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.

Springtime Pineapple Pie

1 can (13 1/2-oz.) pineapple tidbits
3 eggs
1/4 cup water
1 env. unflavored gelatin
1/3 cup sugar
1/4 tsp. salt
1 cup sour cream
1/2 tsp. cream of tartar

Drain pineapple, reserving sirup. Separate eggs; beat yolks with pineapple sirup and water. Combine with gelatin mixed with 2 tablespoons sugar and salt.

Cook over medium heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Cool. Stir in sour cream. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon.

Beat egg whites with cream of tartar until stiff. Beat in remaining sugar. Fold in gelatin mixture and drained pineapple tidbits. Turn into cooled crust; re-refrigerate several hours. Garnish as desired with whipped cream and additional pineapple tidbits.

MACAROON CRUST: Mix 1 1/3 cups finely crushed almond macroon crumbs with 1/4 cup soft butter. Press on bottom and sides of 9-inch pie plate. Bake in pre-heated 350-degree oven 8 to 10 minutes. Cool before filling.

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.

Pumpkin Chiffon Pie

Two envelopes unflavored gelatin
One-quarter cup cold water
Two eggs, separated
One and one-half cups canned pumpkin
One cup milk
Three-quarters cup firmly packed brown sugar
Two tsps. pumpkin pie spice
One-half tsp. salt
One-half pint (one cup) whipping cream, whipped
One nine-inch graham cracker crumb crust

Soften gelatin in cold water. Beat egg yolks. Add pumpkin milk, one-half cup brown sugar, spice and salt to yolks. Cook over low heat, stirring constantly, until thickened. Add gelatin; stir to dissolve. Chill until mixture thickens.

Beat egg whites until they hold soft peaks. Add remaining one-quarter cup brown sugar and continue beating until egg whites are stiff. Fold into pumpkin mixture, then fold in whipped cream. Pour into crumb-crust. Chill until firm.

Beat egg whites until they hold soft peaks. Add remaining one-quarter cup brown sugar and continue beating until egg whites are stiff. Fold into pumpkin mixture, then fold in whipped cream. Pour into crumb crust. 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.

Surprise Pumpkin Cheese Pie
(Low-Calorie)

Crust

16 graham crackers, crushed
3/4 tsp. Sucaryl solution
3 tbsps. melted butter

Combine all ingredients; press into 9-inch pie plate; refrigerate.

Filling

1 1/2 cups cottage cheese
4 1/2 tsps. Sucaryl solution
1/4 cup skim milk
1/4 tsp. almond extract
1 tsp. each grated lemon and orange rind
1 cup canned pumpkin
3 eggs

Force cheese through sieve; add remaining ingredients; beat with mixer until smooth. Spoon into crumb crust. Bake in 350-degree oven 35 to 40 minutes. Remove from oven.

Topping

1/2 cup cottage cheese
1/4 tsp. lemon juice
3 tbsps. skim milk
1/4 tsp. vanilla
3/4 tsp. Sucaryl solution

While pie is baking, combine all ingredients in blender. Spread thinly over pumpkin filling; return to oven; bake 10 minutes longer. Let pie cool completely 1 hour. Sprinkle with nutmeg; refrigerate at least 4 hours before serving.

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-WALNUT PIE

1/2 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup firmly packed brown sugar
1 tsp. vanilla
1 cup chopped walnuts
1 cup finely chopped apples
1 9-inch unbaked pie shell

Sift together flour, baking powder and salt. Beat eggs until light and lemon-colored; gradually beat in sugar, beating until creamy. Stir in flour mixture, vanilla, nuts and apples and mix well.

Spoon mixture into pie shell and bake at 450 degrees for 15 minutes. Lower heat to 350 degrees and bake 15 minutes longer or until filling is set. Cool.

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 Fluff Pie
(MAKES ONE 9-INCH PIE)

1 cup sifted all-purpose flour
1/2 tsp. salt
1/3 cup shortening
1/2 cup rolled oats (quick or old fashioned, uncooked)
4-5 tbsps. cold water

Sift together flour and salt into bowl. Cut in shortening until mixture resembles coarse crumbs; stir in oats. Add water, a tablespoon at a time, mixing with a fork until pastry can be formed into a ball. Turn out on lightly floured board or canvas. Roll out to form 13-inch circle. Fit pastry loosely into 9-inch pie plate. Turn edge under and flute. Prick bottom and sides with a fork. Bake in hot oven (425-degrees) 12 to 15 minutes. Cool.

Filling

1 env. unflavored gelatin
1/4 cup cold water
1/2 tsp. salt
1 1/2 cups milk
2 egg yolks
1 6-oz. pkg. (1 cup) butterscotch pieces
2 egg whites
1/2 cup whipping cream
2 tbsps. sugar
Toasted coconut

Soften gelatin in cold water. Place salt, milk, egg yolks and butterscotch pieces in top of double boiler. Cook over hot water until butterscotch pieces are melted and mixture thickens, stirring frequently. Add softened gelatin and stir until dissolved. Cool until mixture begins to thicken. Beat egg whites until stiff and glossy. Fold cooled gelatin mixture into egg whites. Whip cream until frothy; gradually add sugar, whipping until stiff. Fold into butterscotch mixture. Pour into pie crust; chill until set. Decorate with toasted coconut.

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

Beat together 15 minutes: Two cups sugar, two tablespoons margarine, pinch of salt and two eggs. Then add five tablespoons flour; beat well. Add two cups milk, one teaspoon vanilla and dash of cinnamon or nutmeg. Put in unbaked pie shell; bake 15 minutes at 450; then reduce temperature to 350 and bake until set.

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.

A GOOD SUMMER RECIPE, I have used for years and my “Pennsylvania Dutch” Mother before me.

Cottage Cheese Lemon Pie

Two cups cottage cheese, finely mashed
One tbsp. cornstarch
One-half tsp. salt
One-half cup butter or margarine
One cup sugar
Three eggs, separated
Juice and grated rind of one lemon

Add cornstarch and salt to sugar. Cream sugar mixture with butter and add the cottage cheese. Beat well. Add egg yolks one at a time, beating after each. Fold in stiffly beaten egg whites. Bake in 9-inch pastry lined pan in preheated 450-degree oven 10 minutes. Reduce heat to 350-degrees and bake 35 minutes longer, until custard is set.

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.

Sour Cream Prune Pie

10-11 prunes, pitted and chopped
1 cup boiling water
2 tablespoons vinegar
3/4 cup sugar
2 tablespoons cornstarch
2 eggs, well beaten
1 cup sour cream
1 tablespoon lemon juice
1 9 inch baked pie shell

Place chopped prunes in boiling water and vinegar in top of enamel double boiler. Cook over simmering water 10 minutes. Mix sugar and cornstarch. Stir into prunes and cook 15 minutes, stirring frequently. Remove from heat. Mix eggs with sour cream and add to prunes. Return to double boiler and simmer 5 minutes. Pour into pie shell. Cool thoroughly and serve.

For variation substitute 3/4 cup raisins for prunes, and add 1/4 cup nuts after removing from heat.