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.

INNES’ RUM CREAM PIE

8 to 12 toffee candies
2 or 3 tablespoons cream
1/2 teaspoon rum flavoring
1 9-inch baked pastry shell
1 1/2 cups milk
1/2 cup cream
1/2 cup sugar
5 tablespoons sifted flour
1/4 teaspoon salt
2 eggs, well beaten
1 teaspoon rum flavoring
1/2 cup whipping cream, whipped
Whipped cream and shaved chocolate for garnish (optional)

In double boiler over hot water melt toffee candies and cream to thin to spreading consistency. Add rum flavoring. Spread candy mixture over bottom of baked pastry shell. In double boiler over hot water heat milk and cream. Mix together sugar, flour and salt and add to hot milk mixture in double boiler. Cook and stir until thickened, about 15 minutes. Add a little of the hot mixture to the beaten eggs, then stir egg mixture into double boiler mixture and cook 2 or 3 minutes, stirring constantly. Cool. Add rum flavoring and fold in whipped cream. Turn into pie shell. Garnish with whipped cream and shaved chocolate, covering entire surface if desired. Makes 6 to 8 servings.

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.

Kahlua Pie

3 9-inch graham-cracker-crumb crusts
1/2 gallon chocolate ice cream
1/2 gallon vanilla ice cream
1/2 cup Kahlua or other coffee-flavor liqueur, divided
Chocolate sauce
Chopped nuts

Soften chocolate ice cream in large bowl; blend in 1/4 cup liqueur. Divide between the graham-cracker crusts, smoothing surfaces; freeze firm. Soften vanilla ice cream in large bowl; blend in remaining 1/4 cup liqueur. Spread on top of chocolate ice cream frozen in pie shells, smoothing surfaces. Return to freezer and freeze firm, at least 4 hours. To serve, cut in wedges and top with chocolate sauce and chopped nuts. Makes 3 pies, 6 to 8 servings each. To store pies longer than 4 hours, seal each airtight in foil or another suitable material or container.

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.

Lemonade Magic Pie

One 9-inch chilled crumb pie crust
One 15-oz. can sweetened condensed milk
One 6-oz. can frozen concentrate lemonade
One 9-oz. container Cool Whip

Blend milk with thawed can lemonade. Stir until well blended. Fold in Cool Whip. Blend well. Pile lightly on chilled pie shell. Chill in refrigerator 12 hours.

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

INDIANA RAISIN PIE

Boil 2 cups seedless raisins in 1 1/4 cups water and 1/2 cup orange juice for 5 minutes, covered. Combine 1/2 cup brown sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, 1 teaspoon grated orange rind, a pinch of salt and 1/4 cup water. Add to the cooked raisins; bring to a good boil, stirring well to keep sauce smooth. Remove from the heat and add 1 tablespoon vinegar and 2 tablespoons butter or margarine. Pour into an 8″ piepan, lined with pastry. Cover with top pastry. Crimp edges and slash top as you do for any covered pie. Sprinkle lightly with cinnamon and sugar. This final benediction may seem superfluous, but it really does something special for this pie when you get to the best part–eating it. Bake 25 minutes in a hot oven, 425° F. Serve while still warm.

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

French Apple Pie

Pare and core 6 to 8 apples. Slice thin. Mix together with 1-2 cup sugar, 1 teaspoonful cinnamon or nutmeg and 2 tablespoonfuls flour. Make a pastry shell of 1 cup flour, 1-3 cup shortening, 1-2 teaspoonful salt and ice cold water. Line pastry pan. Put in apples. Cream 1-4 cup butter and 1-2 cup brown sugar working 1-2 cup flour for crumb mixture. Sprinkle crumbs over apples and bake.

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.

LEMON MERINGUE PIE

1/2 cup water
7 tablespoons cornstarch
1 1/2 cups water
1 1/4 cups sugar
3 egg yolks, slightly beaten
1 lemon (grated rind and juice)
1 tablespoon butter
1 baked pie shell
3 egg whites
6 tablespoons sugar
1 teaspoon lemon juice

Mix 1/2 cup water and cornstarch to thin paste. Combine 1 1/2 cups water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken; return to double boiler and continue cooking until thick and smooth (15 minutes). Pour over slightly beaten egg yolks, return to double boiler, and cook 1 minute longer. Add lemon rind and juice and butter and blend well. Cool, stirring occasionally. Pour into pie shell. Beat egg whites until stiff but not dry. Add sugar gradually (1 tablespoon at a time), beating constantly. Add lemon juice and beat … Spread meringue lightly on filling and bake in slow oven (325° F.) 20 minutes, or until firm and delicately browned.

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.

BUTTERSCOTCH PUMPKIN ICE CREAM PIE

1 9-inch pastry shell, baked and cooled
1 pint softened vanilla ice cream
1 cup pumpkin
1 1/4 cups sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup whipping cream, whipped

BUTTERSCOTCH SAUCE

1/4 cup butter
1 cup brown sugar
1 cup white corn syrup
Pinch salt
3/4 to 1 cup half-and-half or cream

In prepared pastry crust spread softened ice cream. Place in freezer until ice cream is hard. Meanwhile, in saucepan combine pumpkin, sugar, salt, nutmeg and ginger. Heat over low heat just until sugar is dissolved. Cool completely. Gently fold in whipped cream. Mound pumpkin over ice cream in pastry shell. Freeze. If pie is to be stored several days or weeks, wrap in foil or freezer wrap. Remove from freezer 20 minutes before serving. Serve with cooled or slightly warm butterscotch sauce. To make sauce, combine butter, brown sugar, corn syrup and salt in small saucepan. Simmer 15 minutes over low heat. Gradually add cream, stirring with a wooden spoon; stir vigorously before serving. Store leftover sauce in glass jar in refrigerator. Makes 6 to 8 servings.

This vintage promo recipe from Spry was clipped from a newspaper and found in a large collection. Date is unknown but it’s pretty old (advertisement on back lists cream cheese at 19 cents a pound, 12 cans of grapefruit juice are 85 cents and 6 cans of fruit cocktail are 71 cents…ahhh the good old days). Aunt Jenny was Spry’s fictional spokeswoman and I have archived a few recipes and cookbooks featuring her (I’ll list them at the bottom of this recipe).

AUNT JENNY’S FRIED PIES

1 1/4 cups thick apricot puree
1/4 cup sugar
1 teaspoon lemon juice
1/2 teaspoon grated lemon rind
1/8 teaspoon salt
1/8 teaspoon nutmeg
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup Spry
6 tablespoons cold water (about)

Make a thick puree by rubbing sweetened cooked apricots through a sieve. Add sugar, lemon juice, lemon rind, salt and nutmeg and mix well. Cool.

Sift flour with 1 teaspoon salt. Cut in 1/2 of Spry until mixture is as fine as meal. Add remaining Spry and continue cutting until particles are size of a navy bean. (Notice how quickly triple-creamed Spry blends with your other ingredients.) Sprinkle water, 1 tablespoon at a time, over mixture. With a fork, work lightly until a dough is formed.

Roll dough 1/8-inch thick and cut into 4-inch squares. Put 1 1/2 tablespoons apricot filling in center of each square. Moisten edges, fold dough over apricot filling, and seal edges with tines of fork. Fry in deep hot Spry (375° F.) about 5 minutes, or until golden brown. Drain on absorbent paper. Makes 12.

(All measurements in this recipe are level)

More Aunt Jenny:

• Aunt Jenny’s Old-Fashioned Christmas Cookies (cookbook)
• Aunt Jenny’s Rosy Rhubarb Pie
• Home Baking Made Easy (cookbook – Aunt Jenny intro)
• Spry Can Label with Recipes (with Aunt Jenny’s favorite cake recipe)
• Vintage Spry Can Label (with Aunt Jenny giving tips on using Spry)