Homemade for the Holidays: Vintage pie recipes
Apple streusel mince pie recipe
1 (9-inch) unbaked pastry shell
3 all-purpose apples, pared and thinly sliced
3 tablespoons unsifted flour
2 tablespoons margarine or butter, melted
1 (28-ounce) jar None Such Ready-to-Use Mincemeat
Streusel Topping (recipe below)
Preheat oven to 425 degrees F. In large bowl, toss apples with flour and margarine; arrange in pastry shell. Top with mincemeat the Streusel Topping. Bake 10 minutes. Reduce oven temperature to 375 degrees and continue baking 25 minutes or until golden brown. Cool slightly. Serve warm.
Streusel Topping: In bowl, combine 1/2 cup unsifted flour, 1/4 cup firmly-packed brown sugar and 1 teaspoon ground cinnamon: cut in 1/3 cup cold margarine or butter until crumbly. Add 1/4 cup chopped nuts.
Makes one 9-inch pie
No-bake pumpkin pie recipe
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon ground cinnamon
1/2 teaspoon each ground ginger
1/2 teaspoon each ground nutmeg
1/2 teaspoon each ground salt
1 envelope Knox Unflavored Gelatin
2 tablespoons water
1 (16-ounce) can pumpkin
1 Keebler Ready-Crusts graham cracker pie crust
In medium bowl, beat egg; beat in sweetened condensed milk and spices. In medium saucepan, sprinkle gelatin over water: let stand 1 minute. Over low heat, stir until gelatin dissolves. Add milk mixture: over low heat, cook and stir constantly until mixture thickens slightly, 5 to 10 minutes.
Remove from heat; add pumpkin. Pour into crust. Chill 4 hours or until set. Garnish as desired. Refrigerate leftovers.
Makes one pie
Frozen lemon cream pie recipe
1 (9-inch) graham cracker crumb crust
3 eggs*, separated
1/2 cup plus 2 tablespoons sugar
1/4 cup ReaLemon Lemon Juice from Concentrate
1 cup (1/2 pint) whipping cream, whipped
In large bowl, beat egg yolks and 1/2 cup sugar until light; add ReaLemon. In small bowl, beat egg whites to soft peaks: gradually add remaining sugar. Beat to stiff peaks. Fold egg whites into ReaLemon mixture; gradually fold in whipped cream. Spoon into crust. Freeze 3 hours or until firm. Serve with Raspberry Sauce.
Raspberry Sauce: Reserve 2/3 cup syrup from 1 (10-ounce) package thawed frozen red raspberries. In small saucepan, combine syrup, 1/4 cup red currant jelly and 1 tablespoon cornstarch. Cook and stir until slightly thickened and clear. Cool. Add raspberries.
* Original recipe suggests using only Grade A clean, uncracked eggs; but use raw eggs at your own risk.
Makes one 9-inch pie