Pies
Golden Pumpkin Pie
What could be more appropriate for the holidays than golden Pumpkin Pie. The crust crimped with a knowing hand. Flaky, tender, tinged with brown. The pumpkin filling cool, smooth, slyly spiced. Each bite to be eaten leisurely with a sip from a cup of steaming coffee.
1½ cups cooked or canned pumpkin
¾ cup sugar
½ teaspoon salt
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1¼ teaspoon cinnamon
3 slightly beaten eggs
¾ cup evaporated milk
1 cup milk
Use your favorite crust
Combine pumpkin, sugar, salt and spices; blend. Add eggs and milk, mixing thoroughly. Pour into 10-inch pastry-lined piepan. Bake in hot oven (450 degrees) 10 minutes; then bake in moderate oven (325 degrees) about 50 minutes or until mixture doesn’t adhere to a knife.
The above amounts of spices give a golden, mildly spiced pumpkin pie. One teaspoon ginger, ½ teaspoon nutmeg, one teaspoon cloves, 1¼ teaspoon cinnamon give a more richly spiced darker pie. Either is delicious.
Cherry Coconut Bavarian Pie
1 package cherry-flavored gelatin
1¼ cups hot water
½ cup canned cherry juice
2 teaspoons lemon juice
1 cup drained canned red sour cherries
1½ cups shredded coconut
¾ cup cream, whipped
1 baked 9-inch pie shell
Dissolve gelatin in hot water. Add fruit juices. Chill until slightly thickened. Then place in bowl of ice and water and whip with rotary egg beater until fluffy and thick like whipped cream. Chop ½ cup of the cherries. Add to Jell-O mixture. Fold in ¾ cup of the coconut and one-half the whipped cream. Turn into cold pie shell and chill until firm. Spread with remaining whipped cream and garnish with remaining cherries and coconut.
Old-Time Lemon Pie
1½ cups sugar
7 tablespoons cornstarch
1½ cups water
3 beaten egg yolks
1 teaspoon grated lemon peel
2 tablespoons butter or margarine
½ cup lemon juice
1 baked 9-inch pastry shell
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar
Combine sugar, cornstarch and salt in saucepan. Stir in water. Bring to a boil over medium heat and cook, stirring constantly till thick, about 3 to 5 minutes.
Remove from heat; stir small amount of hot mixture into egg yolks, then return to mixture in pan.
Bring to a boil and cook 1 minute, stirring constantly. Remove from heat.
Add lemon peel and butter. Slowly stir in lemon juice. Cool to lukewarm. Pour into cooled baked pastry shell.
Beat egg whites with one teaspoon lemon juice until soft peaks form. Gradually add sugar, beating until stiff.
Spread meringue over filling, sealing to edges of pastry to avoid shrinking. Bake in moderate oven (350 degrees) 12 to 15 minutes or until meringue is golden brown.
Spring Fruit Pie
1 cup fresh strawberries, cut in halves
1 cup fresh pineapple, cut in chunks
1 cup fresh rhubarb, cut in 1-inch pieces
¾ cup sugar
2 tablespoons minute tapioca
1 teaspoon orange rind (grated)
Pastry
Mix fruit, sugar, tapioca and orange rind, and let stand while preparing the pastry. Fill pie shell and arrange strips of pastry across top of pie. Bake at 400 degrees for 45 to 55 minutes. Makes one 9-inch pie.
Quick Strawberry Pie
This may be the recipe that prompted the expression, “easy as pie to do.” It’s a Quick Strawberry Pie made with a Corn Flake crust. The crust requires no baking; the filling no cooking. What could be an easier, more wonderful way to use the season’s first strawberries? It’s a recipe that will take its place next to Strawberry Shortcake for the most popular way of using sweet fruit.
3 cups Corn Flakes
¼ cup butter or margarine
2 tablespoons sugar
1 quart fresh strawberries
2 tablespoons sugar (about)
1 cup whipping cream
Crush Corn Flakes into fine crumbs. Blend butter and sugar. Stir in Corn Flakes crumbs; mix well. Press evenly and firmly around sides and bottom of 9-inch pie pan. Chill.
Wash berries; add sugar and arrange in Corn Flakes Crumb Crust. Whip cream until stiff; sweeten to taste. Pile on top of strawberries. Serve at once.
Eggnog Chiffon Pie
Pie plate, 9 inch
1 baked pie shell, 9 inch
3 egg yolks
¼ cup sugar
1½ cups dairy eggnog
1 tablespoon (1 envelope) unflavored gelatin
¼ cup milk or dairy eggnog
3 egg whites
¼ cup sugar
½ teaspoon vanilla
½ cup whipping cream
2 tablespoons sugar
Unsweetened chocolate shavings
Chill baked pie shell. Beat egg yolks until thick and lemon-colored; add sugar. Heat 1½ cups dairy eggnog over low heat; mix a small amount of heated eggnog with eggs, then return all to pan. Cook over low heat, stirring constantly, until mixture coats a metal spoon. Remove from heat. Soften gelatin in ¼ cup milk or eggnog. Add to hot eggnog mixture; stir until gelatin is dissolved. Cool. Beat egg whites until foamy; add sugar and continue beating until stiff. Fold into the cooled custard mixture along with vanilla. Chill until mixture begins to congeal; pour into prepared crust and chill until set. When ready to serve, whip cream until stiff; fold in sugar. Spread sweetened whipped cream over pie; top with chocolate shavings.
Note: To prepare the chocolate, shave 1 square (1 oz.) of chocolate with a vegetable peeler or a sharp-edged knife.
Cheesenog Pie
1 baked pie shell, 9 inch
1 package orange flavored gelatin
1 cup boiling water
1 (12 oz.) carton cottage cheese, sieved
1 cup commercial eggnog
½ cup mixed candied fruit
red and green candied cherries
Dissolve gelatin in boiling water. When cool, add cottage cheese and eggnog. Chill in refrigerator until almost set. Fold in mixed fruit. Pour into baked pie shell. Garnish with candied cherries. Chill until set.
Raisin Walnut Meringue Pie
Top any menu with a good homemade dessert and you’ll keep your family thinking you’re the best cook in the world. A golden-topped fluffy meringue crowns a handsome one-crust pie filled with the taste surprise of California raisins. The rich filling is accented with chopped walnuts and fragrant spices. For variety try it with a graham cracker crust.
1 cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
2 eggs separated
1 cup sour cream
1 cup dark or golden raisins
1½ teaspoons lemon juice
½ cup chopped walnuts
1 baked pastry shell, 9 inch
¼ teaspoon cream of tartar
Combine ¾ cup sugar, cornstarch, salt and spices in top of double broiler. Blend in egg yolks. Add sour cream, raisins and lemon juice. Cook over low heat, stirring constantly. Cool. Add walnuts and pour into baked pastry shell. Top with meringue. Bake in moderate oven (350 degrees) about 15 to 18 minutes until delicately browned. To make meringue, beat egg whites until frothy. Add cream of tartar and continue beating until peaks begin to form. Gradually beat in remaining ¼ cup sugar, beating until stiff and glossy. Makes one 9 inch pie.
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