Cider Apple Pie (1977)

• 
  1/2 lb dried apples
• 3 cups cider
• 1/2 cup sugar
• 1/2 tspn ground cinnamon
• 1/4 tspn ground nutmeg
• Pastry for a two-crust nine-inch pie
• 2 tbspns butter
• Nuts (optional)

1. Place the apples and cider in a saucepan. Bring to a boil and simmer until apples are tender and plump.

2. Combine the sugar, cinnamon, and nuts. Add to apples and cook 10 minutes longer. The apples should have absorbed most of the juice. Cool slightly.

3. Preheat the oven to 425 degrees.

4. Line a 9-inch pie plate with half the pastry. Pour in the apple filling. Roll remaining pastry into a rectangle and cut into 1/2-inch strips. Dot apple mixture with butter and make a lattice of pastry.

5. Bake 25 minutes, or until filling is bubbly and pastry is golden. Remove from oven. Serve warm, or let the pie cool completely. Serves 6.

More "Lost" Apple Recipes

Oregon Fresh Apple Cake with Butter Sauce(1980)

Shaker Cider Cake (1880)

(Origin - "Family Circle Favorite Recipes Cookbook" by the editors of Family Circle, edited by Ralph Genovese, 1977.) 

Farmer's Pumpkin Chiffon Pie (1979)

• 1 envelope unflavored gelatin
• 1/3 cup brown sugar, packed
• 1/4 tspn salt
• 1 tspn ground cinnamon
• 1/4 tspn ground allspice
• 2 eggs, separated
• 3/4 cup evaporated milk
• 1/4 cup water
• 3/4 cup mashed pumpkin
• 1/4 cup sugar
• 1 9-inch baked pie shell
• 1 cup heavy cream
• 2 tbspns sugar
• 1 tspn vanilla

Combine gelatin, brown sugar, salt, cinnamon, allspice, egg yolks, evaporated milk, water, and pumpkin in top of double boiler. Beat until smooth, using rotary beater. Cook, stirring constantly, over simmering water until mixture thickens, 5 to 7 minutes. Remove from heat.

Place double boiler top in bowl of iced water. Stir until mixture is room temperature. Remove from iced water, and set aside.

Beat egg whites in bowl until foamy, using electric mixer at high speed. 
Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form. Fold pumpkin mixture into egg white mixture. our into baked pie shell. Chill in refrigerator until set.

Whip heavy cream 2 tablespoons sugar, and vanilla into chilled bowl until soft peaks form, using electric mixer at high speed. Spoon puffs of whipped cream on top of pie. Makes 6 to 8 servings.

More "Lost" Pumpkin Pies

Libby's Original Pumpkin Pie (1954)

Libby's Pumpkin Coffee Pie with Chocolate Crust (1984)

(Origin - "Farm Journal's Complete Home Baking Book" by Elise W Manning, 
Farm Journal Food Editor, 1979.)

Date Cream Pumpkin Pie (1970)

•  2 cups canned pumpkin
• 3/4 cup sugar
• 2 tbspns flour
• 1/2 tspn salt
• 1 tspn ginger
• 1 tspn cinnamon
• 2 eggs, beaten
• 2 cups milk, scalded
• 1 cup whipped cream
• dates, cut up
• 1 baked pie shell

Mix pumpkin and dry ingredients. Add to scalded milk in double boiler. then stir in beaten eggs.

Cook until it thickens. Cool in refrigerator. Before serving, pour mixture into baked pie shell. Dot with diced dates, then cover with whipped cream. 

This is very good if mixture is made the day before it is served. Services 6 to 8.

More "Lost" Pumpkin Pie Recipes

Honey-Walnut Pumpkin Pie (1963)

Pumpkin Eggnog Pie (1981)

(Origin - "The Congressional Club Cookbook" by the Congressional Club of Washington D.C., 1970. Recipe by Mrs. Joseph A. Herbert, Jr, daughter of former Senator A.J. Gronna of North Dakota.) 

Libby's Original Pumpkin Pie (1954)

• 
  2 eggs, slightly beaten
• 1 can (16 oz) Libby's solid pack pumpkin
• 3/4 cup sugar
• 1/2 tspn salt
• 1 tspn ground cinnamon
• 1/2 tspn ground ginger
• 1/4 tspn ground cloves
• 1 can (12 to 13 oz) evaporated milk or 1 1/2 cups half-and-half
• 1 9-inch unbaked pie shell with fluted edge

Preheat oven to 425 degrees. Combine filling ingredients in order given, and pour into pie shell. 

Bake 15 minutes. Reduce temperature to 350 degrees. Bake an additional 45 minutes or until knife inserted near center comes out clean. Cool, and garnish, if desired. with whipped topping. Yield: one 9-inch pie.

If regular 9-inch frozen pie shells are substituted, recipe fills 2. Slightly thaw pie shells while combining other ingredients. Pour filling into pie shells. 

Preheat oven and cookie sheet to 375 degrees. Bake on cookie sheet for 45 minutes or until pies test done with a knife as noted above. 

More "Lost" Libby's Pumpkin Recipes

Libby's Pumpkin Pancakes (1984)

Libby's Original Pumpkin Nut Bread (1984)

(Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)

Thanksgiving Southern Pecan Pie (1984)

• 
  4 eggs
• 1 1/4 cup dark brown sugar
• 1/2 cup light corn syrup
• 1/3 cup melted butter
• 2 tspns vanilla
• 1/4 tspn salt
• 2 cups coarsely ground pecans
• Flaky Cookie Pie Crust (see below) 

Prepare pie crust (recipe below or use a frozen 10-inch deep dish pie shell), and keep it on cookie sheet.

Beat together the first 6 ingredients until nicely blended. Stir in pecans. Pour mixture evenly into prepared crust and bake at 350 degrees for about 40 minutes or until pie is set. Serves 10.

Flaky Cookie Pie Crust

• 3/4 cup butter
• 1 1/2 cups flour
• 3 tbspns sugar
• 1 egg yolk
• 2 tbspns water

In a food processor, blend butter, flour, and sugar until butter particles are the size of small peas.(Do not over-process.) Beat together egg yolk and water until blended. Add to the flour mixture, and pulse 4 or 5 times, or until dough roughly clumps together, adding a few drops of water, if necessary. Place dough on floured wax paper and shape into a ball.

Press dough into a 10-inch deep-dish pie pan and bake at 375 degrees for 20 minutes, or until crust is very lightly browned. Fill as described above.

More "Lost" Pecan Recipes

Louisiana Praline Cake (1959)

Carolina Apple Pecan Pound Cake (1983)

(Origin - "Renny Darling's Happy Holidays and Great Celebrations" by Renny Darling, 1984.) 

Alabama Deep Dish Fresh Peach Pie (1967)

• 
  3/4 cup sugar
• 1/4 cup flour
• 1 tspn baking powder
• 1/2 tspn salt
• 1 egg, beaten
• 1/2 tspn vanilla
• 2 tbspns melted butter
• Sliced fresh peaches, sweetened 

Add sifted ingredients to egg. Blend in vanilla and butter.

Arrange peaches in buttered baking dish. Pour batter over fruit. Bake 1/2 hour in moderate 350 to 375 degrees) oven. 

More "Lost" Southern Cooking Recipes

Kentucky Jefferson Davis Lemon Pie (1960)

Southern Cornmeal Dodgers (1987)

(Origin - "Huntsville Heritage Cookbook" by The Grace Club Auxiliary, Inc. of Huntsville, Alabama, 1967. Recipe contributed by Mrs. L.D. Lehman, Jr.)

American Coffee Pie (1924)

• 
  3 tbspns ground coffee
• 2 cups milk
• 3 eggs
• 1 1/2 cups sugar
• 1/2 cup flour
• Pinch of salt 
• Unbaked pie crust

Line the pie pan with pie crust. Bake for about 10 minutes, until the pie crust is light brown.

Boil slowly the milk with the ground coffee for about 1 minute. Let stand for 5 minutes after boiling, and strain. Mix eggs with flour, salt, and sugar. Add gradually the scalded milk and coffee.

Cook on fire, stirring constantly, until thickened. Pour mixture into the baked pie crust, and put in slow oven (note - 300 to 325 degrees) for 5 to 10 minutes, just long enough to have the mixture adhere to the crust. 

More Lost" Pie Recipes

Old South Vinegar Pie (1940)

Fresh Peach Sour Cream Pie (1976)

(Origin - "New Presentation of Cooking with Times Recipes" by Auguste Gay, published by Ringsmith and Wellman in San Francisco, 1924.)

Kentucky Jefferson Davis Lemon Pie (1960)

• 
  1 9-inch unbaked pie shell
• 2 cups brown sugar
• 1 tbspn sifted flour
• 1/2 tspn nutmeg
• 1 cup cream
• 4 eggs, slightly beaten
• 1 tspn lemon juice
• 1/2 tspn grated lemon rind
• 1/4 cup melted butter
• Whipped cream for garnish

Sift sugar with flour and nutmeg. Add cream and mix well. Add eggs, mix well, then add lemon juice, lemon rind, and butter.

Pour into pie shell and bake at 375 degrees for 45 minutes. Cool and serve with whipped cream. Serves 8.

More "Lost" Southern Pies

Ol' Timey Fried Pies (1940)

Opryland Shoofly Pie (1983)

(Origin - "Dining in Historic Kentucky - A Restaurant Guide with Recipes" by Marty Godbey, 1985. This recipe is from the Boone Tavern in Berea, Kentucky, and was first included in "Cooking with Hougen" by Richard T. Hougen, 1960.)

Classic Blueberry Brown Sugar Pie (1984)

• 
  4 cups fresh blueberries, or 1 16-oz bag frozen blueberries
• 1/2 cup sugar
• 1/2 cup brown sugar, firmly packed
• 2 1/2 tbspns flour
• 1 tbspn butter
• 1 tbspn lemon juice
•  1/2 tspn cinnamon
• 1/8 tspn nutmeg
• 1/4 tspn salt
• 1 8-inch pie shell, baked
• 1 cup whipping cream
• 1 tspn vanilla

In a saucepan, combine 2 cups blueberries with sugars, flour, butter, lemon juice, spices, and salt. Cook and stir over low heat until mixture comes to boil. 

Simmer 10 minutes until thickened. Cool. Stir in remaining blue berries.  Pour into baked pie shell. Before serving, whip cream and add vanilla. Serve on pie.  Serves 8.

More "Lost" Pies

Early American Squash Pie (1841)

Butterscotch Pie (1982)

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

Opryland Shoofly Pie (1983)

• 
  2 cups brown sugar
• 1/2 cup melted butter
• 3 eggs
• 1 unbaked pie shell

Mix all ingredients. Pour into unbaked pie shell. 

Bake at 350 degrees for 25 to  30 minutes, or until set.

More "Lost" Southern Cooking

Louisiana Praline Cake (1959)

Appalachian Blackberry Dumplings (1987)

(Origin - "Plantation Recipes and Kountry Kooking - The Official Cookbook of Opryland" by Phila R Hach, 1983. Phila Hach is the author of the first "Cracker Barrel Old Country Store Cookbook" and in the 1950s, hosted the TV program "Kitchen Kollege.") 

New England Farmers' Maple Syrup Pie (1983)

• 
  1 cup maple syrup ("only the real thing is any good")
• 1 cup water
• 1/4 tspn salt
• 1 tbspn butter
• 1 tbspns cornstarch
• 2 eggs, separated
• Baked 8-inch pie shell

Preheat the oven to 350 degrees.  

Set aside, separately, 1 tablespoon of the maple syrup and 1 tablespoon of water. Put the rest of the maple syrup and water in a saucepan and heat to boiling point. Stir in the salt and butter, and remove from heat.

Mix the cornstarch with the reserved tablespoon of water in a cup, add to the egg yolks in a saucepan, and beat well. Add the hot syrup gradually to the egg mixture, and cook over low heat, stirring constantly until thickened. Allow to cool slightly, then pour into the baked pastry shell. 

Beat the egg whites until stiff peaks form, and fold in the reserved tablespoon of maple syrup. Spoon this over the pie, forming peaks with the back of the spoon. Place in the preheated oven for 12 to 15 minutes, or until the topping is golden brown. Serve at room temperature, or cool. Serves 4 to 6.

More "Lost" Pies

Early American Squash Pie (1841)

Quaker Brown Sugar Chess Pies (1954)

(Origin - "Cooking from a Country Kitchen" by Suzanne Taylor, published by Irena Chalmers Cookbooks, Inc, 1983.)

Libby's Pumpkin Coffee Pie with Chocolate Crust (1984)

Crust

• 1 package (6 oz) semi-sweet real chocolate morsels
• 3 tbspns shortening
• 1 cup finely chopped walnuts

In a saucepan, melt chocolate morsels and shortening over low heat. Stir in nuts.  Cool slightly. Spread evenly on bottom and sides of buttered 9-inch pie plate.

Filling

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 package (8 oz) cream cheese, softened
• 1 1/2 tspns instant coffee granules
• 3/4 cup sugar
• 1 cup Libby's solid pack pumpkin
• 1 cup whipping cream, whipped

Soften gelatin in cold water; stir over low heat until dissolved. Combine cream cheese, sugar, and coffee granules, mixing until well blended. Add pumpkin; mix well.  

Gradually add gelatin to cream cheese mixture, mixing until blended. Chill until thickened but not set, then fold in whipped cream. Spoon into crust. Chill until firm.

Garnish with additional whipped cream and chocolate morsels, if desired. Yields one 9-inch pie.

More "Lost" Pumpkin Recipes

Pumpkin Candy (1837)

Libby's Savory Pumpkin Quiche with Bacon (1984)

(Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)

Early American Squash Pie (1841)

 "Pare, take out the seeds, and stew the squash till very soft and dry. Strain or rub it through a sieve or collander. 

"Mix this with good milk til it is thick as batter; sweeten it with sugar. Allow three eggs to a quart of milk, beat the eggs well, add them to the squash, and season with:

• rose water
• cinnamon
• nutmeg, or
• whatever spice you like.

Line a pie-plate with crust, fill, and bake about an hour."

More "Lost" Early American Recipes

Acorn Bread (1776)

Thomas Jefferson's Macaroni and Cheese (1802)

(Origin - "Early American Cookery - The Good Housekeeper, 1841" by Sarah Josepha Hale, republished in 1996 by Dover Publications. Sarah Josepha Hale, 1788-1879, was an educator, author, and editor of 2 early American journals for women.)

Quaker Brown Sugar Chess Pies (1954)

• 
  1 lb brown sugar
•  1/2 cup butter
• 1/4 tspn salt
• 3 whole eggs
• 1 tbspn vinegar
• 1 tspn vanilla

Beat eggs, add other ingredients and stir until smooth. Pour in muffin pans lined with uncooked pastry, and bake 30 minutes at 400 degrees.

Fill pans about half full. Makes 1-1/2 dozen pies.

More "Lost" Quaker Recipes

Quaker Pear Relish (1954)

Quaker Asparagus Au Gratin (1954)

(Origin - "The Quaker Cook Book" by the Women's Auxiliary of the High Point Friends Meeting of HIgh Point, North Carolina, 1954.)

Wisconsin Crispy Apple Pie (1959)

• 9-inch unbaked pastry shell
• 6 to 8 baking apples
• 1/2 cup brown sugar, firmly packed
• 2 tbspns flour
• 1 tspn cinnamon
• 2 tbspns lemon juice

Topping

• 3/4 cup brown sugar, firmly packed
• 1 cup sifted flour
• 1/2 tspn nutmeg
• 1/3 to 1/2 cup butter

Pare apples and slice thin. Combine apples with brown sugar, flour, cinnamon, and lemon juice. Place in pastry shell. Before baking, top with the following.

Combine brown sugar, flour, and nutmeg. Cut in butter until crumbly. sprinkle over apples. Bake at 400 degrees for 45 to 50 minutes. Serves 6 to 8. 

More "Lost" Pie Recipes

Classic Appalachian Buttermilk Pie (1974)

Kentucky Bourbon Apple Pie (1988)

("Origin - Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Mary Brenk Laudon.)

Frozen Mile-High Strawberry Pie (1978)

• 10 oz frozen strawberries
• 1 cup sugar
• 2 egg whites
• 1 tbspn lemon juice
• 1/4 tspn salt
• 1/2 pint whipping cream, whipped
• 1 tspn vanilla
• 1 deep pie shell, baked and cooled

Beat the first five ingredients with an electric beater until very thick and it holds a peak.

Fold in whipped cream and vanilla, and pour all into the pie shell, piling high. Freeze, then cover with plastic wrap. Take out of freezer a few minutes before serving. Serves 8.

More "Lost" Strawberry Recipes

Kentucky Strawberry Nut Bread (1975)

Molded Strawberry Charlotte with Lady Fingers (1970)

(Origin  - "Out of Our League" by The Junior League of Greensboro, North Carolina, Inc., 1978.)

Southern Fresh Peach Cheese Tarts (1972)

• Prebaked tart shells
• 1 8-oz package cream cheese
• 1 can condensed milk
• 1/3 cup lemon juice
• 1 tspn vanilla
• 3 to 4 fresh peaches
• 1/2 cup apricot preserves
• 2 tbspns sugar
• Whipped cream

Whip cream cheese, and add condensed milk. Whip again.  Stir in lemon juice and vanilla, and continue beating until thickened. 

Pour into tart shells and chill. Slice fresh peaches and place in shells. Melt preserves with sugar. When sugar is dissolved, pour glaze over peach slices. Top with whipped cream. 

More "Lost" Peach Recipes
Summer Peach Dumplings (1976)

Peach Macaroon Freezer Pie (1978)

(Origin - "The Cotton Country Collection" by the Junior League of Monroe, Louisiana, 1972.)

Butterscotch Pie (1982)

• 1 9-inch baked pie shell
• 2 eggs, separated
• 1-1/2 cups brown sugar
• 1/8 tspn salt
• 1-1/2 cups milk
• 4 tbspns flour
• 2 tbspns butter
• 1 tspn vanilla
• 4 rounded tbspns sugar

Put egg yolks in saucepan. Beat with fork and add brown sugar. Add flour and mix well.

Add milk, butter, and salt. Stir over low or medium heat until boiling. (This takes about 10 minutes of constant stirring.) Add vanilla, and pour into a baked pie shell.

Beat egg whites until peaks form. Add 4 rounded table spoons of sugar and beat well. Spread over pie. Bake at 300 degrees for 25 to 30 minutes.

More "Lost" Butterscotch Recipes

Chocolate Marshmallow Brownies with Butterscotch (1982)

Butterscotch Tea Bread with Buttermilk (1963)

(Origin - "Fiesta Under the Sun" by the Junior League of Phoenix, Arizona, 1982.) 

Mile High Coffee Marshmallow Pie (1955)

• 1 9-inch baked pie shell
• 30 marshmallows
• 1 cup very strong black coffee
• 1 tbspn butter
• 1 cup of cream (whipped to make 2 cups)
• 1/2 cup chopped nuts

Cut marshmallows into quarters. Put butter into hot coffee. Fold in quartered marshmallows.

Let cool until quite stiff, then fold in whipped cream. Pour into baked pie shell. Sprinkle top with nuts. 

Refrigerate. Serves 6. 

More "Lost" Coffee Recipes

Betty Crocker's Original Coffee and Spice Drop Cookies (1950)

Coffee Cloud Cake with Coffee Butter Frosting (1963)

(Origin - "Cook Book" published by The Congressional Club, Washington D.C., 1955. The Congressional Club was founded as a women's club in 1908, and included spouses of the President, Vice-President, cabinet members,  Congress members, and "women members of Congress." This recipe was provided by Dorothy M. Wiley, married to Sen Alexander Wiley of Wisconsin.)

Peach Pecan Pie (1959)

• pastry for 1 crust pie
• 2 tbspns flour
• 2 tbspns cornstarch
• 1 cup sugar
• 2 tbspns butter
• 2 tbspns orange juice
• 1 tbspn grated orange rind
• 6 large peaches, sliced
• 1/4 cup pecans

Line a 9-inch pie pan with pastry and form a fluted, standing rim. In a sauce pan, combine, and mix thoroughly the flour, conrstarch, and sugar. Add butter, orange juice, and rind, and bring mixture to a boil.

Add sliced peaches and pecans, then pour into pie shell. Bake in 450 degree oven for 10 minutes, then reduce to 35- degrees and continue baking for 30 minutes.  

(Handwritten notes on this vintage recipe direct to also add a small amount of nutmeg to taste, and "a bit of almond extract.")

More "Lost" Peaches Recipes

Rum Poached Peaches (1792)

Farmer's Butterscotch Peach Pie (1965)

("Origin - Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Patricia Eilers Shaw.)