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.

Tropical Fruit Pie

1 pkg Lemon Whip & Chill mixed with milk as pkg directions tells and add 1/2 cup juice which you drain from

1 – 11 oz. can man. oranges and
1 – 8 1/2 oz. or near that of crushed pineapple

Mix in the drained oranges & pineapple.

Add 2 bananas, diced.

Add 2 c. small marshmallows.

Place in a baked 9″ crust and let set in a refrigerator for at least 1 hr.

Topping of whipped cream, decorated with cherries, nuts or whatever.

This recipe was written on a lined index card and found in a large collection, date unknown. It’s quite stained so it must have been a favorite! I’ve typed it below along with a scanned copy (just ingredients are listed).

Apple Pie
425° 30 – 40 min.

6 large apples sliced thin
1 c. sugar
1 t. cinnamon
1/2 t. nutmeg
1/8 t. salt
1 t. lemon juice
1 T. butter

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.

(One Step) Custard Pie

4 eggs
2/3 c. sugar
2 c. milk
1/2 c. Bisquick
1/2 t. vanilla
1 c. coconut
1/2 stick butter (1/4 c.)

Put in blender on high speed 2 min.

Add dash nutmeg.

Put in pie plate and bake 350° for 25 min.

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

INDIVIDUAL PIES

Filling:

2 cups sugar
1 cup butter
2 cups raisin
2 cups walnut meats
2 eggs

Line muffin pans with pie crust.

Fill not quite full with mixture.

Bake slowly until brown.

(I believe this makes about 36 little pies)

There are three different fruit pie filling recipes written on this sheet of paper and it was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy (corrections made).

Raspberry Pie Filling

4 cups fruit

Put in bottom of pie then alternate with fruit & dot with butter:

3/4 c sugar
3 T. flour
1 t. tapioca
1 t. lemon juice
1/8 t. nutmeg

Cherry Pie

4 cups fruit

1 1/3 c sugar
2 t. tapioca
1 t. lemon juice

Huckleberry Pie

4 cups fruit

4 TB flour
1 1/2 t. lemon juice
1 c. sugar
Dot with butter

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

Strawberry Jewel Pie

2 cups Bisquick
1/2 cup soft butter
1/3 cup boiling water
1/2 cup sugar
2 tablespoons cornstarch
1/8 tsp salt
2/3 cup orange juice
1/3 cup water
1 qt. fresh strawberries halved
Whipped Cream

Heat oven to 425 degrees. In small mixing bowl combine Bisquick and butter. Add 1/3 cup boiling water. Stir vigorously with fork until dough forms ball and cleans the bowl. Pat dough evenly into 12″ pizza pan. Flute edge. Bake 10 to 12 minutes. Cool.

Mix sugar, cornstarch, and salt in saucepan. Stir in orange juice and 1/3 cup water. Cook stirring constantly, or until mixture thickens and boils. Boil and stir 1 minute. Cool.

Stir in strawberries. Spread strawberry mixture over crust. Turn berries right side up if necessary.

Garnish with whipped cream.

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

1 baked 8″ pie crust
1 large container of Cool Whip
8 oz of yogurt with fruit

Combine Cool Whip and yogurt.

Pour into pie crust and freeze.

Enjoy.

This recipe was written on a slip of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (there’s a quick recipe at the bottom of the paper that I’ve included, I believe it’s for the graham cracker crust).

Crazy Blueberry Pie

1 – 9″ graham cracker pie shell

Mix 1/4 c. cold water & 1 env. unflavored gelatin in saucepan

1 – 14 oz can sweetened condensed milk
1/3 c. lemon juice

Mix well & add gelatin mixture.

Add

1 c. sour cream or a little less

Add

2 1/2 c. blueberry pie filling

Turn into 9″ or 10″ pie shell.

Chill 2 to 3 hr.

Garnish with 1 1/4 c. blueberries, all over pie.

1 1/2 c. g.c.
1/2 c. marg.
1/4 c. sugar

Bake 350° for 8 min.