Easy Berry Pie

Mrs. Bessie Prichard
Farmerville, La. #207 OES

  • 1 stick oleo
  • 1/2 cup sugar
  • 3/4 cup flour
  • 1 cup powdered milk

Mix well till grainy like meal. Have fruit boiling fruit boiling in pan. Pour mixture over the boiling fruit or berries and bake at 350° degrees till brown.

Blueberry Pie

Mrs. Evelyn Albritton

Crust

  • 1 1/2 cups Graham cracker crumbs
  • 1/4 cups sugar
  • 1 stick oleo

Mix all together well; press into pie pans.

Makes two 9 inch pie shells.

Filling

2 (8 oz) packages Cream Cheese, softened to room temp. Beat till smooth. Add 4 eggs, slightly, beaten; beat in well. Then add 2 cups sugar, and beat till fluffy.

Put into prepared pie pans. Bake at 350° till done. Remove from oven. Cool slightly.

Top with 1 can Blueberry Pie Filling.

Refrigerate at once.

Fluffy Apricot Pie

Miss Lucille Smith

1 (17-oz) can Apricots, drained and pureed, reserving the juice.

Dissolve in 1 cup hot water:

  • 1 package lemon juice
  • 1/4 cup sugar
  • dash of salt

Add Apricot Juice and Puree. Chill till slightly thickened.

Combine:

  • 1/2 cup cold milk
  • 1 package Dream Whip, as directed on package.
  • Vanilla

Fold Dream Whip into Jello. Pour int cooled, baked 9″ pie shell. Chill till firm. Garnish with additional Dream Whip if desired.

Apple Ice Box Pie

Mrs. Oscar L. Harrell
West Monroe, La.

  • 1 1/4 cups sugar
  • 1/2 cup flour
  • 1 egg
  • 1 cup milk

Cook in double boiler; when done, add:

  • pinch salt
  • 1 tsp vanilla

In deep dish, put layer of Vanilla Wafers; layer of Custard; layer of Apples (spiced with 1/2 tsp allspice, nutmeg and cloves). Chill well and serve in individual servings with whipped cream.

Apple Ice Box Pie

Mrs. Sadie P. Farrar, Grand Cond.
La. O.E.S. Grand Chapter

  • 1 1/4 cups sugar
  • 1/4 cup flour
  • 1 egg
  • 1 cup sweet milk

Beat till well mixed and cook in top of double boiler till thick sauce.

Cool and add:

  • 1 tsp vanilla
  • pinch of salt or butter

Cook 1 small package dried apples till done. Sweeten to taste and add a generous amount of nutmeg and allspice.

Using rolling pin or blender, crush 1 (16 oz) 15¢ package Vanilla Wafers. Put in a deep flat dish; layer of Wafers; layer of Apples; and layer of Sauce on top. Chill well and top with some Whipped Cream.

Serves about 8.

Taste improves with age.

English Apple Pie

Mrs. Grayson Odom

Butter a flat pyrex dish about 8 X 12″ size. Place 4 large apples, cut into small pieces.

Add:

  • 1 cup white sugar
  • 1 tsp cinnamon, over the apples

Crust:

  • 1 stick butter or oleo, creamed with 1/2 cup brown sugar
  • 1 cup flour
  • 1 tsp cinnamon
  • 1/2 cup chopped pecans
  • 3 Tbsp water

Spread over apples and bake at 350° for 1 hour. To make extra good, top with whipped cream.

Old Fashioned Apple Pie

  • 9 inch pastry for 2 crust pie

Combine:

  • 3/4 – 1 cup sugar
  • 1/2 – 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 2 Tbsp flour

Mix lightly through 6 – 7 cups sliced peeled apples (2 – 2 1/2 lb), sliced 1/4″ thick. Heap in pastry lined 9″ pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. Bake in hot oven, 325°, for 50 – 60 minutes or till crust is browned and apples are tender.

NOTE: Amount of sugar you will need varies with the tartness of apples.

GREEN APPLE PIE:  Add 1/2 cup more sugar. Omit the spices completely or reduce amounts. If apples are very juice, then add 2 Tbsp more flour.

Apple Pie

Mrs. A. D. Rainwater
El Dorado, Ark.

  • 3 1/2 large apples, peeled and sliced
  • water, not quite covering apples
  • 1 cup sugar

Simmer slowly; arrange cooked apples in large unbaked pie shell. Over them, pour mixture of:

  • 1/2 cup sugar
  • 3 tsp cornstarch
  • 1 Tbsp lemon juice
  • cinnamon
  • nutmeg

Pour this mixture over apples in pie shell. Arrange pie strips over top, dot with butter and bake 45 – 60 minutes in 375° oven.

Lemon Icebox Pie – Farmerville High School Home Economics 1960’s

Elizabeth Phillips Smith

Crust

  • 1 1/3 cups crushed vanilla wafers
  • 1/4 cup oleo or butter (melted)

Mix and press in bottom of pie plate and line 12 vanilla wafers.

(Mrs. Stewart had us group in twos so when cut have 6 slices, each slice having 2 wafers) FYI I still do this! 😊😋😋

Filling

  • 1 can Eagle Brand sweetened Condensed milk
  • Juice of 3 lemons (1/2 c.)
  • 3 egg yolks

Mix milk and egg yolks well. Fold inLemon juice. Pour over crust.
Beat egg whites until frothy and beat in 6 to 8 Tbsp sugar until egg whites are stiff. Spread over pie and bake 375 degrees til brown. Refrigerate for several hours or overnight.