This recipe was clipped from packaging or maybe a magazine and pasted onto an index card, date unknown. It may be a promo piece for Kitchen Craft Flour since it’s one of the required ingredients.

GOOD LUCK PIE CRUST

2 cups Kitchen Craft Flour
1 teaspoon salt
2/3 cup shortening
4 tablespoons cold water

Sift, then measure flour; sift again with salt. Cut shortening into flour with knives or pastry blender until particles are size of small peas. Add water, a small amount at a time, until all flour is dampened, mixing lightly with fork. Form gently into ball, wrap in waxed paper and chill slightly before using.

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

EASY PERFECT PIE CRUST

3 cups flour
1 1/4 cups shortening
1 tsp. salt
1 egg
1 tbsp. vinegar
5 tbsp. cold water

Combine flour, shortening and salt in a bowl, and cut in shortening until crumbly. In a cup, beat egg, vinegar and water. Pour over flour mixture and stir. Form into six balls. Refrigerate for up to two weeks. Makes six 9-inch pie shells.

This recipe was clipped from a magazine and then pasted onto an index card. It was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CARAMELIZED APPLE TART (Tarte Tatin)

Pastry:

1 cup flour
1/8 teaspoon salt
3 tablespoons sugar
1/4 pound butter or margarine
3 tablespoons ice water

Filling:

6 tablespoons butter or margarine
1/2 cup sugar
3 cups peeled, sliced apples
2 tablespoons brown sugar

Pastry: Sift the flour, salt and sugar into a bowl; cut in the butter with a pastry blender, or 2 knives. Add the water, and toss lightly until a ball of dough is formed. Chill one hour.

Filling: Use a deep 9-inch pie plate, and spread 3 tablespoons of the butter on the bottom. Sprinkle 3 tablespoons of the sugar over it. Arrange the apples in layers; on each layer, sprinkle some of the remaining sugar and dot with butter. Roll out the pastry, and cover the apples with it. Bake in a preheated 375°F. oven 30 minutes. Cool 5 minutes, then carefully invert onto an ovenproof serving dish, so that the apples are now on top. Sprinkle with the brown sugar and place under the broiler until sugar melts, and top browns. Cool. Serves 6 to 8.

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

Nita’s Pie

3 egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 cup sugar
1 cup graham crackers (crushed fine)
1 cup nuts

Beat egg whites until frothy, add cream of tartar and vanilla. Beat stiff. Fold in: sugar slowly, then graham crackers and nuts. Put in greased pie plate (no crust required). Bake at 350 degrees for 20 to 25 minutes.

Top pie with whipped cream when cold.

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

Coffee-Macaroon Pie

Use 1/4 teaspoon salt; 3 eggs, separated; 1 1/2 cups sugar; 1/4 cup left-over coffee; 1 1/2 cups shredded coconut, cut; 2 tablespoons butter or margarine, melted; 1 teaspoon lemon juice; 1/4 teaspoon almond extract, and 1 unbaked 9-inch pie shell.

Add salt to egg yolks and beat until thick and lemon-colored. Add sugar, 1/2 cup at a time, beating well after each addition. Add coffee, butter, lemon juice and almond extract. Blend well. Fold in coconut and stiffly beaten egg whites. Turn into pie shell. Bake in moderate oven, 375 degrees, 50 minutes or until inserted knife comes out clean. Cool before serving.

This recipe was clipped from a newspaper and found in a large collection, marked date is 1987. I’ve typed it below along with a scanned copy.

EASY COCONUT PIE

4 beaten eggs
1 teaspoon vanilla
1/2 cup self-rising flour
2 cups milk
1 3/4 cups sugar
4 tablespoons (1/2 stick) margarine, softened
1 can (6 oz.) coconut

Mix all ingredients together and pour into two 9-inch pie pans. This pie will make its own crust. Bake at 325 degrees for 30 minutes.

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

Spiced Peach Crisp

For peach base: Use 9 canned peach halves, drained; 1/2 teaspoon cinnamon; 1/4 teaspoon ground cloves, and 1/4 teaspoon nutmeg.

For oatmeal topping: Use 1/2 cup quick-cooking rolled oats, uncooked; 3/4 cup enriched flour, 1/2 teaspoon salt; 1/2 cup brown sugar; 1/3 cup melted butter or margarine, and 1/2 cup chopped nutmeats.

Place peach halves in the bottom of an 8-inch square baking dish; sprinkle with spices which have been mixed together.

For the topping, combine dry ingredients; add melted butter and nutmeats; toss mixture together with a fork. Sprinkle over peaches. Bake in moderate oven (375 degrees) 30 minutes.

This recipe was clipped from a newspaper and found in a large collection, date unknown. It’s likely a promo piece for Sealtest Sour Cream since it’s a required ingredient. I’ve typed it below along with a scanned copy.

GOURMET APRICOT PIE

TOPPING:

1/2 cup light brown sugar
1/3 cup sifted flour
1/4 cup hard butter

FILLING:

2 cups Sealtest Sour Cream
1 cup sugar
4 tbsp. sifted flour
1/2 tsp. salt
3/4 tsp. almond extract
2 eggs
3/4 cup dried apricots, stewed, drained and cut into small pieces
1 nine-inch pie crust

Mix together brown sugar, flour and butter. Set aside.

Combine sour cream, sugar, flour, salt, almond extract and eggs; beat well with a rotary beater. Fold in apricot pieces. Pour the mixture into unbaked pie shell. Bake in a hot oven, 400°, 25 min.

Remove from oven and immediately sprinkle topping over the pie and return to hot oven to bake 20 min. longer. Chill in refrigerator. Serve with whipped cream. Serves 8.