This promo recipe card is marked “FINGERTIP RECIPE CARDS T.M. NANCY SASSER” and was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CRUMBLE-CRUST MINCE PIE

2 tablespoons boiling water
2 sticks Betty Crocker Instant Mixing Pie Crust Mix
28-oz. jar Borden’s None Such Mince Meat
1/2 cup brown sugar
1 teaspoon cinnamon

Add boiling water to one stick of the Pie Crust Mix. This makes the tender, flaky 9-inch bottom crust. Fill crust with Borden’s None Such Mince Meat. Note: When using 9-oz. package None Such Mince Meat, make an 8″ pie. (Follow package directions.)

For top crust blend brown sugar and cinnamon into the second stick of pie crust mix. Crumble it over the top of the pie. Bake in hot oven (425°) about 30 minutes, or until top is golden brown.

This promo recipe card is marked “FINGERTIP RECIPE CARDS T.M. NANCY SASSER” and was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

PECAN CRUST MINCE PIE

2 sticks Betty Crocker Instant Mixing Pie Crust Mix
1 cup pecan halves
28-oz. jar Borden’s None Such Mince Meat

Heat oven to 425° (hot). Take 1/2 cup pecan halves and chop finely. Mix pastry as directed on package–except add chopped pecans with the water. Line pie pan as directed for 9″ Two-crust Pie. Spread mince meat in prepared pan. Arrange remaining 1/2 cup pecan halves over mince meat. Cover with top crust. Cover edge with 1 1/2″ strip of aluminum foil, remove about 15 min. before end of baking time. Bake 40 to 45 min. Cool slightly before serving. Note: When using 9-oz. package None Such Mince Meat, make an 8″ pie. (Follow pkg. directions).

This promo recipe was clipped from cardboard packaging, likely a box of Royal Peach Gelatin since it’s one of the required ingredients. This was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

GINGER PEACHY PIE

1 can (1-pound 14-ounce) cling peach slices
1 package (3-ounce) Royal Peach Gelatin
1/4 teaspoon ground ginger
3/4 cup boiling water
1 pint vanilla ice cream, softened
1 9-inch pastry shell, baked and cooled

Drain peaches, reserving 3/4 cup syrup. Dice peaches. Dissolve gelatin and ginger in boiling water; add peach syrup. Stir in ice cream; continue stirring until ice cream is melted. Fold in peaches; chill until mixture mounds. Spoon into prepared shell; chill until firm. If desired, garnish with whipped cream and additional peach slices.

This promo recipe slip from Adams Extract Co. was published in 1994 and found in a large collection. I’ve typed it below along with a scanned copy of both sides.

PECAN APPLE PIE

PECAN MIXTURE

1/3 cup Margarine, melted
3/4 tsp. “Adams Best” Vanilla
1/2 cup Brown Sugar, firmly packed
1 cup Pecans, chopped
1 package Uncooked Prepared Pie Crust (for 2 crust pie)

FILLING

1 tsp. “Adams Best” Vanilla
3/4 tsp. Adams Butter Flavoring
3/4 cup Granulated Sugar
2 Tbl. All-Purpose Flour
2 Tbl. Adams Cinnamon
1/4 tsp. Adams Nutmeg
1/4 tsp. Adams Allspice
8 Tart Apples, medium size (7 cups)*

Preheat oven to 375°.

1. PECAN MIXTURE. In pan, melt margarine. Blend in “Adams Best” Vanilla, brown sugar and pecans. Spread mixture evenly in bottom of deep dish pie pan. Place one pie crust over pecan mixture.
2. FILLING. Mix “Adams Best” Vanilla, Adams Butter Flavoring and sugar. Blend in flour, Adams Cinnamon and Adams Nutmeg. Coat peeled, cored and sliced apples with sugar mixture. Arrange apple slices in pan and top with 2nd crust. Flute edges. Cut several slits in top crust.
3. BAKING INSTRUCTIONS. Place pan on foil or cookie sheet to guard against spillage. Bake at 375° for 40 minutes, or until crust is golden brown and apples are tender. Remove from oven. Immediately place serving platter over pie and invert. Carefully lift pan from crust. If any nuts remaining in pan remove them and place them on the pie with a knife. Cool at least 1 hour before serving. Garnish if desired.

*Do NOT use canned or frozen apples or apple pie filling.

This promo recipe from Borden was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Traditional Pumpkin Pie……another delicious Eagle Brand dessert
(Makes 9 servings)

1 (9-in.) unbaked pastry shell
1 (16 oz.) can pumpkin (about 2 cups)
1 (14-oz.) can Eagle Brand or Eagle Brand Low Fat Sweetened Condensed Milk (NOT evaporated milk)
2 eggs or 4 egg whites
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Tip: To further reduce fat, use 4 egg whites instead of 2 eggs.

Preheat oven to 425°. In large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350°; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

Prep time: 10 minutes

This promo recipe from Log Cabin Syrup was clipped from a magazine and found in a large collection, publish date is 1992. I’ve typed it below along with a scanned copy.

RICH PECAN PIE

1 1/2 cups LOG CABIN Syrup
1/4 cup (1/2 stick) margarine
1/4 cup sugar
1 1/2 cups pecan halves
1 unbaked 9-inch pie shell
3 eggs, slightly beaten
1 teaspoon vanilla
Dash salt

1. Heat oven to 375° F.
2. Combine syrup, margarine and sugar in saucepan. Bring to boil; boil gently 5 minutes, uncovered, stirring occasionally. Cool slightly.
3. Place pecans in pie shell. Mix eggs, vanilla and salt in bowl. Gradually stir in cooled syrup mixture. Pour over pecans in pie shell.
4. Bake 35-40 minutes or until knife inserted near center comes out clean. Cool on wire rack.

Makes 8 Servings

This vintage recipe card was published by McCall’s Great American Recipe Card Collection in 1973 and found in a large collection. There’s also a blueberry variation of this pie included at the bottom. I’ve typed it below along with a scanned copy (of both sides).

CHERRY PIE SUPREME

Two all-time American favorites–cherry pie and cheesecake–are subtly mingled in this applause-winning recipe. The result is a delightfully different dessert that is as elegant and exciting as it is easy-to-make.

9-inch unbaked pie shell
1 can (1 lb, 5 oz) cherry pie filling
4 pkg (3 oz) soft cream cheese
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup dairy sour cream

1. Preheat oven to 425F.
2. Prepare pie shell. Spread half of cherry pie filling in bottom; set rest of filling aside.
3. Bake shell 15 minutes, or just until crust is golden. Remove from oven.
4. Reduce oven temperature to 350F.
5. Meanwhile, in small bowl, with portable electric mixer, beat cheese with sugar, eggs, and vanilla until smooth.
6. Pour over hot cherry pie filling; bake 25 minutes. (Filling will be slightly soft in center.)
7. Cool completely on wire rack.
8. To serve: Spoon sour cream around edge of pie. Fill center with remaining cherry pie filling.

Makes 8 servings.

BLUEBERRY PIE SUPREME

Follow above recipe, substituting 1 can (1 lb, 5 oz) blueberry pie filling for cherry pie filling.

This promo recipe was clipped from a magazine and found in a large collection, date published is 1992. I’ve typed it below along with a scanned copy.

BLACK FOREST PIE

1 KEEBLER READY-CRUST Chocolate Flavored or Graham Pie Crust
3-1/2 cups (8 oz.) thawed COOL WHIP Whipped Topping
1 cup cold milk
1 package (4-serving) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
1 cup cherry pie filling

Spread 1 cup of whipped topping on bottom of pie crust.

Combine milk and pudding mix in medium bowl. Blend with wire whisk or electric mixer (low speed) for 1 minute. Fold in 1-1/2 cups whipped topping. Spread over whipped topping in crust.

Spread remaining whipped topping over top, leaving a 1-inch border and forming a depression in center of the whipped topping. Spoon cherry pie filling in the center. Chill at least three hours.

Garnish with melted chocolate, if desired.

Prep Time: 15 minutes