Sawdust Pie

7 egg whites, unbeaten
1-1/2 cups granulated sugar
1-1/2 cups graham cracker crumbs
1-1/2 cups pecans
1-1/2 cups coconut
9-inch unbaked pie shell

Directions:
Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325° oven until glossy and set (about 25 to 30 minutes). DO NOT OVERBAKE! Serve warm with sliced bananas and whipped cream.

Notes: A prize-winning recipe from the Patti's 1880's Settlement Restaurant in Grand Rivers, KY. Delicious!
 

Cherry Cobbler

2 (16 oz.) cans sour cherries
Orange juice
6 tablespoons cornstarch
1-1/2 cups sugar
4 tablespoons margarine
1/2 teaspoon almond extract
Pastry for a double crust pie

Directions:
Line a 7x9x2-inch pan with pastry crust; set aside. Drain and reserve the juice from the cherries. Add enough orange juice to the cherry juice to make 2 cups. Heat juice in double boiler (or a heavy-bottomed saucepan over low heat). Mix cornstarch and sugar. Stir into juice and cook until thickened (10 minutes or more.) Stir frequently to prevent sticking and lumps. Add margarine, almond extract, and the drained cherries. Pour hot cherry filling into the pastry-lined baking dish. Add top crust; prick holes in top crust with a fork. Bake at 450° for 40 minutes or until crust is lightly browned.

Gooseberry Pie

Shell and top crust for a double-crust pie, unbaked
1 (16 oz.) can gooseberries in heavy syrup
1-1/4 cups sugar
5 tablespoons corn starch
2 tablespoons margarine
1/2 cup orange marmalade

Directions:
Drain the gooseberries, reserving the juice. Set berries aside. Stir the sugar and corn starch together in the top of a double boiler. Add the gooseberry juice and mix well. Cook 15 minutes, stirring as necessary to prevent lumps. Remove from heat. Add margarine and marmalade. Mix together. Gently fold in berries. Pour into pie shell and cover with top crust. Seal edges and make a few slits in the top crust. Bake at 400° for 40 minutes. Cool before serving.

Lemon Chess Pie

1 lemon 2 tablespoons Real Lemon juice 1-1/4 cup sugar 3 eggs, beaten well

1 stick butter, melted 1 teaspoon vanilla extract 1 unbaked pie shell

Directions:
Preheat oven to 350°. Wash the lemon well and rub all sides over a fine grater to make lemon zest. Squeeze out juice. Remove any seeds. Mix lemon zest and juice and Real Lemon juice with beaten eggs. Add sugar, butter, and vanilla extract. Pour into unbaked pie shell and bake for 45 minutes.

Notes:Recipe from 2008 Taster's Luncheon, Hopkinsville, KY. (Serena Ragan)

Maple Pecan Pie

1 (9-inch)"deep dish" pie crust 1 cup real maple syrup 3/4 cup packed brown sugar 3 large eggs 1/4 cup sugar

3 tablespoons butter, melted 1 tablespoon flour 1 teaspoon vanilla flavoring 1-1/2 cups chopped pecans 30 Pecan halves

Directions for crust:
Preheat oven to 450°. Grease a "deep dish" pie pan and place the crust in it. Flute the edges. Line the crust with aluminum foil and hold it in place with a layer of uncooked rice. Bake until the edges of the crust are lightly browned (about 15 minutes.) Carefully remove the foil and rice and bake another 5 minutes or so until the entire crust is lightly browned. Remove from oven and cool on a rack.


Directions for filling:
Reduce the oven temperature to 350°. Place syrup, brown sugar, eggs, sugar, butter, flour, and vanilla in a mixing bowl and whisk them together until well blended. Place the chopped pecans in the cooled pie crust and spread them evenly. Pour the syrup mixture into the pie crust. Arrange the whole pecans around the outer edge of the crust. Bake for about 50 minutes, or until filling is set and slightly raised. Remove pie from oven and cool on a rack.

Notes:
Serve with whipped cream or whipped topping, garnished with a sprinkle of cinnamon and a pecan half.

Layered Pumpkin Pie

4 oz. cream cheese, softened
1 cup plus 1 tablespoon milk (divided)
1 tablespoon sugar
1 tub whipped topping, thawed (divided)
1 graham cracker pie crust
1 can (15 oz.) pumpkin pureé
2 packages instant vanilla pudding
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

Directions:
In a large bowl, whisk together cream cheese, 1 tablespoon milk, and sugar. When mixture is smooth, fold in 1/2 tub of whipped topping. Spread mixture into pie crust. In a large bowl, combine 1 cup milk, pumpkin pureé, pudding mixes, and spices. Whisk together until well blended. Spread over cream-cheese layer. Refrigerate at least four hours before serving. Slice into 8 portions; garnish each with remaining whipped topping. Refrigerate any leftovers.

Notes:
There probably won't be any leftovers.

Layered Pumpkin Pie

4 oz. cream cheese, softened 1 cup plus 1 tablespoon milk (divided) 1 tablespoon sugar 1 tub whipped topping, thawed (divided) 1 graham cracker pie crust 1 can (15 oz.) pumpkin pureé 2 packages instant vanilla pudding 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves Directions: In a large bowl, whisk together cream cheese, 1 tablespoon milk, and sugar. When mixture is smooth, fold in 1/2 tub of whipped topping. Spread mixture into pie crust. In a large bowl, combine 1 cup milk, pumpkin pureé, pudding mixes, and spices. Whisk together until well blended. Spread over cream-cheese layer. Refrigerate at least four hours before serving. Slice into 8 portions; garnish each with remaining whipped topping. Refrigerate any leftovers. Notes: There probably won't be any leftovers.

Easy Piecrust (With Egg and Vinegar)

4 cups flour 3/4 teaspoon salt 1 cup vegetable shortening

1 cold egg, beaten 5 tablespoons ice water 1 tablespoon vinegar

Directions:
Stir together the flour and salt in a mixing bowl. Add the shortening, cutting it into the flour until the mixture resembles small peas. Combine beaten egg, ice water, and vinegar; add to the flour mixture a bit at a time, tossing the flour lightly to combine. Let stand at least five minutes and then divide dough into six parts (for six 9-inch pie pans.) Or divide into four parts for 2 double-crust larger pies.

Roll out a ball of dough between two sheets of wax paper to fit a 9-inch pie pan. Remove the top sheet of wax paper. Lay the pie pan upside down on top of the pie dough. Slide your hand under the wax paper side of the pie dough while holding the pan in place. Flip the pie pan and dough over so the pie pan is underneath. Shape the dough to fit the bottom of the pie pan; then remove the remaining sheet of wax paper. Trim and shape the edge of the crust. For a pre-baked crust, bake at 425° for 15 minutes or until lightly browned.

Or, fill the unbaked pie shell as your recipe suggests. For the top crust, roll out the dough as previously between two sheets of wax paper. Remove the top sheet of wax paper. Carefully pick up the crust and flip it over so the wax paper side is to the top. Fold it in half gently and position it on the pie so the fold is centered. Then unfold the crust and remove the remaining wax paper. Trim the two crusts and fold and shape together to form the edges. Cut vents or prick all over with a fork. Bake according to your recipe.

Notes:
Flakiness of the top crust can be enhanced by brushing it lightly with milk before baking. Flakiness of the bottom crust can be improved by brushing it lightly with beaten egg white (to prevent the filling from soaking into it.) The key word here is lightly, especially with the egg white.

Black Walnut Oatmeal Pie

3 slightly beaten eggs
1 cup packed brown sugar
1/2 cup dark corn syrup
1/2 cup evaporated milk
1/2 cup quick-cooking oatmeal
1/2 cup coarsely chopped black walnuts
1/4 cup butter, melted
1 teaspoon vanilla
1/8 tsp. salt
pastry for single crust pie

Directions:
Combine eggs, sugar, syrup, milk, oats, nuts, butter, vanilla, and salt. Mix well. Pour into single crust. Cover edge of pie with foil. Bake at 350° for 25 minutes. Remove foil. Bake 25 minutes more or until top is deep golden brown and a bit puffy.

Notes:
My mother Doris Hill collected this recipe. She noted that it was an Amish recipe.

Mama's Easy Cranberry Pie

1 package raspberry flavored gelatin 3/4 cup boiling water ½ cup cranberry sauce

½ cup cranberry juice cocktail 2 cups thawed whipped topping 1 baked pie shell

Directions:
Sprinkle gelatin over boiling water and stir until well blended (about 2 minutes). Add cranberry sauce and stir until well blended. Add cranberry juice and stir. Finally, fold in whipped topping. Pour into a baked pie shell and chill for 4 hours before serving.

Notes:
My mother, Doris Hill, collected this recipe and handwrote it on a card for her files.

Fruit Cocktail Pie

1 can fruit cocktail, undrained 1 package lemon instant pudding mix 1 carton whipped topping

1 banana 1/2 cup nuts 1 graham cracker crust

Directions:
Pour undrained fruit cocktail into a mixing bowl. Sprinkle pudding mix over it and stir to combine. Fold in whipped topping, banana and nuts. Pour into a graham cracker crust and chill 4 hours before serving.

Notes:
My mother, Doris Hill, collected this recipe and handwrote it on a card for her files.

Easy Strawberry Pie

1 can sweetened condensed milk
1/4 cup fresh lemon or lime juice
1 box frozen strawberries
1 medium container Cool Whip
2 baked pie shells

Directions:
Thaw the strawberries enough that they can be broken into bits. Combine the condensed milk, lemon juice and strawberries and blend gently. Fold in the Cool Whip. Pour filling into the pie shells and chill 4 hours before serving.

Notes:
My mother, Doris Hill, collected this recipe and handwrote it on a card for her files.

Old-Fashioned Butterscotch Pie

3 eggs separated 2 cups milk 1 cup brown sugar 3/8 cup (1/4 cup plus 2 tablespoons) flour 1/2 teaspoon salt

4 tablespoons butter 1 teaspoon vanilla 2 tablespoons brown sugar Baked pie shell 3 tablespoons white sugar

Directions:
Place the 3 egg yolks in a bowl and beat them. Stir in the milk. In a heavy saucepan, stir 1 cup brown sugar, flour, and salt together until combined, then stir in the milk mixture a little at a time. Cook on medium heat, stirring constantly (!) until mixture thickens to a pudding. Remove from heat and stir in butter, vanilla, and 2 tablespoons brown sugar. Pour pudding into baked pie shell.

Make a meringue by beating the 3 egg whites with 3 tablespoons white sugar until the egg whites are stiff and frothy. Place pie in a 350° oven and bake until meringue is browned.

Notes:
Cream pies of this sort are very popular in Kentucky. This recipe was adapted from a recipe by Ronda Hayes Knorr of Hueysville, Kentucky.

Audrey Caskey's No Bake Pie

20 large marshmallows
4 chocolate Hershey bars
2/3 cup milk
1 cup whipping cream, whipped
Prepared graham cracker crust

Directions:
Place marshmallows, Hershey Bars, and milk in a double boiler and heat until melted. Stir until well blended and allow to cool. Fold in whipped cream. Spoon into graham cracker crust and chill. Serve with ice cream or whipped cream.

Notes:
I think at the time this recipe was written, Hershey bars were 1 oz. in size, so 4 oz. of chocolate would be sufficient, but extra chocolate won't hurt.

Audrey Caskey contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. Mrs. Caskey was my teacher at Duff Valley District 4 when I was in third and fourth grades.

Ida Vargason's Sour Cream Raisin Pie

1 unbaked piecrust 2 eggs, beaten 1 cup white sugar 1 teaspoon cinnamon 1 cup sour cream

1/2 teaspoon vinegar 1 teaspoon vanilla 1 teaspoon almond extract 1 cup chopped raisins Chopped nuts

Directions:
In a medium mixing bowl, mix cinnamon with sugar; add beaten eggs and mix thoroughly. Add vinegar to sour cream and stir. Add sour cream, vanilla, and almond extract to egg mixture and mix thoroughly again. Stir in chopped raisins. Pour into piecrust. Sprinkle top with chopped nuts. Bake same as pumpkin pie. (Bake at 400° for 15 minutes; reduce heat to 350° and bake for approximately 35 minutes longer or until pie is set, and a thin knife blade inserted into the center of the pie comes out clean.)

Notes:
Ida Vargason contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. I believe the Vargasons lived northwest of us for a while, possibly on the Tuie Johnson place. They had a son named Gary and a daughter named Barbara, both of whom were a little older than me.

Lois Stewart's Pecan Pie

1 unbaked pie shell 3 eggs 2/3 cup sugar

1/3 cup butter, melted 1 cup dark corn syrup 1 cup pecans

Directions:
Combine eggs and sugar and beat well. Mix in melted butter and syrup. Spread pecans in the unbaked pie shell and pour the egg mixture over top. Bake until set, about 40-50 minutes at 375°.

Notes:
Lois Stewart contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. Mrs. Stewart was my second grade teacher.

Easy Blackberry Jello Pie

1 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
3 tablespoons blackberry Jello powder
2 cups raw blackberries, washed
1 ready-to-use piecrust, either graham cracker or regular

Directions:
Combine sugar and cornstarch in a saucepan and stir well. Add water and cook over medium heat, stirring often, until thick. Add butter and stir until melted. Add Jello powder and stir until dissolved (about 2 minutes.) Fold in blackberries. Pour into crust and chill for four hours. Serve with whipped topping.

Double Chocolate Ice Cream Pie

1/2 cup chocolate syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream

Directions:
Spray an 8-inch pie dish lightly with non-stick cooking spray. Combine chocolate syrup and chocolate chips in a small microwave bowl. Microwave on 100% power until hot (usually less than 1 minute, check frequently.) Stir to melt chips. Set aside 1/4 cup of chocolate mixture. Get the ice cream out of the freezer and set it on the counter to soften. In a mixing bowl, mix remaining chocolate mixture with cereal. Press mixture into pie dish, shaping mixture evenly across the bottom and up the sides. Place in freezer for 15 minutes or until firm. Meanwhile, combine reserved chocolate mixture with sour cream in a small bowl and mix well. When pie crust is firm, spread half the softened ice cream in it. Drizzle half the sour-cream mixture onto the ice cream. Spread the remaining ice cream on top, and drizzle with the remaining sour cream mixture. Freeze the pie uncovered until firm (usually about an hour); then wrap it thoroughly in plastic wrap until time to serve.

Notes:
A knife dipped in hot water will easily cut the pie. After each cut, dip the knife again in hot water and wipe it off.

Frost-on-the-Pumpkin Pie

1 (9-inch) graham cracker pie crust (purchased, or see recipe below)
1 can (16 oz.) vanilla frosting
1 can (15 oz.) canned pumpkin (NOT pumpkin pie mix)
1 cup sour cream
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup whipped topping
2 tablespoons finely chopped nuts or graham cracker crumbs

Directions:
Combine frosting, pumpkin, sour cream, cinnamon, ginger, and cloves in a mixing bowl. Blend well. Gently fold in whipped topping. Pour mixture into pie crust and sprinkle with chopped nuts or graham cracker crumbs. Chill for 4 hours or more before serving.

Homemade Graham Cracker Crust

1-1/2 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup margarine, melted

Directions:
Preheat oven to 350°. Blend all ingredients together to form a crumbly mixture. Save 1 tablespoon of mixture to use for topping. Press the rest of the mixture into a 9-inch pie dish. Bake 7-9 minutes or until lightly browned. Cool before using.