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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.
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.
Key Lime Pie
Peacn PIe Recipe
Homemade Pie Recipes
Pie Recipe
Favorite Pie Recipes
Apple Pie Recipe
Home Baked Pies
Chocolate Pie Recipe
Sugar Candy Treats       History of Candy      Candy History Part Deux.      Celebrities Favorite's.
Weird  Candy Trivia.    Growing Candy    Crispy Treat's History.  Update 10-29-2018
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.
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.
Vintage Homemade Pie Recipes
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.
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.
Old Fashion Vinegar Pie
"A longtime family favorite." Mrs. Flossie Hannah wrote.

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.
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.
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.
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:

Have your children pick about 10 ripe apples from your apple tree. I don't know
what kind of apples w
ere in my parent's back  yard, but the apples 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.
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.
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.
"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.
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.
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.
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.