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Pie Recipes Collection
"Who dare deny the truth, there's poetry in pie?" --Longfellow.
There's nothing like a homemade apple pie fresh out of the oven with a hefty scoop of vanilla ice cream on top. Just thinking about it makes my mouth water and my eyes, too, as I remember my late grandmother preparing home baked pies - apple, pumpkin, pecan - for large family gatherings. Rarely was there a slice left over. If there was, every one would fight to see who got to take it home.
In honor of grandma, we've put together a collection of old fashioned pie recipes. You may find you've never heard of some of these desserts. Don't let strange names or the unkown stop you from giving these treats a try. Once you take a bit of some of these classic pie recipes, you may be wishing you had been born making desserts from scratch was the norm.
Now, preparing a pie from scratch doesn't mean the recipes are complicated. Many of them are easy to make and quick to whip up. Go ahead and check out some of our pie dessert recipes and treat yourself to a piece of history.
Pie Making Tips
Pies may be made with any sort of paste. It is a fault to roll it
out too thin; for if it has not sufficient substance, it will,
when baked, be dry and tasteless. For a pie, divide the paste into
two sheets; spread one of them over the bottom and sides of a deep
dish well buttered. Next put in the fruit or other ingredients,
(heaping it higher in the centre,) and then place the other sheet
of paste on the top as a lid or cover; pressing the edges closely
down, and afterwards crimping or notching them with a sharp small
knife.
In making pies of juicy fruit, it is well to put on the centre of
the under crust a common tea-cup, laying the fruit round it and
over it. The juice will collect under the cup, and not be liable
to run out from between the edges. There should be plenty of sugar
strewed among the fruit as you put it into the pie.
Preserves should never be put into covered pies. The proper way is
to lay them in baked shells.
All pies are best the day they are baked. If kept twenty-four
hours the paste falls and becomes comparatively hard, heavy, and
unwholesome. If the fruit is not ripe, it should be stewed with
sugar, and then allowed to get cold before it is put into the pie.
If put in warm it will make the paste heavy. With fruit pies
always have a sugar dish on the table, in case they should not be
found sweet enough.
Delicious Pie Recipes
Strawberry Pie
1 cup flour 1/2 teaspoon salt 2 teaspoons Dr. Prices Baking Powder 1/4 cup cold water 4 tablespoons shortening 1 quart strawberries Sift dry ingredients together; rub in shortening very lightly with...
Pumpkin Pie Recipes
PUMPKIN PIE. MRS. C. C. STOLTZ. Two tablespoonfuls of cooked pumpkin, one egg, one-half cup of sugar, one-half pint of milk, cinnamon and nutmeg to taste, and a pinch of salt. This is enough for one pie....
Lemon Meringue Pie Recipe
The lemon meringue pie has a sweet and sour taste to it that really delights the taste buds. Ingredients: 2 cups water 3 tablespoons cornstarch 2 tablespoons flour 1 cup sugar 3 eggs 4 tablespoons lemon...
Pineapple Pie
Enjoy a tropical delight with this pineapple pie recipe. Nothing more delicious in the way of a one-crust pie can be made than pineapple pie. It is similar to lemon pie, but differs in that a certain amount...
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