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.

APPLE PEAR PIE

Pastry for a 2-crust pie

2 pears, peeled, cored and sliced
4 medium tart apples, peeled, cored and sliced
1 cup sugar
3 tbsp. flour
1 tsp. cinnamon
1 tsp. lemon juice
1 tsp. grated lemon rind
1 tbsp. butter or margarine

Arrange pear slices in pastry-lined pie pan. Cover with apple slices. Blend sugar, flour, cinnamon, lemon juice and lemon rind. Sprinkle over apples. Dot with butter or margarine.

Cover with top crust, trim and crimp edges. Prick or slash pastry to allow steam to escape.

Bake at 375 degrees for 55 to 60 minutes or until golden brown.

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.

SPICY CINNAMON APPLE PIE

3/4 cups sugar
1 tbsp. flour
1/2 tsp. salt
5 to 6 apples (4 cups) pared, cored and sliced
Butter or margarine
2 tbsp. milk
Granulated sugar
Cinnamon pastry (below)

Combine sugar, flour and salt with apple slices. Spoon into 9-inch pastry-lined pan and dot with butter.

Cover with top crust and crimp edges. Brush crust with milk and sprinkle evenly with sugar.

Bake at 425 degrees until crust is brown and apples are tender when pricked with a fork.

Cinnamon Pie Crust

2/3 cup shortening
2 cups flour
1 tsp. salt
2 tbsp. cinnamon
3 to 4 tbsp. cold water

Sift together flour, cinnamon and salt. Cut in shortening with pastry blender or fork until mixture is consistency of corn meal. Sprinkle with cold water and toss lightly with fork. Use just enough water to moisten dough.

Form into ball and chill. Divide dough in half and roll on floured board to one-eighth-inch thickness. Cut slits in top crust to allow steam to escape.

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.

There’s a missing quantity amount for the nuts (it just says 1/2)…anyone have a similar recipe that can fill in the blank for us? If so, please let us know in the comment section below.

OATMEAL PIE SHELL

1/2 cup one-minute oatmeal
1/4 cup flour
1/2 cup margarine
2 tablespoons sugar
1/2 chopped nuts

Combine ingredients in large bowl and mix well to form soft dough. Press firmly in bottom and sides of 9-inch greased pie pan. Do not press on rim. Bake in 375-degree oven 12-15 minutes until golden.

This vintage recipe was clipped from a newspaper and found in a large collection, it was originally published December, 1936 and reprinted a few years later (this clipping). I’ve typed it below along with a scanned copy.

We had a request the other day for lemon butter. We are repeating the one that was published several years ago.

Lemon Butter

Beat 6 eggs, 1-4 pound butter and 1 pound sugar the rind and juice of 3 lemons (or 9 tablespoonfuls vinegar). Mix together and set in a pan of hot water to cook. This is good for tarts or for bread.

This recipe was clipped from a magazine and found in a large collection, date unknown but probably the 1970’s judging by the advertising on the back. I’ve typed it below along with a scanned copy.

Georgia Pecan Pie

3 eggs, lightly beaten with fork or whisk
3/4 cup dark corn syrup
3/4 cup sugar
1/4 teaspoon salt
2 1/2 teaspoons vanilla
1 cup pecan halves
1 unbaked 9-inch pie shell
3 tablespoons melted butter or margarine

Combine eggs and corn syrup; mix well. Add sugar; mix thoroughly. Stir in salt and vanilla. Let stand about 5 minutes. Meanwhile spread pecans evenly on bottom of pie shell. Stir melted butter into syrup mixture; pour over pecans. Be sure all the pecans rise to the top. Bake at 375° for 40 to 45 minutes or until center is firm.

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.

German Chocolate Pie

1 nine-inch baked pie shell
1/2 pound marshmallows
3/4 cup milk
1/4 teaspoon salt
1/2 bar German’s Sweet Chocolate
1 teaspoon vanilla
1 cup whipping cream (or 2 cups whipped topping)

Combine marshmallows, milk, salt and chocolate in top of double boiler. When melted and thoroughly blended, set aside to cool. Add vanilla, whipped cream, then fold into the chocolate mixture. Add coconut, if desired. Pour into baked shell and refrigerate. Remove from refrigerator about 20 minutes before serving for better flavor of pie.

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.

COLOSSAL COCONUT-PINEAPPLE PIE

3 whole eggs
1 1/2 cup sugar
2 tablespoons flour
2 tablespoons cornmeal
1/2 cup butter or margarine (room temperature)
1 teaspoon vanilla
1 cup coconut
1 small can crushed pineapple and juice

Combine eggs, sugar, flour, cornmeal, butter and vanilla in large mixing bowl. Then add coconut and pineapple. Pour into an unbaked pie crust (9 inch). Bake in a 425-degree oven for 15 minutes. Then reduce heat to 350 degrees and bake for around 20 minutes longer (or until firm). Serves 8.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but likely the 1930’s or 1940’s. I’ve typed it below along with a scanned copy.

Here we add rhubarb to the strawberries and bake them in a crust with a criss-cross crust.

Strawberry-Rhubarb Pie

Line a pie pan with pie crust. Mix together 1 cup sugar, 1 tablespoonful flour, 1-4 teaspoonful salt. Sprinkle 2 tablespoonfuls flour mixture over crust and dot with 1 teaspoonful butter. Pour 2 cups of halved strawberries and 1 cup of rhubarb cut into 1-inch pieces into crust. Add remaining sugar and flour mixture, dot with more butter. Top with a criss-cross crust and bake at 425 degrees for 15 minutes, then reduce heat to 375 degrees and bake 25 minutes longer.