Combine gelatin, ¾ c. sugar, and salt in top of double boiler (save remaining ¼ c. sugar for later.) Stir in milk and egg yolks; cook over boiling water, stirring constantly, until mixture thickens slightly and coats a spoon. Divide mixture between 2 small bowls (about 1 cup in each); beat cream cheese into mixture in one bowl, blending until smooth, then slowly stir in ¼ c. lemon juice; stir remaining ¼ c. lemon juice into mixture in second bowl; chill both until they begin to thicken. Pour thickened cheese-gelatin mixture into baked pastry shell; wash strawberries; save perfect ones; hull remaining berries and slice over top of cheese-gelatin layer; chill while making second layer. Beat egg whites until foamy in large bowl; add remaining ¼ c. sugar, 1 tbsp. at a time, beating well after each addition, until meringue stands in stiff peaks; fold in thickened lemon-gelatin mixture. Swirl on top of layer in shell; chill; top with halved berries.
Pastry for 2-crust pie
Line 9" pie pan with pastry. Combine strawberries, tapioca, sugar, salt and lemon juice; mix gently but thoroughly with fork; pour into pie pan. Arrange strips of pastry over filling, lattice fashion; trim; flute edge. Bake at 425 for 45 to 50 min. Remove from oven. At once pour ½ cup heavy cream slowly and carefully into openings in lattice top. Let stand 15 min. Serve warm.
Drain juice from pineapple (¼ c.) and combine with hot water in top part of double boiler. Set drained pineapple aside. Combine flour, cornstarch, sugar and salt. Gradually add cold water, mixing well. Beat egg yolks lightly and add. Add to hot water stirring constantly and cook until thickened. Cook for 2 min. more and remove from heat. Add butter, lemon juice, rind and grated pineapple, mix well and let cool about ½ hour. Beat egg whites until stiff but not dry, fold into filling. Gently pour into baked and cooled pie shell, garnish with whipping cream. Serves 8 generously. This pie keeps well for the next day, shell will not become soggy.
PIE SHELL (Baked on the outside of the pie pan--turn pan upside down):
Sift together flour and salt. Cut in shortening with pastry blender until small particles are formed. Gradually add water mixing lightly until all is moistened, gather up with fingers. Form into a ball. On lightly floured surface roll out to fit a 10" pie plate (glass preferred) on the outside. Do not roll too thin. Gently transfer pastry to outside of pie plate, trim edge with knife. Prick pastry with fork and place in a 450 oven. Bake for 8-10 min. When well cooled, remove to large cake plate.
Mother’s Note: This is the recipe I sent in to the Pillsbury Contest, 1964. There was no response.
Fill a greased 1-qt. baking dish with thinly sliced apples. Sprinkle apples with cinnamon and lemon rind and lemon juice. Mix together flour, brown and white sugar, butter and salt. Make into a paste and spread over the apples evenly. Bake in a hot oven (425) 40 min. or until apples are tender. Serve hot or warm. Cinnamon-flecked thin cream may be served with it, or a thin custard. Serves 6-8.
Put peaches in 1½ qt. baking dish. Stir in lemon juice. Mix 2/3 c. sugar, the flour and cinnamon and add to peaches. Dot with butter. Prepare pastry according to package directions. Roll a little larger than top of dish. Cut several slits at center and put over peaches. Turn edges under and press firmly to side of dish; flute or press with fork. Brush top with milk and sprinkle with sugar. Bake at 425 for 15 min. Reduce heat to 350 and bake about 25 min. longer. Serve with cream or ice cream. Serves 4-6.
Arrange 4 c. whole berries in pre-baked pie shell. Cut some of berries in half if necessary to fill spaces left by whole berry contour. Crush remaining berries; heat to simmering and cook gently 2 or 3 min. Strain through fine sieve or cheesecloth. Be sure to extract all juice. To this juice add water enough to make 1½ cups liquid. Mix cornstarch and liquid (1½ c.) in saucepan. Bring to a boil, stirring constantly, until thick and clear (4 to 5 min.) Remove from heat, add butter, sugar, lemon juice and salt. Cool; then pour over berries in pastry shell. Chill until firm. Top with whipped cream.
Prepare baked pastry shell. Pest egg yolks in top of double boiler; blend in sugar (for filling), lemon juice, and salt; cook, stirring constantly, over simmering water until thick; remove from heat. Soften gelatin in cold water; blend into hot egg-yolk mixture; stir until dissolved; fold in crushed strawberries and almond extract. Pour into medium-size bowl; chill until mixture thickens. Beat egg whites in second medium-size bowl until stiff but not dry; lightly fold into chilled strawberry mixture. Whip ½ c. cream in small bowl until stiff; fold into strawberry mixture. (Save remaining ½ c. cream for topping.) Pour filling into baked pastry shell; chill several hours, or until firm in center. Just before serving, whip remaining cream in medium-size bowl until stiff; stir in sugar (for topping) and vanilla; spoon in ring around edge of filling; if desired, garnish with fresh strawberry halves.
Sift together 1 cup all purpose flour and ½ tsp. salt into mixing bowl. Cut in 1/3 cup shortening until particles are fine. Sprinkle 3 to 4 tbsp. cold water over mixture stirring with fork, until dough is moist enough to hold together Form into a ball. Fit crust into a 9" piepan, prick with form and bake at 450 for 10 to 12 min.
TANGY FILLING: Combine 1 c. sugar, ½ c. sifted all-purpose flour, ¼ tsp. salt and 2 to 3 tsp. grated lemon rind in saucepan. Add 1¼ c. water, ¼ to 1/3 c. lemon juice and 1 cup (9 oz. can) crushed pineapple; blend well. Bring to a boil, stirring constantly; cook over medium heat until thick. Blend a little of the hot mixture into 3 slightly beaten egg yolks. Add to hot mixture in saucepan and cook for 2 min. longer, stirring constantly. Stir in 1 tbsp. butter. Cover and cool. Pour into pie shell; spread with meringue. Bake at 350 for 12-15 min.
MERINGUE: Beat 3 egg whites with ¼ tsp. cream of tartar until slight mounds form when beater is raised. Gradually add 6 tbsp. sugar, beating well after each addition. Continue beating until meringue stands in stiff, glossy peaks. (For a special high, light meringue, use 5 egg whites and increase the sugar to 10 tbsp.)
Make one 9" pie shell.
Mix in saucepan:
Gradually stir in 1½ c. hot water
Cook over moderate heat. Stir constantly, until mixture thickens, boils. Boil 1 minute. Take from heat. Beat a little of hot mixture into 3 slightly beaten egg yolks. Beat egg yolk mixture into rest of hot mixture. Return to heat and boil 1 min., stirring constantly. Remove from heat. Stir until smooth. Blend in: 3 tbsp. butter, 4 tbsp. lemon juice, 1½ tbsp. grated lemon rind. Pour hot filling into warm baked pie shell (no need to cool). Cover with
MERINGUE: Beat until frothy 3 egg whites, ¼ tsp. cream of tartar. Gradually beat in 6 tbsp. sugar. Beat until stiff and glossy. Bake 5 to 8 min. at 400, until delicately broiled. Cool at room temperature, away from drafts.
Dissolve Jell-O in hot liquid in 2-qt. saucepan. Add ice cream by spoonfuls, stirring until melted. Then chill until thickened, but not set (10-35 min.) Fold in fruit. Turn into pie shell. Chill until firm (10-30 min.)
Dissolve Jell-O in hot water in 2-qt. saucepan. Add ice cream by spoonfuls, stirring until melted. Then chill until thickened, but not set (15-20 min.) Fold in bananas. Turn into pie shell. Chill until firm (10-15 min.)
Dissolve Jell-O in hot water in 2-qt. saucepan. Add ice cream by spoonfuls, stirring until melted. Then chill until thickened, but not set (15 - 20 min.) Fold in berries. Turn into pie shell. Chill until firm (20-25 min.)
Use same method as above:
Use same method as above:
Combine sugar, flour, cornstarch and salt, blending well. Add beaten egg yolks, and add a little of the milk, then add to scalded milk. Cook in double boiler until thick. Add vanilla and butter. Cool. Slice bananas over bottom of pie crust. Pour over cream filling, cover top lightly with meringue and brown in oven.
Scald 2 c. milk in double boiler. Beat egg yolks and sugar together until creamy, add salt and chocolate. Pour into the sugar mixture a little of the hot milk, mix well, then add slowly to the scalded milk, stirring thoroughly. Add gelatin soaked in the 4 tbsp. cold milk. Cook until mixture coats a spoon. Pour over the stiffly beaten egg whites, add vanilla, blend well and pour into a baked graham cracker pie shell. Chill. Serve with whipped cream.
In top part of a double boiler, mix together gelatin, sugar, salt and egg yolk; add lemon juice and water, and stir until blended. Place over hot water and cook until thickened. Beat cheese (warmed to room temperature) until soft; blend into egg mixture. Chill until syrupy. Beat egg white until stiff and gradually beat in the 3 tbsp. sugar; fold into custard and turn into crumb shall; chill. Carefully spoon over filling; chill again. Top with sweetened whipped cream.
Beat eggs, gradually fold in sugar. Fold in dry ingredients sifted together. Add vanilla. Add hot milk (combine quickly and get it in the oven as fast as possible.) Bake in large pie tin in med. oven (350). then cool, split and fill with the following mixture:
Heat milk in double boiler. Mix dry ingredients with small amount of cold milk reserved from the 2 c. Cook until thick. Beat yolks slightly. Add to mixture. Cook one minute. Beat whites until stiff. Fold in. Add vanilla and cool. Spread whipped cream on top.
Beat eggs well, gradually add sugar. Sift flour, then measure adding baking powder and salt. Add to batter. Heat milk almost to the boiling point with butter. Add this to batter quickly, stirring until Just blended. Turn into cake pan (get into oven as quickly as possible) bake at 350 for 25-30 min. Cut in half when cool.
Heat milk in double boiler. Mix dry ingredients with small amount of cold milk reserved from the 2 cups. Cook until thick. Beat yolks slightly, add to mixture. Cook 1 min. Beat whites until stiff, fold into choc. mixture. Add vanilla and cool. Put between split layer. Frost top with whipped cream.
VARIATION: Whipped Cream Filling:
Mother’s Note: Nice dessert for company. Double the cake. Makes 2 layers.
In double boiler combine ½ c. brown sugar, flour and salt. Gradually stir in milk. Cook, stirring until thick. Cook, covered, stirring occasionally 10 min. longer. Beat egg yolks with ¼ c. brown sugar; stir in a little sauce, add to remainder in double boiler. Cook stirring 2 min. Add butter, vanilla; cool. Turn filling into baked 9" pie shell. Cover with meringue. Bake 12 - 15 min.
Beat egg yolks with sugar, mix cornstarch with a little water to make a smooth paste; add to first mixture. Then add milk and salt. Cook in double boiler until thick. Remove from fire; add butter and vanilla. Cool, add beaten whites of eggs, or reserve for a meringue. Pour into a baked crust. If meringue is used, spread on top and return to oven to brown. Otherwise, spread top with whipped cream.
Combine sugar, cherry juice, tapioca, salt, cherries, extract, and red food coloring; let stand 2" min. Line a 9" pie plate with pastry. Fill crust. Dot filling with butter. Adjust lattice top; crimp edges high. Gently fold a strip of foil around rim of crust, covering fluted edge. (This guards against boil-over in oven and overbrowning.) Bake at 550 for 15 min. Lower oven setting to 375 and bake about 45 min. more.
*If using frozen pitted tart red cherries (thawed), decrease sugar in the recipe to 1/3 c. and omit red food coloring.
Fresh cherries: Rinse and stem fully ripe red sour cherries. Pit cherries. Combine 3 cups pitted cherries, 1 to 1½ c. sugar, ¼ c. flour and dash salt. Put in 8" pie plate.
Mother’s Note: For 1 can cherries and juice: Use 1 c. sugar, 1 heaping tbsp. tapioca, salt, almond extract, if desired. Bake 15 min. at 450; 20 min. more at 350 deg.
Cook slowly about 15 min. Add 2 tsp. vanilla. Pour into baked shell and cover with meringue made from the egg whites.
Chiffon Pumpkin Pie
Put milk on low heat to warm slowly, add butter to milk. Combine pumpkin, egg yolks, sugar, salt and spices. Slowly add warm milk to pumpkin mixture. Add vanilla. Beat egg whites until very fluffy but not dry, fold into pumpkin. Pour into a 9" unbaked pie shell. Sprinkle finely chopped walnuts if desired. Bake at 425 for first 15 min., then lower oven to 350 and continue to bake for 15-20 min. longer.
Scald milk (reserve 1/3 c.), add chocolate; when thoroughly melted, add egg yolks mixed with some of the sugar. Combine remaining sugar, flour and salt. Mix with 1/3 c. milk and add to the hot mixture. Cook until thick, stirring constantly. Cover with meringue.
Pare, quarter, and slice apples; arrange in unbaked pastry shell. Mix together sugar, graham cracker crumbs, flour, nut meats, cinnamon and salt; sprinkle over apples. Melt butter and pour over the topping. Bake at 350 for 1 hr., or until apples are tender. Serves 8. Top with whipped cream or vanilla ice cream if you wish a richer dessert after a light meal.
Fill a greased 1½ qt. glass baking dish with thinly sliced apples. Sprinkle apples with cinnamon and lemon rind and lemon juice. Mix together flour, brown and white sugar, butter, and salt. Make into a paste and spread over the apples evenly. Bake at 425 for 40 min. or until apples are tender. Serve hot or warm. Cinnamon-flecked thin cream may be served with it, or a thin custard.
Mix ½ to 1 c. sugar (depending on sweetness of berries) with ¼ c. flour and 1/8 tsp. salt. Toss lightly with 4 c. washed, hulled strawberries. Fill 1 qt. baking dish with fruit mixture and dot with 2 tbsp. butter. Top with pastry, fold edges under and press firmly to rim of dish. Flute edge and cut slashes in pastry to allow steam to escape. Bake at 425 for 25 min. or until browned. Serve warm with whipped cream or plain cream.
(Note from Janet: Over all the years of their marriage, Dad always requested this type of strawberry pie. Mother never did make him one but she found this recipe somewhere and was always going to make it “someday.”)
In double boiler, combine gelatin with 2 tbsp. of the sugar. Stir in the water, eggnog and lightly beaten egg yolks. Place over simmering water and cook, stirring until custard thickly coats a metal spoon. Remove from heat, stir in lemon rind, juice and rum. Cool slightly. Beat egg whites with remaining 4 tbsp. sugar until moist peaks form; fold into custard. Cool, then mound in crust; chill. Top with cream to serve.
Press into a 9" pie pan. Bake 8 min. at 375.
Drain cherries, saving juice. Place the cherry juice, sugar and food coloring in saucepan and bring to a boil. Add lemon juice. Combine 1¼ c. remaining cherry juice with cornstarch and blend until smooth. Stir cornstarch mixture into cherry juice and sugar mixture and cook, stirring constantly, until clear and thick. Add cherries and bring to the simmering point. Remove from heat and cool before filling pastry lined pie pan. Weave lattice top on the pie, bake at 450 for 15 min., then reduce heat to 350 for 30 min. Remove and cool thoroughly before serving.
Prepare pastry for 9" two-crust pie, except add 4 tsp. orange extract and finely grated rind of 1 orange before adding boiling water or milk. Make filling using 20-oz. Jar Borden’s None Such Instant Mince Meat or 9-oz. pkg. Borden’s Condensed Mince Meat. Cut six 1¼" circles with cookie cutter in a circle on top pastry of pie about l" from trip (one in center of each piece.) Bake 30 to 35 min. at 425. To serve: Cut six ½" wide circular strips of orange peel from 1 to 2 oranges and soak 6 sugar cubes in about 2 tbsp. of orange extract (must be at least 80% alcohol). Curl up strips of orange peel to resemble orange blossoms; place in pie openings. Insert a sugar cube in each blossom. Ignite cubes with match and serve pie blazing!
Melt chocolate with butter over low heat, stir until blended. Remove from heat and gradually add milk. Mix sugar, salt, cornstarch; beat in eggs and vanilla, blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans and sprinkle over top. Bake at 375 for 35-40 min. or until puffed. Filling will be soft, but will set while cooking. Cool at least 4 hours before serving.
Wash, drain and hull strawberries. Place 1 qt. of berries in the pastry shell. Spoon strawberry glaze over the whole berries, making sure all berries are covered. Cool. Before serving, cover with whipped cream.
GLAZE: Crush ½ qt. berries and combine with water, sugar and cornstarch in saucepan. Bring to boil and boil 2 min. or until clear. Add butter and enough red coloring to give an attractive color; strain.
Cook raisins in boiling water until tender. Mix flour and sugar and add to raisins stirring until thick. Add lemon and butter, cool slightly and bake between two crusts, or put into one baked crust and top with cream.
Beat egg yolks and add brown sugar beating thoroughly. Slowly add hot milk, stirring constantly. Add butter and cook in double boiler until thick. Add gelatin, softened in ¼ c. cold water for 5 min., then vanilla. Remove from heat and cool until partially set. Beat egg whites very stiff, adding granulated sugar gradually to them. Then fold the egg whites into the cool gelatin mixture. Fold in ½ cup of Hawaiian Crunch and whipped evaporated milk. Pour into baked pastry shell and chill until set. Sprinkle with ¾ c. Hawaiian Crunch over the top of the pie before serving.
Note from Janet: There is no recipe for Hawaiian Crunch. She may have decided to just use nuts or coconut.
Note from Debbie: I vaguely remember there being some kind of canned “Hawaiian Crunch” that we just got at the store.
Soften gelatin in cold water. Combine ½ c. sugar, salt, milk, cream and beaten egg yolks in top of double boiler. Cook over hot water until mixture thickens. Add gelatin; stir until dissolved. Add vanilla and nutmeg. Pour into a bowl and place in a pan of ice cubes; stir occasionally. Beat egg whites and cream of tartar until foamy. Gradually beat in remaining ½ c. sugar until stiff. Fold into cooled mixture. Add rum flavoring to taste. Pour into cooled pie shell. Chill. Top with whipped cream. Sprinkle with nutmeg, if desired
Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Then add pecans. Pour into pie shell. Bake at 375 until top is firm and just begins to crack - about 40 min. Cool at least 3 hr.
Mix ingredients together, adding nuts last. Pour into 9" pie pan lined with pastry. Bake at 450 for 10 min., then reduce heat to 325 and continue baking until a silver knife blade inserted in center of filing comes out clean.
VARIATION (FROM BETTY C.):
Bake at 375 for 40 -50 min.
Combine sugar, cornstarch and salt. Add milk gradually and cook over direct heat until thick and clear, about 6 min. stirring constantly. Add beaten egg yolks and cook over low heat 6 min. longer continuing to stir. Remove from heat; add lemon juice, grated peel and margarine. Cool. Pour into pastry shill. Top with meringue.
Add 2 cups boiling water. Cook until thick, stirring constantly.
Add: 3 egg yolks, slightly beaten into which a little of the hot mixture has been blended, simmer for 2 min., stirring constantly. Blend in ¼ c. lemon juice, 2 tbsp. butter, 1 tbsp. grated lemon rind. Turn cooled filling into baked pastry shell. Top with meringue and brown lightly at 350 deg.
Notes: Be sure to let the mixture cook the 2 minutes after the egg yolks are added. It may become “runny” if you don’t. For the best meringue, be sure to add sugar a teaspoonful at a time, to partially beaten egg whites. Let meringue touch pie crust edge so it won’t shrink from the sides while browning at 350 for 10 to 15 min.
PINEAPPLE CREAM PIE: Small can crushed pineapple. Use juice in place of water. Use 7 tbsp. cornstarch.
Beat 3 eggs with 1 c. of light corn syrup and 2/3 c. sugar. Stir in 1½ c. chopped salted macadamia nuts, 2 tbsp. melted butter, and 1 tsp. vanilla. Blend well. Line a 9" pie plate with flaky pastry, pour in the filling, and bake at 325 about 50 min., or until crust is golden brown and filling is set. Cool, then chill pie. Serve with whipped cream, if desired.
Combine 2 tbsp. sugar and 1 tbsp. cornstarch in saucepan. Add 2 c. water. Cook over medium heat, stirring constantly until mixture is thick and clear. Be sure this mixture is cool before beating egg whites. Beat 3 egg whites (room temperature) with 1/8 tsp. salt and ½ tsp. vanilla, until soft mounds form. Add 6 tbsp. sugar gradually, beating well after each addition. Add cornstarch mixture. Continue beating until meringue stands in stiff peaks. Extend meringue well to edge of crust. Bake at 375 on middle rack of oven, until delicately brown.
Prepare ½ standard pastry recipe. Press dough lightly into a ball, wrap, and chill in refrigerator 10-15 min. Roll out on a lightly floured pastry cloth or board. Place in a 9" pie plate. Fold overhang under and crimp the edges.
Prepare apples and arrange them in the pastry shell in layers. Mix flour, nutmeg and brown sugar and sprinkle on each layer of apples. Add lemon juice and heavy cream. Top with the granulated sugar and dot with butter. Cover with a small circle of aluminum foil, cut just to cover the apples. Bake in a very hot oven, 450 for 10 min. Then reduce the heat to 400 and continue baking for 45 min. to 1 hr., or until the apples are tender and the filling has bubbled up around them. Makes one 9" pie.
6 or 8 large apples; whole cloves; lemon peel; sugar; ½ pint cream. Core the apples, stick 2 or 3 cloves into each one, fill the holes with granulated sugar and a tiny piece of lemon peel. Bake at 400 until soft. When cool, remove skin and cloves. Mix the apples with enough powdered sugar to sweeten to taste. Fill the baked pie shell and cover with sweetened whipped cream. Sprinkle with chopped nuts.
Cream butter and sugar. Add other ingredients. Mix well. Line pie plate with plain pastry, pour in filling, and bake 40 min. at 350. Chill. Cover with thin layer of whipped cream and garnish with pecan halves.
Strain pumpkin and mix with milk, sugar, beaten eggs, salt and spices and beat two minutes. Pour into pie plate which has been lined with pastry. Bake at 450 for 10 min. Then reduce heat and bake 45 min. at 350. Long, slow cooking brings out the flavor of the pumpkin.
Note from Janet: Mother crossed out the cloves. She never used it, but I prefer cloves in Pumpkin Pie myself.
Thaw raspberries and drain well. Measure juice and add enough water to make 1 c. liquid. Stir in contents of package Danish Dessert, add raspberries. Bring to a full boil, boil 1 min. Peat egg whites stiff but not dry. Pour hot dessert over egg whites slowly, stirring constantly. Pile filling into pastry shell. Cool, chill, garnish with whipped cream.
Prepare pastry as directed on package. Roll and fit into a 9" piepan. Bake 10 min. Cool. Thaw raspberries. Drain very well. Combine raspberry juice and lemon juice in a measuring cup; add enough water to make ¾ cup. Add hot water to raspberry-flavored gelatin in a medium-sized bowl; stir until dissolved. Stir in fruit juices. Chill until the consistency of unbeaten egg white. Remove from refrigerator; set bowl in ice water. Add unbeaten egg whites and salt. Whip mixture with a rotary beater until thick and fluffy. Fold in ¾ of the whipped cream and the drained raspberries. Pour mixture into cooled pastry shell. Chill 2 to 3 hours. Garnish top with rest of whipped cream.
Combine ingredients, boil until thickened. Pour while very hot into pastry lined pie pan.
BATTER: 1 c. shortening; 1 c. sugar; 1 egg; 1½ tsp. baking powder; ½ c. milk, 1½ c. flour.
Cream butter, add sugar and egg. Mix well, sift flour and baking powder and sift together. Add flour and milk alternately to sugar mixture. Mix into a very stiff batter. Drop from spoon over the hot cherry filling. Bake 35 min. at 375. Serve either hot or cold with whipped cream.
Note: Mother wrote other amounts of the batter ingredients on back of card. Perhaps she found these were better: 1/3 c. shortening, 2/3 c. sugar, 1 egg, 1 tsp. baking powder, 1/3 c. milk, 1 c. flour.
In top part of small double boiler, mix first 3 ingredients and spices. Stir in egg yolks and next 3 ingredients. Cook, stirring over simmering water 10 min., or until very thick. Add nuts and pour into shell. Beat egg whites until foamy. Gradually add granulated sugar and beat until stiff. Spread on hot filling, covering edges well. Bake at 400 for 5 min., or until golden brown. Cool.
To mashed squash (which should be as dry as possible), add sugar, spices, and salt. Mix well. Add milk and beaten egg yolks. Add butter and fold in stiffly beaten egg whites. Bake at 450 for 10 min., then 30 min. longer at 350.
Stem, wash and drain berries and put in a pan. Pour sugar over them.
Place on stove. Stir until liquid forms. Cook long enough for sugar to melt well. When the sugar melts the juice will be enough without more liquid added. While the above is cooking, take 2 heaping tbsp. flour and 2 tbsp. butter. Mix these to a smooth paste. Stir flour mixture into berries and cook until mixture is thick and clear. Pour into baked pie shell and top with meringue made with 3 egg whites and 3 tbsp. sugar. Spread over top and brown in oven. Dream Whip may be used in place of meringue.
Prepare pastry for a 9" pie crust according to package directions. Turn mincemeat into unbaked pie shell. Combine apples, 1/3 c. sugar and lemon juice. Arrange, over mincemeat. Mix together the ½ c. sugar and flour. Cut in butter until mixture is crumbly. Sprinkle mixture over apples. Bake at 450 for 10 min. Reduce oven temp. to 325. Bake 4-5 min. longer.
Dissolve Jello, sugar, and salt in hot water. Add strawberry juice and lemon juice. Chill until mixture has thickened. Meanwhile, prepare dessert topping according to package directions. Fold dessert topping and strawberries into gelatin. Pour into pie shell. Chill until firm. Take extra pastry dough and roll thin. Cut out strawberry leaf shapes with a sharp knife. Brush diluted red and green food coloring on berries and leaves. Bake in cookie sheet at 425 for a few minutes. Cool and arrange on pie.
Put gelatin in 1/3 c. cold water and let stand while making custard. In upper part of double boiler, put egg yolks, half the sugar and lemon juice. Cook till custardy. Remove from stove, add gelatin, beat in good. Beat egg whites with remainder ½ c. sugar, then fold into custard mixture. Put in 9" cold baked pie shell. Chill and top with whipping cream to serve.
Heat oven to 400. Mix all ingredients with hands. Spread in oblong pan 13x9. Bake 15 min. (Mother says 12 minutes.) Take from oven, stir with spoon. Makes 2-½ cups. Cool and store Butter Crunch in covered container in refrigerator for later use.
APPLE CRUNCH SUNDAE: Over each serving of vanilla ice cream, spoon 2 tbsp. hot applesauce and sprinkle with 2 tbsp. butter crunch. For a party touch, add a few drops red food coloring to applesauce.
EASY FRUIT BETTY: Heat 1 can fruit pie filling. Four into 1 quart baking dish. Sprinkle with 1 cup Butter Crunch. Serve warm with cream. 6 servings.
CRUNCH COBBLER: Thicken canned fruit and pour into 1 qt. baking dish or 6 individual saucedishes. Sprinkle with Butter Crunch, 1 cup for large dish or 2 tbsp. for each individual serving. Serve warm with cream or vanilla ice cream.
CRUNCH ’N PUDDING: Make your favorite flavor pudding mix. While hot, pour into flat serving dish. Sprinkle with 1 cup Butter Crunch. Serve with cream.
PARFAIT CRUNCH: Make your favorite flavor pudding mix. Put 1 tbsp. Butter Crunch in bottom of glass or paper punch cups. Pour ¼ cup of the hot budding into each of the cups. Sprinkle with 1 tbsp. Butter Crunch Top with whipped cream. Garnish with maraschino cherry or fresh fruit.
TO USE AS A PIE SHELL: Press 1¾ cups hat Butter Crunch against bottom and sides of 9" pie pan. Cool. Pour in filling. Sprinkle 1¾ Butter Crunch over top. Chill 1 hour.
Mix above ingredients like pastry, except don’t use water. Roll thin. Cut into squares. Fill with Jelly. Fold in corners. Bake at 450 until brown. Makes about 2 dozen.
Mix above ingredients well. Add:
Combine well so it holds together. Makes two 8" pies and seven turnovers.
Combine ingredients, except pastry; let stand 15 minutes. Line 9" pie plate with pastry; add filling. Adjust top crust; flute edge. Bake at 400 for 40-50 min. Serve warm.
Dissolve above ingredients and cool until it begins to thicken (about 1 hr.). Then whip. Chill 1 cup evaporated milk in refrigerator tray, whip until stiff, add 2 tbsp. lemon juice, whip until very stiff. Combine with above mixture. Pour into Butter Crunch Pie shell (see page ), chill 2 hours. This makes a very large amount.
ORANGE PINEAPPLE PIE: 2/3 c. water, 1/3 c. orange juice, 1 pkg. orange Jello, 1 tsp. orange rind, 1.2 c. drained crushed pineapple.
Dissolve water, orange juice and Jello. Add rind and pineapple, then chill until syrupy. Add milk as above.
In saucepan thoroughly mix gelatin, sugar and salt. Beat together egg yolks, lemon juice and water. Add to the gelatin mixture. Cook and stir over medium heat just until mixture comes to boiling. Remove from heat and stir in grated lemon peel. Chill, stirring occasionally, until partially set. Beat egg whites until soft peaks form. Gradually add sugar, beating well; fold in gelatin mixture. Now fold in whipped cream. Pile filling in a cooled baked 9" pastry shell; chill until firm. Dieting- Then leave out the whipped cream.
Mix together flour, cornstarch, sugar. Add milk. Add to boiling water. Cook until smooth and thick. Beat egg yolks, lemon juice and rind together slightly. Add a little hot mixture to eggs, add slowly to hot mixture. Cook 2 min. Remove from heat, add butter and dash of salt. When cool pour into a 9" baked pie shell.
Bring to a boil 1¼ c. crushed pineapple. Stir in until dissolved, 1 pkg. lemon Jello. Mix in ½ cup sugar; cool until almost stiff. Whip until stiff 1 can chilled milk or pastry cream (whipped) with 1 tbsp. lemon juice. Pour on top of the Jello mixture. Beat in slowly with electric mixer at low speed. Pour into baked pie shell. Chill at least 1 hour.
Mother’s comment: This is good, but I like the one with orange juice best.