Pies

Lemon Pie- Carol Hendershot
1 ½ cup sugar 1/3 cup cornstarch
1 ½ cup water 3 egg yolks, slightly beaten
3 Tblsp. Butter ¼ cup lemon juice
Grated lemon peel Pre-baked pie shell

Meringue:
3 egg whites ¼ tsp cream of tartar
6 Tblsp. Sugar

Mix sugar and cornstarch together very well. Slowly pour water into sugar mixture. Cook over medium heat until the cornstarch, sugar and water starts to thicken and becomes clear. Add a little of this hot mixture to the slightly beaten eggs, then add egg yolks to the remaining clear mixture and return to heat, stirring constantly, until the eggs are cooked in. Remove from heat and add the butter, lemon juice and a little grated lemon peel. Pour into pre-baked pie shell. Top with meringue and bake at 350° for about 10 minutes or until meringue is lightly browned.

Meringue: Whip egg whites until soft peaks form. Slowly add sugar and cream of tartar. Spread over lemon pie filling all the way to edge of pie to seal.

Chess Pie- Edith Whitehead
1 cup sugar 3 eggs
¼ cup milk ¼ tsp. Salt
½ cup butter ½ tsp. vanilla

Cook all together in double boiler. When partly done, then add:

1 cup chopped nuts 1 cup raisins

Cook for another few minutes. Pour into cooked tart sized pie shells. Top with

Whipped cream, if desired. Makes 18 mimi-tarts or 1- 9” pie.

Vinegar Pie Crust
2 ½ cups flour 1 cup shortening
½ tsp. salt

Have all ingredients chilled, if possible. Mix these ingredients together well- then blend in this

mixture:
1 beaten egg 1/4 cup water
1 tblsp. Vinegar

Makes enough for a 2 crust pie

Bake double crust pie for 400° for 10 minutes then at 350° for 45 minutes.

Bake single crust pie at 350° for 15 minutes.

Impossible Coconut Pie- This pie makes its own crust
4 eggs 2 cups cold milk
½ cup Bisquick ¼ cup soft butter
Dash of salt 1 tsp. vanilla
1 cup coconut

In electric blender, place all ingredients. Cover and blend on high speed for 15 seconds. Pour into a greased 9” pie plate. Bake at 350° for 50-55 minutes or until knife inserted in center comes out clean. Remove and cool on rack.

For Pumpkin Pie: Add 1 cup cooked pumpkin in place of coconut, plus add 1 tsp. nutmeg and 1 tsp. cinnamon.

Mini Cheesecakes
3 – 8 oz. pkgs. cream cheese 5 eggs
1 cup sugar 1 ½ tsp. vanilla

Cream softened cream cheese. Mix in eggs one at a time. Add sugar and vanilla. Pour into FOIL muffin baking liners in muffin pan. Fill muffin cups 2/3 full. Bake at 300° for 30-35 minutes. Turn oven off. DO NOT COOL. Immediately put frosting on. Put back in turned off oven for 10 minutes. Then put dollop of fruit filling on top of frosting.

Frosting:
2 cups sour cream 1/3 cup sugar
½ tsp. vanilla

They turn out much better when you use the foil lined baking papers to line the muffin pans. Makes 24 mini-cheesecakes.

Mom’s Favorite Cherry Cheese Cake
1 Graham cracker crust 1 8oz. pkg. cream cheese
1 can sweetened condensed milk ½ cup lemon juice (reconstituted)
1 tsp. vanilla 1 can cherry pie filling

Beat the cream cheese until light and fluffy. Add sweetened condensed milk and blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Refrigerate 3-4 hours or till firm. (DO NOT FREEZE). Top with pie filling. Serves 8

Easy Cobbler
1 cup flour 1 cup sugar
1 cup milk 3 tsp. baking powder
4 cup fruit (canned or fresh) sugar to taste

Melt ½ cup (1 cube) margarine in 9 x 13 in. pan. Mix ingredients together and pour batter evenly over margarine. Add fruit over top. Bake at 350° for 35-40 minutes.

Grandma Alice’s Magic Cobbler
½ cup soft butter 1 cup sugar
2 cup sifted flour 4 tsp. baking powder
½ tsp. salt 1 cup milk
Drained fruit from #2 can (at least a quart)
¼ -3/4 cup sugar depending on tartness of fruit
2 cup fruit juice

Cream butter and sugar together until fluffy. Stir in dry ingredients. Beat until smooth. Pour batter into greased 9 x 13” pan. Spoon fruit over batter. Sprinkle with sugar. Pour fruit juice over top.

Bake at 375° oven for 45-50 minutes

***During baking the fruit and juice will go to the bottom and a cake like layer forms on top. Serve warm with whipped cream or ice cream.