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.

Carrot Pie

1 1/2 cups cooked and mashed carrots, about 1 pound
2/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs, slightly beaten
1/2 cup sweet cream
1 cup milk
3 tablespoons flour
1 9 inch unbaked pie shell

Mix all ingredients in large bowl or blender. Pour into unbaked pastry shell. Bake in 425° oven 10 minutes. Reduce heat to 350°, bake 40 to 50 minutes or until set and lightly browned. Cool and serve.

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 Pie

1 small can (6 fluid ounces) frozen lemonade
Juice of one lemon
1 can sweetened condensed milk
1 container (12 ounces) frozen whipped topping

Thaw lemonade, stir in lemon juice. Add milk. Fold in whipped topping until smooth. Pour into 2 graham cracker crusts. Chill.

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.

Recipe of the Week

RHUBARB AND CHERRY PIE

Temperature: 450° F Time: 15 minutes
Then 375° F Time: 20 – 25 minutes

3 cups rhubarb cut in 1/4 inch pieces
16 ounce can cherry pie filling
3/4 cup sugar
2 tablespoons quick cooking tapioca
4 drops red food coloring
Pastry for 9 inch lattice-top pie

1. Combine rhubarb, cherry pie filling, sugar, tapioca and food coloring. Let stand 15 minutes.
2. Line a 9 inch pie pan with pastry; pour in filling.
3. Adjust lattice top; seal and flute edge.
4. Bake in preheated oven. If edges become brown too quickly cover with foil.

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.

Raisin Pie

Soak one cup seedless raisins in 1 cup water until all water is absorbed. It requires over night or about 4 hours. Scald 1 cup milk, add remaining 1-4 cup milk to 1-4 cup flour and stir until smooth. Into this stir 1 whole egg or 2 egg yolks, beaten light and 1-3 cup sugar. Add scalded milk mixture, return to stove and cook over boiling water until thick and smooth, then add 1-2 teaspoonful vanilla, pinch salt, and 1 tablespoonful butter. Then add strained raisins and cook a short time. After removing from fire, stir in nuts (1-2 cup if desired, but may be omitted). Put in baked pie shell and add meringue if you have used two egg yolks, made from the two egg whites.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Never Fail Pie Crust (From Homemakers Time)

4 c flour
1 3/4 c. veg. shortening
1 Tbsp. sugar
2 tsp. salt

Mix with pastry mixer or fork.

Add the following to dry ingred. & shortening and mix with large wooden spoon.

1 Tbsp. vinegar
1 egg
1/2 c. water

Chill the dough 15 min. or can be frozen till needed.

Makes:

5 single 9″ pie crusts or
2 – 9″ double and 1 – 9″ shell

This recipe was written on a sheet of lined note paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

No Roll Pie Crust

Sift directly into 9 inch pie tin:

1 1/2 c. flour
1 t. salt
1 1/2 t. sugar

Mix in a measuring cup:

1/2 c. oil (veg)
2 T. milk

Pour oil mixture over the flour and mix with a fork until no dry flour shows. Press with your fingers to line the pan & the sides–as evenly as possible.

Fill & bake accordingly to the recipe for any one crust pie.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pastry

1/2 c minus 1 tbsp Crisco
1/2 tsp salt
1 tsp milk
1 1/2 c flour

Combine all ingredients except flour, beat well until mixture resembles whipped cream. (I use a hand rotary beater) add flour and blend with fork. Roll between 2 very lightly floured sheets of waxed paper. Cut, fit into 9″ pan and bake at 475° for 8 to 10 min.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Pie Crust

1 1/2 cup (lard preferred) shortening
3 cups flour
1 egg
1 tsp. vinegar
1 tsp. salt
5 Tbsp. cold water

Mix shortening into flour.

Beat egg, add water, vinegar, and salt. Add to flour mixture. More water may be added if necessary.

I work this with my hands.

Put in covered bowl or wax paper and chill.

You can work and knead it as it does not get tough.

Will keep in ref. for a week.

I usually make a double batch and freeze.