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.

Butterscotch Apple Pie

Mix 1 1-2 cups brown sugar with 2-3 cup water in a heavy frying pan; add 3 cups sliced apples and 1 tablespoonful lemon juice, cover and cook until apples are tender about 10 minutes. Remove apples to plate, add 3-4 cup flour mixed with 1-3 cup white sugar to remaining syrup, cook about 3 minutes stirring until blended. Add the cooked apples and 1 teaspoonful vanilla, 3 tablespoonfuls butter and 1 teaspoonful cinnamon. Cool apple mixture and line a nine-inch pie plate with pastry then fill with apple mixture arranging pastry strips lattice fashion over top. Place in hot oven. Bake until brown, reducing heat after 10 minutes to moderate. Serve 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.

SWEET AND RICH, but, my oh my, what a pie.

Caramel Date Pie

1 cup fresh California dates
1 env. plain gelatin
1/4 cup cold water
1/2 lb. vanilla caramels (about 28 pieces)
1 cup milk
1 tsp. vanilla
1 cup whipping cream
1 baked, cooled 9-inch pastry shell

Coarsely cut dates with scissors. Soften gelatin in cold water. Place caramels and milk in top of double-boiler over hot water and heat, stirring occasionally until caramels are melted. Add softened gelatin; stir until gelatin is dissolved. Remove from heat and blend in vanilla; cool until slightly thickened. Whip cream. Fold dates and whipped cream into gelatin. Turn into pastry shell; chill until 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.

Delicious Sour Cream Pie

THIS BLUEBERRY Sour Cream pie, with its unique texture and flavor, bakes in about 10 minutes, so try it often during the bountiful berry season.

Ingredients are: 1 9-inch unbaked graham cracker crumb crust, 2 cups (1 pint) sour cream, 2 tablespoons flour, 3 tablespoons light brown sugar, 1 egg, well beaten; 2 cups fresh cultivated blueberries, rinsed and drained, and 1/2 cup firmly packed light brown sugar.

Prepare crust; line 9-inch pie pan. Mix sour cream with flour and 3 tablespoons sugar; beat in egg. Spoon half of mixture into crust. Mix blueberries with 1/2 cup sugar; pour over sour cream in pan. Top with remaining sour cream mixture.

Bake in preheated 400-degree oven 10 to 15 minutes or until sour cream mixture is set. Chill until ready to serve. Top with additional sour cream and blueberries.

–POLLY PAFFILAS

This recipe was clipped from a newspaper and found in a large collection, marked date is 1980. I’ve typed it below along with a scanned copy.

Best Ever Lemon Pie

1 baked pie shell
1 1/4 cups sugar
6 tbsp. cornstarch
2 cups water
1/3 cup lemon juice
3 eggs, separated
3 tsp. butter
1 1/2 tsp. lemon extract
2 tsp. vinegar

Mix sugar, cornstarch together in top of double boiler. Add the two cups of water. Combine egg yolks with juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. This does away with starchy taste. Now add lemon extract, butter and vinegar and stir thoroughly. Pour into nine-inch pie shell and let cool. Cover with meringue and brown in oven.

Never-fail Meringue

1 tbsp. cornstarch
2 tbsp. cold water
1/2 cup boiling water
3 egg whites
6 tbsp. sugar
1 tsp. vanilla
Pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar and beat until STIFF, but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well.

Spread meringue over cooled pie filling. Bake at 350 degrees for about 10 minutes. This meringue cuts beautifully and never gets sticky. Enjoy!

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.

To make two large pies or three smaller ones: MIX 2 1/2 tablespoons flour with 2/3 cup of sugar. BEAT 4 eggs slightly. ADD 1/4 cup of soft butter, 1/2 teaspoon salt and the flour and sugar mixture. CONTINUE stirring, adding 1 1/3 cup light corn sirup and 2/3 cup broken pecans. MIX WELL and pour into unbaked pie crusts. BAKE at 375 degrees for 10 minutes. Then reduce heat to 325 degrees for 50 minutes. One half this recipe makes four individual (3 1/2-inch) pies which are pretty for parties.

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 BUTTERMILK PIE

4 tbsp. margarine
2 tbsp. flour
1 cup buttermilk
3 eggs
1 cup sugar
zest from 1 lemon
1/3 cup lemon juice
1 (9-inch) deep-dish pie crust, baked in a glass pie plate

Put margarine into a glass mixing bowl. Microwave on high 40 seconds, or until melted. Blend in flour. Beat in buttermilk, eggs, sugar, lemon zest and lemon juice.

Pour mixture into baked pie crust. Rotating midway through cooking, microwave on 70-percent (medium-high) eight to 10 minutes, or until set. Let stand 15 minutes before cutting.

If desired, garnish servings with lemon slices. Makes six to eight 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.

PECAN PIE

3 eggs
1 cup Karo light or dark corn syrup
1 cup sugar
1 tablespoon butter or margarine, melted
1 teaspoon vanilla
1 cup pecans
1 unbaked (9-inch) pastry shell

With fork slightly beat eggs. Stir in corn syrup, sugar, butter or margarine, and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350°F oven 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Makes 1 (9-inch) pie.

This recipe was clipped from a magazine and found in a large collection, date unknown. It just lists the ingredients and baking time, no directions for mixing. I’ve typed it out below along with a scanned copy.

STRAWBERRY-RHUBARB PIE
Bake at 425°F for 35 minutes.
Makes 1 nine-inch pie

1 pint strawberries (2 cups)
1 pound unpeeled rhubarb, washed and cut into 1-inch pieces (about 3 cups)
1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
2 cups sifted flour
1 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
1 tablespoon butter or margarine