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.

Nutty Noodle Fruit Pie

3 eggs, beaten
1/3 c. sugar
6 oz. wide noodle
1/3 c. salted peanuts, chopped
2 c. fruit cocktail, drained

Topping:

3 Tbsp. flour
1 Tbsp. margarine, melted
3 Tbsp. brown sugar, firmly packed

Combine eggs, sugar, chopped peanuts, and fruit cocktail. Cook noodles in boiling salted water until noodles are tender, yet firm, about 4 mins. Drain. Stir noodles into egg mixture. Pour into buttered 9-inch pie pan. Bake in 375° oven, covered, 40 minutes. Remove from oven, mix topping ingredients together. Sprinkle over pie. Bake uncovered, 20 minutes longer, or until set. Cool slightly. Cut pie into 8 wedges.

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.

Apple Butter Pie

1/2 cup apple butter
2 eggs
1/2 cup sugar
1 1/2 tablespoon cornstarch
1 teaspoon cinnamon
2 cups milk
Pastry for 2 (9″) crusts

Add beaten eggs, sugar, cornstarch, and cinnamon to apple butter.

Mix well.

Add milk gradually to mixture and blend together.

Pour into an unbaked pastry shell.

Cut strips of dough 1/4 in. wide and place on top of pie in lattice fashion.

Bake at 350° for 35 minutes.

Makes 1 (9 in.) pie

This recipe was written on a lined index card and found in a large collection, date unknown. There’s a note in the top right corner “Sandy’s – Real Good”…so it must be good! I’ve typed it below along with a scanned copy.

Heavenly Chocolate Pie

Cream 1/2 cup butter gradually and add 3/4 c. sugar.

Cream well.

Blend in 1 sq. melted and cooled chocolate.

1 tsp. vanilla

Add 2 eggs, one at a time, beat 5 min. after each egg.

Fill baked pie shell and chill.

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.

Chess Pie

Cream:

1/2 stick soft butter
2 cups sugar
2 heaping Tbsp flour

Add:

4 beaten eggs
1 c. half & half cream
1 tsp. vanilla

Pour in unbaked shell and in 400° oven for 10 min.

Reduce heat 375° for 30 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.

Latticed Blueberry Pie

Pastry for two-crust 9″ pie
2 pts. blueberries
3/4 to 1 c. sugar
1/4 c. all purpose flour
1-2 tsp. lemon juice
1 Tbsp butter or margarine

Roll out half of pastry; line 9″ pie plate and trim pastry about 1/2″ larger than rim. Fill with blueberries. Combine sugar and flour and sprinkle over berries. Sprinkle with lemon juice. Dot with butter or margarine. Roll out rest of pastry; cut into half-inch strips. Moisten edge of bottom crust. Arrange pastry strips in lattice across top of pie. Fold edge of bottom crust over ends of strips, press together and flute.

Bake in hot oven (425°F) about 45 minutes, or until crust is golden brown and filling begins to bubble.

If you’re in a hurry, buy ready-to-bake pie shells and fill with canned ready-to-use blueberry pie-filling following package directions.

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.

Ice Box Pie

Crust:

1/2 lb. vanilla wafers
1/2 cup soft butter

Beat 2 whole eggs, add 1 cup of powdered sugar and beat well. Add 1 pint of whipped whipping cream, 1 cup nuts, 1 small bottle of cherries. Mix well. Put in ice box and serve that day.

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

Raisin Pie
Serves 6

2 1/4 c. milk
3/4 c. brown sugar
2 eggs
4 tbs cornstarch
1 tbs butter
1 c. raisins
1 t. vanilla

Scald 2 c. milk in double boiler. Mix sugar with cornstarch, moisten with 1/4 c. milk. Add egg yolks and blend thoroughly. Pour into hot milk. Stir constantly until thick and smooth. Add raisins, butter and beat well. Remove from fire, add vanilla and pour into a baked pastry shell. Cover with meringue and bake 15 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.

Oatmeal Pie

3/4 cup sugar
1 stick margarine (1/4 lb)
2 beaten eggs
3/4 cup dark corn syrup
3/4 cup quick oats
1/2 cup coconut

Cream sugar and margarine and add other ingredients.

Mix well.

Bake at 350° for 45 minutes.