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An assorted collection of handwritten vintage pie recipes, just like grandmother use to bake from scratch, taken from recipe boxes during the decades of the 1950's, 60's and 70's. A little history of women gathered here for your enjoyment. These recipes are yours to use, free.  I have collected recipe boxes for many years and have decided to share my finds with you.  All recipes were found in these boxes and journals were handwritten.  They were passed down from one generation to the next, from neighbor to neighbor, and from friend to friend. Enjoy!  The first pie recipe is my mother's recipe.

So far, the old fashion pie recipes housewives took the time to write down include pizza pies - always delicious, there a a few pies from scratch and here you will find homemade pumpkin pies among other ways to prepare pumpkins.

Home. Angels or Devils. Apple Recipes Barbeques Beef Dinners and Steaks. Breads, Muffins, and Rolls. Cake Recipes. Casserole Dishes Carry In Dishes Candy. Chicken, Poultry Dishes Chili Recipes Chow Mein Cobbler & Crisp Recipes Cookies. Dips and Party Mix Recipes Fish, Shrimps, & other Swimmers Fudge. Gravy - Gravies Helpful Hints Italian Ice Cream Recipes Jams, Jellies, Marmalades Lunch Box Sandwich Spreads Marshmallows Mexican Pancakes, Hotcakes, BuckWheats and Syrups Pickles and Picklers. Pizza Pies Popcorn Recipes Porkchops, Piggies, and other Oinkers Potato, Potatoes Pudding Salad Recipes. Sandwich Recipes Sauces, Condiments Sauerkraut Scary Recipes Soups and Chowders Uncategorized Unusual Recipes Vegetable Bin Vintage Recipe Books Molasses Recipes Booklet Other Booklets Old Pillsbury's Booklet Vintage Coconut Pamphlet Calumet Booklet - Pamphlet

Here it is, Homebaked Apple Pies like my mom baked.  That's her, up top in the photo with me beside her.  Wow, 1972!  What a long time ago that was.  Sigh. Here goes, just like my mom made: Make your children go out back and  pick about 10 ripe apples from the tree. I don't know what kind of apples these were, but they were both sweet and tart if you bit into one.  The tree was planted there before I was born. The apples were green with a brown spotted spot look.  Nothing like any apple I've ever seen since. Have your children peel, core, and pare your apples.   Take out two pie shells purchased from Super Duper. (If you don't have them in the freezer, tell your teenager to run over to Super Duper on bike and get you a couple pie crust.)  Take children's cup up apples, mix with some cinnamon, nutmeg, brown sugar, a dash of salt.  Never measure anything, just go by the look and taste of mixture. A smidge of real lemon. Sprinkle with flour to thicken and mix a little longer.  Remember to use the wooden spoon or else it won't taste right. (She really said that.) Now, put mixture in a pie shell, dot here, there, and everywhere with little clumps of real sweet butter.  Smear milk around shell crust's top, add other shell crust on top. (the smeared milk helps hole the two crust together, mom said)  Now - Using a brush, put milk over all.  Mom said the milk made the crust brown nicely. Using fork, jab several holes on top.  Bake in pre-heated oven at 350 degrees until nice and brown. That was how my mom made apple pie.  A true vintage recipe.

Moc Apple Pie From Mrs. Lillian McGee (Make Pastry For Two Crusts, 9-inch) Filling 1 stack pack of saltine crackers 2 cups of water 2 cups of sugar butter or margarine cinnamon 2 teaspoons of cream of tartar 2 tablespoons of lemon juice 1 teaspoon of grated lemon rind Roll out bottom crust of pastry and fit into a 9 inch pie plate.  Break crackers coarsely in crust.  Combine water, sugar and cream of tartar in sauce pan.  Boil gently for 15 minutes.  Add lemon juice and rind.  Cool.  Pour syrup over crackers and dot generously with the butter.  Sprinkle with cinnamon and cover with top crust.  Trim and flute edge together.  Cut slits in top crust to let steam out.  Bake in hot oven, 425 degrees, for 20 to 30 minutes, or until crust is crisp and golden brown.  Serve warm with cheese or whipped cream.

Read, "The Story of the Missing Cookie Jar" by PenVampyre.  A delightful little Christmas story with mouthwatering  recipes for the most wonderful time of the year! Read "Santa and the Magic Key".  An entertaining story for the holidays, plus recipes for your Christmas.  A story by Robin Wallace. Read "Easter and Where NOT to Hide Eggs"  Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon Food and Genealogy.  A story By Robin L. Wallace.  Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes. "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry.  Memories of my father and his version of Kickapoojoyjuice.

This Pumpkin Pecan Pie recipe was written on a white piece of paper, stuffed in a recipe box from California 3 slightly beaten eggs 1 cup canned pumpkin 1 cup sugar 1/2 cup dark corn syrup 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 unbaked 9 inch pastry shell 1 cup chopped pecans In small mixing bowl, combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon, and salt.  Mix well.  Pour into unbaked pastry shell.  Top with chopped pecans.  Bake in moderate oven (350 degrees), about 40 minutes or till knife inserted halfway between center and edge comes out clean.  Chill, serve topped with whipped cream.  Makes one 9 inch pie.

Good Pie 3 cups sugar 9 level Tablespoons flour 1 cup butter 3 eggs 1 cup milk 1 teaspoons lemon extract 1 teaspoons vanilla Combine sugar and flour.  Melt butter and add to sugar and flour.  Add milk and flavoring.  Put into unbaked pie shell.  Bake in slow oven 325 to 350 degrees until it sets.  About 45 minutes.  Good with coconut in the mix.

A family favorite pie from the recipe box of Mrs. Eva McNemar Spicy Apple Pie 6 large tart apples sliced thin 1 cup sugar 1/2 teaspoon nutmeg 1/8 teaspoon salt 1 teaspoon lemon juice 1 tablespoon butter 1 teaspoon cinnamon Roll half the dough, eighth of an inch thick, and line in a nine inch pie plate.  Fill pie shell with sliced apples. Mix sugar, spices, salt, and lemon juice, and sprinkle over apples.  Dot with butter, and moisten edge of pie with water. Roll remaining dough for top crush and cut a few slits to permit steam to escape.  Fit over apples and seal edge of pie.  Bake in oven 425 degrees for 50 to 60 minutes. Pie Crust 2 1/4 cups sifted flour 5 tablespoons cold water 1 teaspoon salt 3/4 cup shortening Sift flour and salt together.  Add half of the shortening, and cut until mixture is as fine as meal.  Add remaining shortening and continue cutting until particles are the size of navy beans.  Sprinkle water gradually over mixture.  Wtih fork, work lightly into a dough.  Add just enough water to moisten.

Bride's Pie A vintage recipe found among recipes dated 1950 Part 1 1/4 cup of cold water 1 envelope of gelatin 3 egg yolks, slightly beaten 1 cup of milk 1/2 cup of sugar 1/4 teaspoon of salt Mix together and cook in double boiler until like custard. Part 11 3 egg whites 1/8 teaspoon of salt 1/2 cup of coconut  1 teaspoon of vanilla Beat the egg whites until stiff and add the other three remaining ingredients.  Fold the mixture into the custard mixture and put into baked pie shell.  Brown extra coconut and put on top of pie.

Coconut Pie 2 eggs, yolks only 2 tablespoons of corn starch 1 lump of butter 1 pint of sweet milk 3/4 cups of sugar Add the egg yolks, corn starch, sugar, butter and milk together.  Cook until thickens, then add as much coconut as desired.  Pour into a baked pie shell.  Beat the whites of the eggs and add some sugar, before beating.  Spread on pie and return to oven until light brown. Miss Emma P. MeIntire, who lived in Bridgeport, wrote, "I have made this pie for several years and those who have tried it think it is wonderful.

French Chocolate Pie Cream 1/2 cup butter with 3/4 cups sugar.  Stir in 2 squares cooled melted Baker's unsweetened chocolate.  Add 2 eggs, one at a time, beating at high speed 5 minutes, after each addition. Fold in 2 cups thawed Cool Whip. Pour into a cooled baked 9" pie shell.  Chill until firm - about 2 hours or freeze.

Grandma Elicker's Breakfast Crumb Pie from Donna Sparks 1 cup flour 1/2 cup sugar Crisco the size of walnuts 1 tsp. baking powder Mix together flour, sugar, and Crisco.  Cross blend with knives until crumb like.  Take out 1/4 cup. Add the baking powder to the remaining crumbs.  Add enough water to make a stiff batter.  Pat out thin as you can in an unbaked pie shell.  Sprinkle remaining crumbs over top.  Bake for 25 minutes.  @ 375 degrees.

"Real Good Pecan Meringue Pie", she wrote on the top of the index card. Beat 1 cup Karo light or dark syrup, 1 cup sugar, 1 cup chopped Pecans, 3 eggs, 2 Tablespoons melted Oleo and  1 teaspoon vanilla.  Pour into unbaked 9 inch pie shell.  Bake at 350 degrees for 1 hour or till almost set in the center.  Cool.  Beat 3 egg whites to soft peaks, gradually beat in 1/3 cup Karo - white.  Spread over pie to the edge.  Bake at 425 degrees for 5 minutes.  Cool.

Coconut Blender Pie from Pat Barada Put into blender: 4 eggs 3/4 cup sugar 1/4 cup fogtened butter 1 cup coconut 2 cups milk 1/2 cup bisquick 1 tsp. vanilla Blend for 3 minutes, then pour into greased 9" pan. Let set for 5 minutes, then bake at 350 degrees for 40 minutes.  Makes it's own crust.  Top with cool whip and coconut.

Pecan Meringue Pie - "Real Good!", she wrote in the margin.  Beat 1 cup Karo light or dark, 1 cup sugar, 1 cup chopped pecans, 3 eggs, 2 Tablespoons melted Oleo*, 1 teaspoon vanilla together.  Pour into unbaked 9" pie shell.  Bake at 350 degrees in the oven for 1 hour or until almost set up in the center.  Cool.  Beat 3 egg whites to soft peaks, gradually beat in 1/3 cup Karo (White) Spread over the pie to the edge.  Bake at 425 degrees for 5 minutes or until peaks are brown. *Oleo Margarine or Oleomargarine had wide use during the 30's and 40's as a substitute for butter. Oleomargarine was invented in 1869, but wasn't popular for use until World War l. It gained wider acceptance in the 1979 with the "I Can't Believe Its Not Butter" campaign.  People thought margarine would be better for them.      Read more about Oleo.

Old Fashion Vinegar Pie "A longtime family favorite". wrote Mrs. Flossie Hannah. 1/2 teaspoon of nutmeg 3 tablespoons of flour 1/8 teaspoon of salt 1 cup water 1 cup of sugar 3 tablespoons of vinegar 3 egg yolks 9 inch pie shell 2 tablespoons of butter ' Mix sugar with nutmeg, flour and salt.  Melt butter in water and add vinegar.  Add sugar mixture, gradually and stir until smooth.  Cook over boiling water until thick, stirring occasionally.  Beat egg yolks slightly and beat in a portion of the hot mixture and cook 1 to 2 minutes longer, stirring constantly.  Cool rapidly.  Pour into a baked cooled 9 inch pie shell.  Make the meringue topping with 3 egg whites.  This makes enough filling for one pie.

Rhubarb Custard Pie Recipe box of Oren Clevenger 1 pastry recipe 3 cups rhubarb (1 inch pieces) 1/2 cup sugar 2 tablespoons cornstarch 1/3 teaspoon salt 1 egg 3/4 cup white syrup 1 tablespoon melted butter Put the rhubarb in the unbaked pie shell, then mix sugar, cornstarch, salt, egg, syrup and butter together and pour over the rhubarb.  Cover with top crust and bake at 350 degrees for 30 minutes.

According to my grandmother's notes, this recipe came to her in 1-16-75 from Bonnie Sheridan.  She wrote the recipe was excellent. 1 unbaked 9" pie shell 3 eggs, well beaten 2 Tablespoons melted butter 1 cup dark corn syrup 1 teaspoons vanilla 1/2 cup sugar 1/4 teaspoons salt 3/4 cup shredded coconut 1/2 cup rolled oats Mix ingredients well together, adding coconut and rolled oats last.  Pour into unbaked pie shell.  Bake in preheated, 350 degree oven, 50 to 55 minutes. Marian Boone's Topping for Apple Pie Called Sugar Crumb Topping 3/4 cups firmly packed light brown sugar 1/4 cups granulated sugar 3/4 cups sifted all purpose flour 1/4 tsp. salt 1/2 cup margarine Blend and spoon over fruit. Marian Boone's Topping for Cherry Pie 1/2 cup sugar 3/4 cups flour Mix those two together. Cut in 1/3 cup butter.  Sprinkle over fruit.

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