4 cup sugar
1/4 teaspoon salt
1 package (8 oz.) marshmallows
1 1/2 cups whipping cream
1/4 cup lemon juice
1 baked 9 or 10-inch pie shell
Few drops green food coloring
3 drops peppermint extract
Minted Apple Slices
Soften gelatine in cold water. Heat applesauce, sugar, salt, and
marshmallows over low heat, stirring frequently until marshmallows melt.
Remove from heat and add softened gelatine to hot mixture, stirring until
dissolved. Chill until partially congealed. Beat until fluffy. Beat whipping
cream until fluffy. Add lemon juice gradually and beat until stiff. Fold
into beaten gelatine mixture. Pour one-half of mixture into baked pastry
shell. Tint remaining filling light green with few drops green food coloring
and add peppermint extract. Spoon green layer carefully over light layer.
Chill until congealed. Garnish top of pie with Minted Apple Slices. Serve.
Minted Apple Slices: Core and pare 2 medium firm apples. Cut each into 8 or
10 slices. Combine 1 cup sugar, 1 cup water, 1/2 teaspoon peppermint
extract, and few drops green food coloring in pan. Bring to boil and add
apple slices. Simmer until apples are transparent, about 5 minutes, turning
once. Cool in syrup. For a sophisticated touch, add 2 tablespoons creme de
menthe to the syrup as it cools. Drain apples on absorbent paper. Arrange on
pie.
-End Recipe Export-
-Begin Recipe Export-
Title: Harvest Cutout Pumpkin Pie
Keywords: Mom's, Pies
Pastry: 1/2 teasp. salt
1 cup sifted all- 1/2 teasp cinnamon
purpose flour 1/4 teasp nutmeg
1/2 teasp salt 1/4 teasp. ginger
1/3 cup shortening 1/3 cup granulated
3 to 4 tablesp water sugar
Filling: 1/2 cup nonfat dry
1 3/4 cups canned milk
pumpkin 1/2 cup cold water
1 egg 1/2 cup hot water
PASTRY: Start heating oven to 425° F. In medium bowl, sift together flour
and 1/2 teasp. salt. With pastry blender or two knives, cut in shortening,
scissors-fashion, until like coarse meal. Add 3 to 4 tablesp. water, a
tablesp. at a time, tossing quickly with fork, until dough leaves sides of
bowl and forms ball. On lightly floured board, roll out dough to fit 8" pie
plate. Trim and flute edges.
Reroll trimmings 1/8" thick; cut into turkey or pumpkin shapes. On ungreased
cookie sheet, bake 8 to 10 min., or until turkey and pumpkin cutouts are
nicely browned. Then reduce heat to 375° F.
FILLING: Meanwhile, in large bowl, combine pumpkin, egg, 1/2 teasp. salt,
cinnamon, nutmeg, ginger, and sugar. Mix together nonfat dry milk and cold
water; add hot water, and stir into pumpkin mixture. Pour into pastry-lined
pie plate. Bake 1 hr., or until custard is set. Cool thoroughly; decorate
with turkey and pumpkin cutouts. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Do-Ahead Pumpkin Chiffon Pie
Keywords: Mom's, Pies
New light-and-luscious recipe for a traditional spicy pumpkin pie. Perfect
dessert after a big holiday dinner. And do-ahead easy with Kaiser Quilted
Foil.
Kaiser Quilted Henvy Duty
or Broiling Foil
1 envelope Knox Unflavored
Gelatine
3/4 cup dark brown sugar
firmly packed
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup milk
1/4 cup water
3 egg yolks
1 1/2 cups canned pumpkin
3 egg whites beaten stiff
1/4 cup sugar
9-inch baked pie shell
Mix first 5 ingredients in top of double boiler.
Stir in milk, water, eggyolks, pumpkin. Mix well. Place over boiling water.
Cook stirring constantly, until gelatine dissolves and mixture is heated
through, about 10 minutes. Remove from heat. Chill until mixture mounds when
dropped from spoon. Beat egg whites stiff and beat in sugar. Fold in
gelatine mixture. Turn into baked pie shell.
For 9" Pie Shell: No floured board needed. Roll 12" circle of pastry dough
on 14" square of Kaiser Broiling Foil. Lift foil and pastry into pie plate;
fit gently to plate. Flute pastry rim. Prick bottom and sides of pastry.
Bake 10 minutes at 450°F or until evenly brown; foil prevents over-browning.
Cool. Heap filling into shell. Wrap loosely in foil. Refrigerate overnight.
Serves 8. Garnish with whipped cream if desired.
-End Recipe Export-
-Begin Recipe Export-
Title: Eggnog Parfait Pies
Keywords: Mom's, Pies
1 package lemon-flavored gelatin
1 cup hot water
1 pint vanilla ice cream
. . .
1/4 teaspoon nutmeg
3/4 teaspoon rum flavoring
2 well-beaten egg yolks
2 stiff-beaten egg whites
. . .
4 to 6 baked pastry tart shells
. . .
Whipped cream
Candy decorettes
Dissolve gelatin in hot water. Cut ice cream in 6 chunks; add to gelatin and
stir till melted. Chill until partially set. Add nutmeg and flavoring. Stir
in egg yolks; fold in egg whites. Pour into cooled tart shells; chill till
set. Top with whipped cream and sprinkle with candy decorettes.
-End Recipe Export-
-Begin Recipe Export-
Title: Minaret Pie
Keywords: Mom's, Pies
Make 8 or 9" baked pie shell using 1/2 pastry recipe for Bambinos.
Lemon Filling:
In top of double boiler place juice and grated rind of 2 large lemons (1/3
to 1/2 cup), 6 tbsp. butter, 1 cup sugar, 3 eggs, beaten. Cook and stir over
low heat until mixture thickens and coats back of spoon. Pour into baked
shell.
Meringue Topping:
Heat oven to 275° (slow). Follow directions on Betty Crocker Meringue Mix
packet for preparing pie meringue. Spread smoothly over filling, sealing
completely to edge of crust. Prepare second packet of meringue mix in same
way--except add 1/3 cup confectioners' sugar. Press through pastry tube (or
cooky press with star plate), forming rosette design over top. Sprinkle with
granulaled sugar. Bake 1 1/2 hr. until delicately browned. Serve cool.
-End Recipe Export-
-Begin Recipe Export-
Title: Deep-Dish Peach Pie
Keywords: Mom's, Pies
Squares of rich pastry ride atop
1/4 cup enriched flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
. . .
1/4 cup drained halved maraschino
cherries
4 cups sweetened sliced peaches
1 1/2 tablespoons butter or
margarine
1 tablespoon maraschino cherry
syrup
1 recipe Flaky Pie Topper
Combine flour, salt, and nutmeg. Reserve 6 cherry halves. Add the peaches
and remaining cherries to flour mixture; toss lightly until well mixed. Turn
into a 10x6x1 1/2-inch baking dish. Dot with butter and sprinkle with cherry
syrup.
Prepare Flaky Pie Topper: Sift together 1 cup sifted enriched flour and 1/2
teaspoon salt. With pastry-blender or blending fork cut in 3 tablespoons
shortening tiil mixture resembles corn meal. Then cut in 3 tablespoons
additional shortening till pieces are size of small peas. Sprinkle 1
tablespoon cold water over part of mixture. Gently toss with fork and push
to one side. Sprinkle another tablespoon water over dry part, mix lightly.
Gather up with fingers; form in ball. On lightly floured surface, roll in
10x 7-inch rectangle, 1/8 inch thick. With pastry wheel or sharp knife, cut
six 3-inch squares. Cut small hole in center of each square; arrange on
peach mixture. Top each pastry square with maraschino cherry half. Bake in
hot oven (425°) about 40 minutes, or until pastry is crisp and nicely
browned. Makes 6 servings.
Color bright. When you are slicing peaches for dessert or for trim (as to
top Peach Parfait Pie), you can keep that pretty golden tone with a
colorkeeper (the same ascorbic-acid mixture you add when freezing
light-colored fruits). Follow label directions for mixing colorkeeper with
sugar or dissolving in water. Another way is to brush cut fruit with lemon
juice.
-End Recipe Export-
-Begin Recipe Export-
Title: Old-fashioned Peach Pie
Keywords: Mom's, Pies
3/4 cup sugar
3 tablespoons enrichcd flour
1/4 teaspoon nutmeg or cinnamon
5 cups sliced peachcs
. . .
1 recipe Plain Pastry
. . .
2 tablespoons butter or
margarine
Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread in
9-inch pastry-lined pieplate; dot with butter. (Sprinkle with extra nutmeg
or cinnamon, if desired.) Top with lattice crust; crimp cdges. Bake in hot
oven (400°) 40 to 45 minutcs or till done. Serve warm with whipped cream or
ice cream; or pass pitcher of cream.
Lattice Crust: Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or
knife. Lay lengthwise strips on top of filled pie at 1-inch intervals. Fold
back alternate strips to help you weave crosswise strips over and under,
placing them on the diagonal. Trim bottom crust and lattice strips even with
outer rim; seal edges. Dampen edge lightly with water and place extra strip
over it, covering ends of lattice. Seal, crimp edge.
Tasting-Test Kitchen note: For drained canned or frozen peaches, use only
1/3 cup sugar.
-End Recipe Export-
-Begin Recipe Export-
Title: Plain Pastry
Keywords: Mom's, Pies
2 cups sifted enriched flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
Sift together flour and salt, cut in shortening with pastry-blender or
blending fork till pieces are the size of small peas. Sprinkle water, a
tablespoon at a time, over part of mixture. Gently toss with fork; push to
one side of bowl. Sprinkle next tablespoon water over dry part, mix lightly
; push to moistened part at side. Repeat till all is moistened. Gather up
with fingers; form into ball. For double-crust pie, divide dough for lower
and upper crust. Form each in ball. Flatten ball slightly and roll 1/8 inch
thick on lightly floured surface. If edges split, pinch together. Always
roll from center out to edge. Use light strokes. Makes enough pastry for one
8- or 9-inch lattice-top pie or one 9- or 10-inch double-crust pie.
-End Recipe Export-
-Begin Recipe Export-
Title: Cherry Tarts
Keywords: Mom's, Pies, Tarts
1 No. 2 can (2 1/2 cups) tart red
pitted cherries
1/2 cup sugar
2 tablespoons cornstarch
3 or 4 drops almond extract
6 drops red food coloring
4 baked pastry shells
Drain cherries; add water to cherry liquid to make 1 cup. Combine sugar and
cornstarch; slowly stir in liquid. Cook, stirring constantly, till thick.
Add almond extract and food coloring. Cool to lukewarm. Spoon cherries into
tarts and pour the cornstarch mixture over, chill. Trim tops with baked
pastry star cutouts.
Add vanilla. Stir in confectioners' sugar till frosting is of consistency to
pour.
These tart shells are fixed in a twinkling! Roll pastry 1/8 inch. Cut in
rounds and fit over little star molds, trim edges and prick as shown. Place
on cooky sheet and bake in very hot oven (450°) 10 minutes or till golden
brown. Cool shells; spoon in cherry Filling.
-End Recipe Export-
-Begin Recipe Export-
Title: Nesselrode Pie
Keywords: Mom's, Pies
Has a frozen confection filling with a Christmas garden of cherry
poinssttias and gumdrop holly atop
3 egg whites
1/4 cup granulated sugar
3/4 cup coarsely chopped blanched
almonds, toasted
1/3 cup maraschino cherries, cut
in fourths
2 tablespoons maraschino-cherry
syrup
1 teaspoon vanilla
1/3 cup sifted confectioners' sugar
1 1/2 cups heavy cream, whipped
. . .
1 recipe Vanilla-wafer Crust
Beat the egg whites till foamy, add the granulated sugar gradually and beat
till stiff. Fold in the almonds cherries, cherry syrup, and vanilla. Fold
confectioners' sugar into whipped cream; fold into the first mixture. Pour
into Vanilla-wafer Crust and freeze firm. Garnish top with cherry
poinsettias and gumdrop holly leaves.
Vanilla-wafer Crust: Combine 1 1/4 cups fine vanilla-wafer crumbs and 1/3
cup melted butter or margarine. Press into buttered 9-inch pieplate; chill
till firm, about 45 minutes.
Cherry poinsettias: The stem mark of maraschino cherry will be the center of
flower. Holding cherry at stem end, use sharp scissors to snip it in sixths
from opposite end not quite through. Spread "petals" out around stem mark.
Gumdrop holly leaves: With rolling pin, roll green gumdrops to 1/8 inch on a
little sugar between sheets of waxed paper. Snip out holly-leaf shapes.
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-Begin Recipe Export-
Title: Plain Pastry
Keywords: Mom's, Pies
1 1/2 cups sifted enriched flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
Sift together flour and salt; cut in shortening with pastry blender or
blending fork till pieces are the size of small peas. Sprinkle 1 tablespoon
of the water over part of mixture. gently toss with fork; push to one side
of bowl. Sprinkle next tablespoon water over dry part; mix lightly; push to
moistened part at side. Repeat till all is moistened Gather up with fingers;
form into ball. For double-crust pie, divide dough for lower and upper
crust. Form each into ball. Flatten ball slightly and roll 1/8 inch thick on
lightly floured surface. If edges split, pinch together. Always roll from
center out to edge. Use light strokes. Makes enough pastry for one 8- or
9-inch double-crust pie or 4 to 6 tart shells.
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-Begin Recipe Export-
Title: Santa's Chocolate Pie
Keywords: Mom's, Pies
1 6-ounce package (1 cup)
semisweet chocolate pieces
1/4 cup water
1 tablespoon instant coffee
Dash salt
. . .
2 beaten egg yolks
. . .
1 7 1/2- or 8-ounce jar (1 cup)
marshmallow creme
1 teaspoon vanilla
1/8 teaspoon almond extract
. . .
2 stiff-beaten egg whites
1 cup heavy cream, whipped
. . .
1 9-inch baked pastry shell
In the top of double boiler combine the chocolate, water, instant coffee and
salt; heat over hot, not boiling, water just till the chocolate melts
stirring occasionally. Pour small amount of chocolate mixture into beaten
egg yolks; then return to double boiler and cook 3 minutes, stirring
constantly. Remove from heat. Stir in marshmallow creme and flavorings.
Chill. Fold in egg whites, then the cream. Pour into cooled baked pastry
shell. Freeze firm, 10 hours or overnight. To match picture: When ready to
serve border with whipped cream, add swirl of candy canes poked into
fillling at a slant. Serve promptly.
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-Begin Recipe Export-
Title: Orange Pumpkin Chiffon Pie
Keywords: Mom's, Pies
Prepare: 9-inch pie shell from Pillsbury Golden Pie Crust
Mix or Sticks. Prick generously.
Bake: at 450° for 8 to 10 minutes until golden brown. Cool.
Prepare: Orange Pumpkin Filling. Turn into baked pie shell
Chill until set, 2 to 3 hours. Garnish with orange
segments, if desired.
ORANGE PUMPKIN FILLING: Combine 1 envelope unflavored gelatin, 1/2 cup
sugar, 1/2 tsp. salt, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg and 1/4 tsp. ginger
in a sauce pan. Blend in 2 egg yolks and 1 1/2 tsp. grated orange rind. Add
1 cup Evaporated Milk; blend thoroughly. Cook over low heat, stirring
constantly, until thickened (about 10 to 15 minutes). Chill until mixture
just begins to set and is barely cool. Stir in one 1-lb. can pumpkin. Set
aside. Beat 2 egg whites until stiff. Gradually add 1/2 cup sugar,
continuing to beat until stiff and glossy. Fold into pumpkin mixture.
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-Begin Recipe Export-
Title: Wonderful Pastry 1
Keywords: Mom's, Pies
You'll need For 8' or 9" two-crust pie For 8" or 9 pie shell
Sifted all-purpoee flour 2 1/4 cups 1 1/2 cups
Salt 1 teasp. 1/2 teasp.
Shortening (except butter, 3/4 cup 1/2 cup
margarine, or salad oil)
Cold water 5 tablesp. 3 tablesp.
In bowl, mix flour and salt. With pastry blender or 2 knives,
scissor-fashion, cut shortening into flour until size of small peas. Blend
1/3 cup of this mixture with water; with blending fork, 2-tined fork, or
fingers, blend this into flour mixture until dough holds together. Form
pastry into flat round; divide in half for two-crust pie. (lf very warm day
refrigerate 1/2 hr. before rolling.) Roll out on lightly floured surface.
(For two-crust pie, roll out only half of pastry; now follow individual pie
recipe. For baked pie shell, see below.)
Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with
4-tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.
Bake at 450° F. 12 to 15 min., or till golden. Peek after 5 min.; if bubbles
appear, prick. Cool on wire rack before filling.
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-Begin Recipe Export-
Title: Wonderful Pastry 2
Keywords: Mom's, Pies
You'll need For 8 or 9" Two-crust pie For 8 or 9" pie shell
Sifted all-purpose flour 2 1/4 cups 1 cup plus 2 Tablesp.
Salt 1 teasp. 1/2 teasp.
Shortening (except butter, 3/4 cup plus 2 tablesp. 7 tablesp.
margarine, or salad oil)
Cold water 5 to 5 1/2 tablesp. About 2 tablesp. plus
1 teasp.
In bowl, mix flour and salt. With pastry blender or 2 knives,
scissor-fashion, cut two thirds of shortening into flour until like corn
meal-for tenderness. Cut in remaining shortening until like large peas-for
flakiness. (Or cut in all at once until like coarse meal.) Sprinkle water, 1
tablesp. at a time, over different parts of mixture, tossing quickly with
fork until all particles cling together when pressed gently and form dough
that clings to fork. (Use only enough water to make particles cling
together-they should not be wet or slippery. Amount may vary with flour.)
Form pastry into ball; divide in half for two-crust pie. (If very warm day,
refrigerate 1/2 hr. before rolling.) Roll out on lightly floured surface.
(For two-crust pie, roll out only half of pastry; now follow individual pie
recipe. For 8" or 9" baked pie shell, see below. )
Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with
4-tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.
Bake at 450° F. 12 to 15 min., or till golden. Peek after 5 min.; if bubbles
appear, prick. Cool on wire rack before filling.
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-Begin Recipe Export-
Title: Wonderful Pastry 3
Keywords: Mom's, Pies
You'll need For 8 or 9" two-crust pie For 8 or 9" pie shell
Sifted all-purpose flour 2 1/4 cups 1 1/3 cups
Salt 1 1/2 teasp, 1 teasp.
Cold milk* 1/3 cup 3 tablesp.
Salad oil 1/2 cup plus 1 tablesp. 1/3 cup
In bowl, mix flour and salt. Pour milk and salad oil into same measuring cup
(don't stir); add, all at once, to flour. With 4-tined fork, stir lightly
until well mixed. Form into smooth ball between cupped hands; divide in half
for two-crust pie. Roll out between 2 12" squares of waxed paper, using
short, very gentle, strokes until circle reaches edges of paper. (For
two-crust pie, roll out only one half of dough now.) Peel off top paper.
(If pastry breaks, press edges together or press piece of pastry over tear.)
With paper side up, place in pie plate. Carefully peel off paper. Gently fit
pastry into plate. (For two-crust pie follow individual pie recipe. For 8"
or 9" pie shell, see below.)
Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with
4-tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.
Bake at 450° F. 12 to 15 min., or till golden. Peek after 5 min.; if bubbles
appear, prick. Cool on wire rack before filling.
* For two-crust pie, you can substitute 5 tablesp. plus 2 teasp. ice water
for milk; for pie shell, 1/4 cup minus 1 teasp. ice water. Beat water with
salad oil until thickened and creamy. Then add immediately, all at once, to
flour. When rolling dough, use unfloured board instead of waxed paper if
desired.
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-Begin Recipe Export-
Title: American Home Pecan Pie
Keywords: Mom's, Pies
Preparation time: 10 min.
Baking time: 50-55 min.
Source: American Home Kitchens
3 eggs 1 tsp. vanilla
1 c. sugar 1/4 tsp. salt
1 c. Iight or dark corn syrup 1-1 1/2 c. pecan halves
2 tbs. melted butter or margarine 1 unbaked 9-inch pastry shell
Beat eggs slightly in medium-sized bowl; beat in sugar. Blend in corn syrup
melted butter or margarine, vanilla, salt, and pecans. Pour into unbaked
pastry shell. Bake in hot oven (400° F.) 15 minutes; reduce heat to moderate
(350° F.): continue baking 35-40 minutes or until browned and slightly
puffed. Cool before serving.
490 calories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C
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-Begin Recipe Export-
Title: Pumpkin Chiffon Meringue Pie
Keywords: Mom's, Pies
Preparation Time: 30-40 min.
Chilling time: 2-3 hrs.
Source: American Home Kitchens
1/2 c. milk
1 envelope unflavored gelatin 1 1/4 c. canned pumpkin
1/2 c. brown sugar, firmly packed 2 egg whites
1/2 tsp. salt 1/4 c. sugar
1/2 tsp cinnamon 1/2 c. heavy cream, whipped
1/2 tsp. nutmeg 1/2 c. chopped, toasted almonds
1/4 tsp. ginger (optional)
2 egg yolks, slightly beaten 1 baked 9-inch meringue shell
Combine gelatin, brown sugar, salt, and spices in top of double boiler. Stir
in egg yolks, milk, and pumpkin. Cook over hot water 5 minutes, stirring
constantly. Remove from heat; chill until slightly thickened. Beat egg
whites until foamy; add sugar, a tablespoon at a time, beating well after
each addition; continue beating until stiff peaks form; fold into pumpkin
mixture. Fold in whipped cream and almonds. Turn into cooled meringue
shells. Chill about 2-3 hours, or until firm. Garnish with meringue mounds.
MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for
meringue shells. Spoon 8 tiny mounds onto heavy brown paper or aluminum foil
on a cooky sheet. Spread remaining mixture onto bottom and sides of lightly
greased 9-inch pie pan. Bake shell and meringues as directed on package.
Cool.
300 calories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C
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-Begin Recipe Export-
Title: Colonial Grape Pie
Keywords: Mom's, Pies
Preparaton time: 25 min.
Baking time: 30-35 min.
Source: American Home Kitchens
5 c. Concord grapes (about 2 1/2 1 tbs. grated orange rind
pounds) 2 tbs. lemon juice
1 c. sugar Spice pastry for 2-crust 9-inch pie
1 1/2 tbs. quick-cooking tapioca
1/4 tsp. salt
Wash and stem grapes; slip pulp from skins; save skins. Cook pulp until
seeds loosen, about 5 minutes; press through coarse sieve to remove seeds.
Combine pulp, skins, and remaining ingredients except pastry; let stand 15
minutes. Line a 9-inch pie pan with spice pastry: fill with grape mixture.
Arrange strips of pastry in lattice design on top, moistening ends to seal
to bottom crust; flute edge. Bake in hot oven (450° F.) 10 minutes; reduce
heat to moderate (350 F.); continue baking 20-25 minutes, or until syrup
boils with heavy bubbles that do not burst.
SPICE PASTRY: Add 2 tbs. sugar, 1/2 tsp. cinnamon, 1/2 tsp. ginger, and 1/4
tsp. mace to the sifted flour in PLAIN PASTRY recipe.
400 calories per serving (1/6 of 9-inch pie) Source of vitamins A, B, C
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-Begin Recipe Export-
Title: Fudge Nut Pie
Keywords: Mom's, Pies
Preparation time: 15 min.
Baking time: 30-35 min
Source: American Home Kitchens
1/2 c. butter or margarine 1/3 c. sifted flour
1 c. sugar 2 egg whites
2 egg yolks Dash of salt
1 tsp. vanilla 3/4 c. coarsely chopped walnuts
2 sqs. unsweetened chocolate, melted 1 unbaked 9-inch nut pastry shell
Cream butter or margarine in medium-sized bowl; gradually beat in sugar and
beat until light and fluffy. Add egg yolks and vanilla; blend well. Add
melted chocolate and flour. Beat egg whites and salt in second bowl until
stiff but not dry, fold into chocolate mixture. Add walnuts; turn into
unbaked pastry shell. Bake in hot oven (375° F.) 30 35 minutes, or until
puffed across top. Cool. Serve with vanilla or coffee ice cream, or with
whipped cream, if desired.
NUT PASTRY: Sprinkle 1/3 C. finely chopped walnuts evenly on bottom and
sides of greased 9-inch pie pan; line pan with pastry.
500 calories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C
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-Begin Recipe Export-
Title: Harvest Apple Pie
Keywords: Mom's, Pies
Preparation time: 20 min.
Baking time: 35-40 min.
Source: American Home Kitchens
1/2 c. sugar 1/4 c. butter or margarine
1/2 c. brown sugar, firmly packed 6- 8 medium-sized tart apples, peeled,
1/4 c. flour cored' and diced (6 cups)
1/2 tsp. cinnamon 2 tsp. lemon juice
1/4 tsp. nutmeg 1 unbaked 9-inch cheese pastry shell
1/8 tsp. salt 1/4 c. heavy cream
Mix together sugars, flour, cinnamon, nutmeg, and salt in small bowl; cut in
butter or margarine. Sprinkle apples with lemon juice in large bowl; add 1
1/2 cups of sugar mixture; toss gently to coat apples evenly. Arrange apples
in pastry shell, sprinkle with remaining 1/2 cup mixture. Bake in hot oven
(450°F.) 10 minutes; reduce heat to moderate (350° F.); continue baking 25
minutes, or until apples are just tender. Carefully pour cream over apples
and bake 10 minutes longer. Serve warm.
CHEESE PASTRY: Cut in 1/2 c. grated Cheddar cheese with shortening in PLAIN
PASTRY recipe.
460 calories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C
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-Begin Recipe Export-
Title: Baker's Coconut Crust
Keywords: Mom's, Pies
2 tablespoons soft butter
1 package (1 1/2 cups) Baker's Coconut
Spread butter evenly in an 8- or 9-inch pie pan. Sprinkle Baker's Coconut
into the pan and pat evenly into the butter. Bake in modorate oven (350°F.)
until crisp and golden brown (10 to 12 minutes). Cool.
To serve--fill crust with your favorite flavor of Jell-O Pudding and Pie
Filling, made according to package directins, and chill until firm. Or fill
with ice cream and serve immediately.
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-Begin Recipe Export-
Title: Gay Chess Tarts
Keywords: Mom's, Pies, Tarts
Wonderful Pastry 1, 2, or 4 for 9" two-crust pie
2 eggs
1/2 cup butter or margarine
Pinch salt
1 cup granulated sugar
1/4 cup fresh, frozen, or canned lemon juice
1 cup dark or light raisins
1 teasp. vanilla extract
1/2 cup coarsely chopped walnuts
1/2 cup heavy cream, whipped
Early in day: Start heating oven to 450° F. Roll out all of pastry. Cut into
5" squares. Snugly fit each square into 2 3/4" muffin cup so corners stick
up or lay over rim of muffin pan; prick. Bake about 10 min., or until
golden. Cool on wire rack. Carefully lift from muffin pans.
In saucepan, beat eggs with fork; stir in butter, salt, sugar, lemon juice,
and raisins. Bring to full boil over low heat, stirring constantly.
Refrigerate.
At serving time: Into raisin mixture, stir vanilla and nuts. Spoon into tart
shells. Top with whipped cream. Makes about 10 tarts.
Gay Touches: Make these tarts look like sundaes: Top whipped cream with
different garnishes-whole or chopped walnuts, bits of citron and preserved
orange rind, thin slices of dates, candied or maraschino cherries (whole,
sliced, or chopped).
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-Begin Recipe Export-
Title: Wonderful Walnut Pie (or Pecan or Peanut)
Keywords: Mom's, Pies
Any Wonderful Pastry for 8" or 9" pie shell
1/2 cup brown sugar, packed
1/2 cup soft butter or margarine
3/4 cup granulated sugar
3 eggs
1/4 teasp. salt
1/4 cup white corn syrup
1/2 cup light cream
1 cup broken walnut meats
1/2 teasp. vanilla extract
7 walnut halves
Early in day: Start heating oven to 350° F. Line 8 or 9" pie plate with
pastry; trim edge even with pie plate. From pastry trimmings, cut out
dime-size circles; moisten each circle; overlap circles around rim of pie
plate, pressing down as you go.
In double-boiler top, cream together brown sugar and butter; stir in
granulated sugar, eggs, salt, corn syrup, and cream. Cook over hot, not
boiling, water 5 min., stirring constantly. Remove from heat; stir in broken
nuts and vanilla. Pour into lined pie plate. Bake at 350° F. 50 min. Arrange
walnut balves around top. Bake 15 min. longer. Cool on wire rack. (For
toasty nuts, bake pie 15 min.; then arrange nuts on top of pie, and bake 50
min.)
To Serve: This pie is delicious as is, but if desired, you may top each
wedge with small ball of vanilla ice cream or small mound of whipped cream.
PECAN PIE: Substitute pecans for walnuts.
PEANUT PIE: Substitute salted peanuts for broken walnuts. Bake 1 hr. 5 min.,
omitting extra nuts on top. Serve topped with small mounds of whipped cream
and a few peanuts.
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-Begin Recipe Export-
Title: Cutout Cherry Pie
Keywords: Mom's, Pies
Any Wonderful Pastry for 9" two-crust pie
Cream
Cinnamon
Granulated sugar
1 cup granulated sugar
2 tablesp. quick-cooking tapioca
1 tablesp. cornstarch
1/4 teasp. salt
2 No. 2 cans pitted red sour cherries packed in water
red food color
1/4 cup granulated sugar
1/2 teasp. almond extract
Early in day: Start heating oven to 450° F. Line 9" pie plate witb pastry;
trim edge even with pie plate. Roll out bit more pastry; with,pastry wheel,
cut out 4 or 5 3/4"-wide strips. Moisten one side of pastry strips with
water; then press strips gently against inside edge of pastry in pie plate,
to make stand-up rim with serrated edge. Roll out rest of dough; using
cardboard pattern, cut out 6 umbrellas with curved handles, making each 3
1/2" long, 1" wide, with handle about 2 1/2" long. Place umbrellas on cookie
sheet; brush with cream; sprinkle lightly with mixture of cinnamon and
sugar; bake 5 min., or until golden brown.
In saucepan, mix together thoroughly 1 cup sugar, tapioca, cornstarch, and
salt. Drain cherries well, reserving 1 cup juice; add juice to sugar
mixtuxe. Add red food color to mixture, to make good red color. Cook over
low heat, stirring constantly, until clear and thickened. Add well-drained
cherries and 1/4 cup sugar; cook, stirring, 3 min. longer; stir in extract.
Pour into lined pie plate. Bake 10 min.; then reduce heat to 400° F., and
bake 10 to 15 min. longer, or until crust is brown and done. Cool on wire
rack about 1 hr.; then arrange umbrellas on top, and finish Cooling. Pie
will seem very juicy while hot but will thicken on cooling.
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-Begin Recipe Export-
Title: Berry-Patch Parfait Pie (with Pineapple variation)
Keywords: Mom's, Pies
1 baked 9" pie shell
1 pkg. lemon-flavored gelatin
1 1/4 cups hot water
1 pt. strawberry ice cream
1 1/2 cups sliced, washed, hulled strawberries
1/2 cup heavy cream, whipped
About 1 hr. before serving or early in day: In 2-qt. saucepan, dissolve
gelatin in hot water. Add ice cream by spoonfuls, stirring until melted.
Refrigerate right in pan until thickened but not set--about 15 min. Fold in
berries, reserving a few for garnish. Turn into baked pie shell. Refrigerate
until set--about 25 min. Garnish with circle of whipped cream. Tuck in
reserved strawberry slices.
PINEAPPLE PARFAIT PIE: Omit water; use pineapple juice drained from 1 No. 2
can crushed pineapple, plus enough water to make 1 1/4 cups liquid.
Substitute vanilla ice cream for strawberry. Omit strawberries. Fold in
drained canned crushed pineapple from 1 No. 2 can.
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-Begin Recipe Export-
Title: Lime-Snow Pie (with Lemon and Pineapple variations)
Keywords: Mom's, Pies
1 baked 9" pie shell
3/4 cup granulated sugar
7 tablesp. flour
2 tablesp. cornstarch
1/2 teasp, salt
2 1/4 cups boiling water
3 egg yolks
1/4 cup granulated sugar
3 tablesp. grated lime rind
6 tablesp. lime juice
3 egg whites
1/4 teasp. salt
6 tablesp. granulated sugar
Early in day: In double-boiler top, combine 3/4 cup sugar with flour,
cornstarch, and 1/2 teasp. salt. Slowly stir in boiling water. Cook over
boiling water until smooth and thick. Beat yolks with 1/4 cup sugar; slowly
stir in hot mixture, blending well. Return to double boiler; cook over
boiling water, stirring occasionally, 5 min. Add lime rind and juice. Remove
from heat at once; cool. Beat egg whites with 1/4 teasp. salt until frothy;
gradually add 6 tablesp. sugar, a little at a time, beating well after each
addition. Continue beating until stiff peaks are formed. Fold this meringue
into cooled lime mixture. Turn into baked pie shell. Refrigerate at least 5
hr. before serving. lf desired, garnish with few raspberries.
PINEAPPLE-SNOW PIE: Reduce 3/4 cup sugar to 2/3 cup. Substitute lemon rind
for lime rind, 2 tablesp. lemon juice for lime juice. When folding in
meringue, also fold in 2/3 cup well-drained canned crushed pineapple.
LEMON-MERINGUE PIE: Substitute lemon rind and juice for lime rind and juice.
Turn cooled lemon mixture into pie shell. Spoon meringue, in mounds, over
lemon filling, spreading it right onto edge of crust. Bake at 400° F. 8 to
10 min., or until delicately browned. Cool on wire rack, away from drafts.
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-Begin Recipe Export-
Title: Lattice Coconut-Custard Pie
Keywords: Mom's, Pies
1 baked 9" pie shell
4 eggs, slighlly beaten
1/2 cup granulated sugar
1/2 teasp. salt
1 teasp. vanilla extract
2 cups milk
1/2 cup shredded coconut
1/2 teasp. nutmeg
1/3 cup semisweet chocolate pieces
1 teasp. vegetable shortening
Several hours ahead: Start heating oven to 350° F. To eggs, add sugar, salt,
vanilla, and milk; beat well. Add coconut. Pour into greased 9" pie plate
that has been set in shallow baking pan; sprinkle with nutmeg. Set in oven;
into baking pan, pour enough hot water to come three fourths way up side of
pie plate. Bake 35 min., or till silver knife inserted in center comes out
clean. Cool at room temperature.
When shell and custard are cool, melt chocolate with shortening over hot,
not boiling, water. Meanwhile, slip custard into shell this way: Tilt
custard-filled pie plate a bit. With small spatula, gently pull custard away
from all sides of plate. To complete loosening, hold plate level with both
hands; shake gently. Now hold custard, tilted, over shell, with far edge of
custard just above and close to far edge of shell; shake gently. As custard
slips out, pull plate back toward you till custard is in shell. To make
chocolate top, dip metal or wooden skewer into melted-chocolate mixture and
draw it across top of pie in crisscross manner, dipping skewer into
chocolate as needed. Let settle a few minutes; then serve at once.
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-Begin Recipe Export-
Title: Fruit-Duet Pie
Keywords: Mom's, Pies
2 cups dried apricots
1 tablesp. quick-cooking tapioca
1 cup granulated sugar
1/8 teasp. salt
Any Wonderful Pastry for 9" two-crust pie
1 No. 2 1/2 can pineapple chunks, drained
1 tablesp. grated lemon rind
1 tablesp. butter or margarine
Light cream
Night before: Pour 2 cups boiling water over apricots. Let soak overnight.
Early in day: Start heating oven to 450° F. Drain apricots, reserving 1/4
cup juice. Combine this juice with tapioca, sugar, and salt; let stand 15
min. Meanwhile, line 9" pie plate with pastry; roll out top crust. Combine
apricots, pineapple, lemon rind, and tapioca mixture; toss together gently.
Pour into lined pie plate; dot with butter. Adjust top crust; brush with
cream. Bake 15 min.; then reduce oven temperature to 375° F., and bake 45
min. longer. Let cool on wire rack.
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-Begin Recipe Export-
Title: Cranberry-Fluff Pie
Keywords: Mom's, Pies
1 baked g" pie shell
1 env. unflavored gelatine
1/4 cup cold water
1/2 cup qranulated suqar
1/3 cup cold water
2 egg whites
1/8 teasp. salt
1 tablesp. fresh, frozen, or canned lemon juice
1 teasp. almond extract
1 cup heavy cream
1/2 large can whole-cranberry sauce
1 1/2 teasp. cornstarch
Early in day: Soften gelatine in 1/4 cup cold water. Boil sugar and 1/3 cup
water till mixture forms soft ball (235° F. on candy thermometer) ; stir in
gelatine until dissolved. Beat egg whites till quite stiff; slowly pour
syrup over them, beating. After all syrup is added, beat 1 min. longer; then
add salt, lemon juice, almond extract. Whip cream; fold into gelatine
mixture; turn into baked pie shell. Refrigerate until set. In saucepan,
combine cranberry sauce, cornstarch; heat till thickened; cool; spread on
pie, in star shape. Refrigerate thoroughly before serving. (You may thicken
1 can cranberry sauce with 1 tablesp. cornstarch, and spread over entire pie
top.)
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-Begin Recipe Export-
Title: Mile-High Fig Pie (alternate for Cranberry-Fluff Pie)
Keywords: Mom's, Pies
1 baked 8" pie shell
1 cup dried figs
3 egg yolks
1/2 cup commercial sour cream
1/4 cup lemon juice
Pinch salt
1/2 cup granulated sugar
1/2 cup coarsely chopped walnuts
1 teasp. vanilla extract
1 tablesp. grated lemon rind
3 egg whites
1/4 teasp. salt
6 tablesp. granulated sugar
Early in day: Pour boiling water over figs; let stand 5 min.; drain. With
scissors. snip off stems; then coarsely snip up figs. In saucepan, beat egg
yolks slightly; stir in figs, sour cream, lemon juice, salt. and 1/2 cup
sugar. Bring to boil over low heat. stirring; then boil, stirring, 3 min.
Refrigerate until cool, stiff. Start heating oven to 350° F. Into fig
mixture, stir nuts, vanilla, lemon rind; pour into pie shell. Beat egg
whites with 1/4 teasp. salt till frothy; add 6 tablesp. sugar, a little at a
time, beating well after each addition. Continue beating till stiff peaks
are formed; heap on pie; spread right onto edge of crust. Bake 12 to 15
min.; cool.
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-Begin Recipe Export-
Title: Mocha Angel Pie
Keywords: Mom's, Pies
3 egg whites
1/4 teasp, cream of tartar
Dash salt
3/4 cup granulated sugar
2 pkg. (2 cups) semisweet chocolate pieces
1 tablesp. instant coffee
1/4 cup boiling water
1 cup heavy cream, whipped
1 teasp. vanilla extract
Early in day or day before: Start heating oven to 275° F. Beat egg whites
until quite stiff; gradually add cream of tartar, salt, and sugar, beating
until stiff and satiny. Spread about two thirds of this meringue over bottom
and sides of well-greased 8" pie pIate. Drop remaining meringue, in mounds,
aIong rim of plate, pulling each mound up into points. Bake 1 hr., or until
shell is light brown and crisp. Cool on wire rack, away from drafts.
In double boiler over hot, not boiling, water, melt chocolate pieces.
Combine instant coffee and boiling water; stir into melted chocoIate. Cool 5
min., stirring now and then; fold into whipped cream with vanilla. Pour into
meringue shell. Refrigerate until well chilled.
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-Begin Recipe Export-
Title: So Easy Banana Caramel Pie (alternate for mocha angel pie)
Keywords: Mom's, Pies
1 baked 8" pie shell
1/4 cup cold water
2 egg yolks
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup all-purpose flour
1/4 teasp. salt
1 cup boiling water
1 tablesp. butter or margarine
1/2 teasp. vanilla extract
3 or 4 ripe bananas
1/2 cup heavy cream
Early in day: In saucepan, mix cold water with egg yolks; stir in combined
sugars, flour, and salt. Gradually add boiling water, stirring briskly.
Cook, stirring, 3 to 5 min., or until smooth and thick. Add butter and
vanilla; cool 5 min., stirring occasionally. Pour into baked pie shell.
Refrigerate till serving time.
To serve: Slice bananas over filling. Whip cream; spread over all.
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-Begin Recipe Export-
Title: Peach Crumble Pie
Keywords: Mom's, Pies
1 unbaked 9" pie shell
2 No. 2 1/2 cans cling-peach slices
2 tablesp. cornstarch
1 tablesp. grated lemon rind
2 tablesp. lemon juice
1/2 teasp. almond extract
Few drops yellow food color (optional)
1/4 cup granulated sugar
1/4 cup soft butter or margarine
1 cup crushed corn flakes
Early in day: Start heating oven to 450° F. Prick pie shell well; bake about
8 min., or until partly baked; remove to wire rack to cool a bit. Reduce
oven temperature to 425° F.
Drain peaches well, reserving 1 1/4 cups syrup. In saucepan, stir reserved
syrup into cornstarch until smooth. Cook, stirring, until clear and
thickened. Add peach slices, lemon rind and juice, almond extract, and food
color. Pour into partly baked pie shell. On top, with 2 forks or spoons,
arrange peach slices to form pin wheel.
To make crumbs, combine sugar, butter, and corn flakes until well mixed and
crumbly; arrange around outer edge of pie, placing a few on center top. Bake
about 20 min., or until crumbs are tinged with brown. Cool on wire rack.
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-Begin Recipe Export-
Title: Upside-Down Apple Pie
Keywords: Mom's, Pies
Pastry:
1 1/4 cups sifted 1/2 cup walnut
all-purpose flour halves
1/2 teaspoon salt 1/3 cup light brown
1/3 cup shortening sugar, firmly
1 egg packed
1 tablespoon lemon 1/2 cup granulated
juice, fresh, sugar
frozen, or canned 2 tablespoons flour
Filling 1/2 teaspoon
3 large greening cinnamon
apples 1/4 teaspoon nutmeg
2 tablespoons 1/4 teaspoon salt
butter or
margarine
Pastry: Sift flour and salt into a bowl. With a pastry blender or two
knives, cut in shortening until mealy. Beat egg and lemon juice together
slightly; with a fork, stir into flour mixture until it holds together.
Gather pastry into 2 balls: wrap in waxed paper; -hill while filling is
prepared.
Filling: Pare, core, and slice apples. Sliced, they should measure 3 cups.)
Jet out a 9-inch pie pan, and pour melted butter or margarine over bottom.
Place walnuts, flat side up, in pan: sprinkle brown sugar over nuts. Mix
granulated sugar, flour, cinnamon, nutmeg, salt, and sliced apples. Start
your oven at 375F, or moderate. Get out pastry, and roll one ball into a
thin, 11 inch circle. Prick with fork tines; place in pan, on top of sugar
and nuts. Cover with apple mixture. Now roll second ball of pastry into a
10-inch circle; arrange over apples. Crimp pastry edges to seal pie
securely; trim off excess pastry; prick top to let steam escape. Bake 30 to
35 minutes, or until pastry is nicely browned. Cool in pan about 5 minutes;
then invert on serving plate and remove pan. Serve warm.
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-Begin Recipe Export-
Title: Apple-Pineapple Pie
Keywords: Mom's, Pies
Pastry for 2 eggs
1-crust pie 1 1/2 tablespoons
4 large greening cornstarch
apples* 1/2 cup sugar
1 can (1 Ib, 4 oz) Pinch salt
crushed
pineapple
Start oven at 425F, or hot. Make pastry, your own or a mix: line a 9-inch
pie pan. Bake pastry 15 to 20 minutes, or until nicely browned.
Meanwhile, pare, core, and cut apples in thin slices. Drain pineapple;
measure I cup of syrup. Separate egg yolks from whites. Make smooth paste of
cornstarch and 1/4 cup pineapple syrup; stir into egg yolks. Over low heat,
cook remaining 3/4 cup pineapple syrup with 1/4 cup sugar, salt, and fresh
apple slices about 5 minutes. Drain; set apples aside. Pour thin stream of
hot syrup into cornstarch mixture, stirring vigorously so eggs won't curdle.
Pour back into saucepan: cook mixture, stirring constantly, to a boil. Now
remove from heat; add apple slices (either fresh ones you have cooked, or
canned ones right from can) and drained pineapple. Cool slightly.
Beat egg whites and pinch of salt until eggs hold a soft shape. gradually
add remaining sugar, and continue beating until meringue holds precise
points. Spoon apple-pineapple filling into baked pie shell: cover with
meringue. Bake in 325F, or slow, oven 10 to 15 minutes, or until meringue is
golden. Serve cold.
*Or 1 can (1-lb-4-oz size) apple slices.
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-Begin Recipe Export-
Title: Apple Pie With Ginger
Keywords: Mom's, Pies
Pastry for 1/4 cup orange
2-crust pie marmalade
5 to 6 medium 1 tablespoon
greening apples finely chopped
1/2 cup sugar crystallized
3 tablespoons flour ginger
1/4 teaspoon 2 tablespoons
cinnamon butter or
1/4 teaspoon salt margarine
1 egg yolk
Make pastry, your own or a mix, and line 9-inch pie pan. Save remaining
pastry for top crust. Chill both until filling is prepared.
Start oven at 400F, or moderately hot. Pare, core, and slice apples. Mix
sugar, flour, cinnamon, salt. Toss apples in mixture until slices are well
coated. Pile into unbaked pastry shell; spread top with marmalade; sprinkle
with chopped ginger and bits of butter or margarine. Cover with pastry top,
slashed in several places: seal edges; crimp. Last, brush pastry with
mixture of slightly beaten egg yolk and 1 tablespoon water. Bake 40 to 45
minutes, or until pastry is golden and apples are tender.
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-Begin Recipe Export-
Title: Apple-Cottage-Cheese Pie
Keywords: Mom's, Pies
Pastry for 2 eggs
1-crust pie 1/4 teaspoon salt
3 medium greening 1/2 cup light cream
apples 3/4 cup milk
1 cup sugar 1 cup creamed
1/2 teaspoon cottage cheese
cinnamon 1 teaspoon
1/4 teaspoon nutmeg vanilla extract
Make pastry, your own or a mix, and line 9-inch pie pan. Chill while you
prepare filling.
Start oven at 450F or hot. Pare, core, and slice apples very thin (you
should have 2 cups). Cook apples, 2 tablespoons water, dash of salt in
covered saucepan until tender (use gentle heat). At this point, apples
should be quite dry but still shapely. Remove from heat; stir in 1/2 cup
sugar, cinnamon, nutmeg. Set aside.
Beat eggs and salt slightly. Heat cream and milk together until film shines
over surface. Slowly pour into eggs, beating vigorously; add sieved cottage
cheese, remaining sugar, vanilla extract.
Spoon cooked apple slices into unbaked pastry shell; pour cottage-cheese
mixture over top. Bake 15 minutes; then reduce oven heat to 325F, or slow,
and bake 30 minutes longer, or until knife tested in center comes out dry.
Serve at room temperature.
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-Begin Recipe Export-
Title: Apple Pie With Cheese Pastry
Keywords: Mom's, Pies
Cheese Pastry:
1 2/3 cups sifted 1 cup sugar
all-purpose flour 1/4 teaspoon salt
1/4 teaspoon salt 1/4 teaspoon
1 cup grated cinnamon
Cheddar cheese, Grated rind of
loosely packed 1/2 lemon
1/2 cup shortening 1 tablespoon lemon
1/4 cup ice water juice
Filling: 1 tablespoon butter
3 large greening or margarine
apples
To make pastry: Sift flour and salt. Add cheese, forking it into flour to
distribute evenly. With pastry blender or two knives, work in shortening
until mixture looks mealy. Dribble in ice water; stir until pastry holds
together. Divide in half; roll one half on lightly floured board, and fit
into 9-inch pie pan. Save remaining pastry for top crust. Refrigerate both
while you make filling.
Start oven at 450F, or hot. Pare, core, and cut apples into thin slices. Mix
sugar, salt, cinnamon, and lemon rind. Put layer of apples in unbaked pie
shell; cover with part of sugar mixture. Continue layering apples and sugar
until all are used. Sprinkle lemon juice and bits of butter or margarine
over apples. Cover with top pastry, slashed in several places; seal edges;
crimp. Bake l0 minutes; reduce oven heat to 350F, or moderate; continue
baking 45 minutes longer. Serve warm or at room temperature.
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-Begin Recipe Export-
Title: French Deep-Dish Apple Pie
Keywords: Mom's, Pies
Pastry Filling
2 1/2 cups sifted 6 large greening
all-purpose flour apples
1/2 teaspoon salt 1 cup sugar
3/4 cup butter or 1/2 teaspoon nutmeg
margarine 1/2 teaspoon
2 egg yolks cinnamon
7 tablespoons 1/4 teaspoon salt
apple cider 2 tablespoons flour
1 tablespoon lemon 3/4 cup raisins
juice, fresh,
frozen, or canned
To make pastry, sift flour and salt into a bowl. With a pastry blender or
two knives, work in butter or margarine until mixture is mealy. Mix slightly
beaten egg yolks with cider and lemon juice. Dribble over flour-fat mixture;
stir lightly until pastry holds together. Divide in half, and line a deep,
9-inch pie dish. Save remaining pastry for top crust. Chill both while you
make filling.
Start oven at 350F, or moderate. Pare, core, and slice apples thinly. Mix
sugar, nutmeg, cinnamon, salt, and 1 tablespoon flour. Toss raisins in
remaining flour. Now spoon about 1/3 of apple slices into pie shell;
sprinkle with part of sugar mixture and some of raisins. Continue to layer
filling in same order until all ingredients are used. Cover with top crust,
slashed in several places; seal edges securely; crimp. Bake 60 to 80
minutes, or until crust is golden. Cool.
Last step: Mix 1 1/2 cups confectioners' sugar with 2 tablespoons water.
Spread over top crust, just as if frosting a cake,
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-Begin Recipe Export-
Title: Apple-Custard Pie
Keywords: Mom's, Pies
Pastry for 4 eggs
1-crust pie 1/4 cup milk
8 small greening 2 tablespoons
apples* melted butter or
1 cup sugar margarine
Grated rind of 3 egg whites
2 lemons 1/2 teaspoon
1 tablespoon vanilla extract
lemon juice
Make pastry, your own or a mix, and line 9-inch pie pan. Chill while you
prepare filling.
Start oven at 375F, or moderate. Pare, core, and cut apples in thick slices.
Cook with 1/2 cup water until soft; then mash smooth, and sweeten with 1/2
cup sugar. Stir until sugar is dissolved. Add lemon rind and juice.
Beat eggs thoroughly; then stir in milk, melted butter or margarine, and 2
cups apple mixture; pour into unbaked pie shell. Bake 10 minutes; then
reduce oven heat to 325F, or slow, and bake 35 minutes longer.
Toward end of baking period, beat the 3 egg whites until they hold a shape;
add remaining sugar gradually, and continue beating until meringue holds
definite points. Stir in vanilla extract. Spread meringue over top of baked
pie, and bake another 12 to 15 minutes, or until meringue is golden. Serve
at room temperature.
*Or 2 cups canned applesauce.
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-Begin Recipe Export-
Title: Apple Pie With Soft-Hard Sauce
Keywords: Mom's, Pies
Pastry for 1 tablespoon
2-crust pie cinnamon
8 to 9 large 2 tablespoons
greening apples* butter or
2 cups sugar margarine
*Or 2 cans (1-lb-4-oz size) apples.
Make pastry, your own or a mix, and line a round 9-inch cake pan or deep
dish pie plate. Save part of pastry for top crust. Chill both while you
prepare filling.
Start oven at 450F, or hot. Pare, core, and slice apples very thin. Mix
sugar and cinnamon. Put layer of apple slices in unbaked pie shell; cover
with part of sugar mixture. Continue layering apples and sugar till all are
used. Dot with butter or margarine; cover with top crust. Slash in several
places; seal edges of pie securely; crimp. Bake 10 minutes; reduce oven heat
to 350F, or moderate, and continue baking 45 to 50 minutes (20 minutes only,
for canned apples).
Serve with Soft-Hard Sauce: Work 1/2 cup butter or margarine until soft (use
an electric beater if you have one). Gradually add 1 1/2 cups confectioners'
sugar, and continue working until very creamy. Now add 1/4 cup cognac or
rum, and beat until sauce is fluffy. Serve over warm pie.
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-Begin Recipe Export-
Title: McCall's Flaky Pastry
Keywords: Mom's, Pies
This recipe makes enough pastry for a 2-crust, 9-inch pie. Half the recipe
is plenty for a pastry shell or a 1-crust pie. Pastry likes coldness, gentle
handling, speed. Keep these in mind, and you'll be a successful pastry cook.
2 cups sifted 2/3 cup shortening
all-purpose flour 5 to 6 tablespoons
1 teaspoon salt ice water
Sift flour and salt into a bowl. Dump in shortening; with two knives or a
pastry blender, work until mixture looks mealy. Dribble in ice water, and
stir with fork until pastry clings together. With your hands, shape into a
ball; roll, on a lightly floured board, with light, swift movements of
rolling pin. Pastry should be about 1/8 inch thick. Chill before baking.
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-Begin Recipe Export-
Title: Lemon Parfait Pie
Keywords: Mom's, Pies
1 8" Graham-Cracker Crust 1 1/4 cups hot water
(page 84) 1 teasp. grated lemon rind
1 pkg. lemon-flavored 3 tablesp. lemon juice
gelatin 1 pt. vanilla ice cream
Make pie shell, reserving 3 tablesp. crumbs. In 2-qt. saucepan, dissolve
gelatin in hot water; add lemon rind and juice. Add ice cream by spoonfuls,
stirring until melted. Refrigerate until thickened but not set- 25 to 30
min. Turn into pie shell, sprinkle reserved crumbs on top. Refrigerate until
firm- 25 to 35 min.
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