This recipe was clipped from packaging of some kind, likely a box of Domino brown sugar since it’s one of the ingredients required, date unknown. I’ve typed it below along with a scanned copy.

Streusel Topped Fruit Pie

1 (9-inch) unbaked pastry shell*
2 (21-ounce) cans fruit pie filling (such as apple, cherry, strawberry, blueberry, peach or raspberry)
1/2 cup all-purpose flour
1/3 cup firmly packed Domino Light Brown Sugar
1/4 cup butter or margarine
1/4 cup chopped nuts (optional)

Preheat oven to 400°F.

Spoon pie filling into pastry shell.

In bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly; stir in nuts. Crumble over pie filling. Bake 40 to 45 minutes or until top is golden and filling is bubbly. Remove to wire rack to cool. Makes 8 servings.

*If using a purchased frozen crust, buy a “deep-dish” crust and follow the basic guidelines on the package directions.

This vintage recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Summer Fruit Pie

1 pkg. cube flavored gelatin
1/2 cup fruit juice
1 cup hot water
2 cups fruit
Sugar
Baked pastry shell

Any fruit may be used, such as strawberries or raspberries, peaches or apricots. For strawberry or raspberry pie, use strawberry or raspberry flavored gelatin; for peach or apricot pie, use lemon or orange flavored gelatin.

Sprinkle sugar on fruit which has been sliced and let stand for about an hour. Drain off liquid, which will be about 1/2 cup. Dissolve gelatin in the 1 cup of hot water, add the 1/2 cup juice. When starting to set, fold in fruit, and when mixture is beginning to congeal, pour into pre-baked pastry shell. Serve with whipped cream.

Tested Recipe From Mary Cullen’s Cottage
Household Arts Service of
The JOURNAL, Portland, Oregon

This vintage recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Apricot Bavarian Pie

1 tablespoon gelatin
1/4 cup cold water
1/4 teaspoon salt
1 tablespoon lemon juice
1 1/4 cups crushed canned apricots
4 eggs
1/2 cup sugar
1/2 cup whipping cream

Soak gelatin in cold water about 5 minutes. Beat egg yolks slightly and add 1/4 cup sugar, apricot pulp, lemon juice and salt. Cook on low heat until of custard consistency. Add the softened gelatin, stirring thoroughly, and cool. When mixture begins to thicken fold in stiffly beaten egg whites to which has been added the other 1/4 cup sugar. Fold in whipped cream, fill graham cracker pie shell and chill.

GRAHAM CRACKER PASTRY –16 graham crackers, 1/3 cup melted butter, 1/3 cup sugar, 1 teaspoon flour, 1 tablespoon unbeaten egg white. Roll crackers fine, combine with other ingredients, pat firmly into pie pan, bake at 350 degrees about 15 minutes. Cool before pouring in apricot mixture.

VARIATIONS: If crushed fresh apricots are used, slightly more sugar is required, and if dried apricots are used, less sugar. Other fruits may be substituted for the apricots, in the same proportion.

Tested Recipes From Mary Cullen’s Cottage
Household Arts Service of
The JOURNAL, Portland, Ore.

This handwritten recipe slip was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Maple Pie Custard

1/2 c. maple syrup
2 c. milk
Dash salt
3 eggs – beaten

Bake in water

350° 40 min.

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

Sweet Potato Pie

2 c. mashed sweet potatoes
3 eggs
3 T. oleo
1 c. sugar
1 t. vanilla
1 t. nutmeg
1 T. lemon juice
1/2 c. bourbon

325° for 45 min.

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 Parfait Pie

1 3-ounce package lemon-flavored gelatin
1 1/4 cups hot water
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1 pint vanilla ice cream
1 baked pie shell

Dissolve gelatin in hot water in saucepan. Add lemon rind and juice. Add ice cream as in other parfait pies, stirring until melted. Chill until thickened, but not set.

Turn into cooled baked pie shell. Chill until firm. Garnish with whipped cream, strips of lemon rind and mint leaves.

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

Peachy Orange Crisp
375°F for 20 min.
Serve warm

2 qt. casserole (spray with Pam)
6 c. sliced peaches, fresh
6 Tbsp. undiluted orange juice concentrate

Topping

1 c. brown sugar, firmly packed
1/2 c. flour
1/2 c. uncooked oatmeal
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Cut in – 1/3 c. soft butter

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

Fresh Peach Crisp
375° oven about 45 min.

8 fresh ripe peaches sliced and placed in 8″ sq. pan
1/4 c. granulated sugar
1/4 tsp. salt
1 tsp. lemon juice

Combine

3/4 c. flour
3/4 c. firmly packed brown sugar
Cut in 1/2 c. butter
Add 1/2 c. chopped walnuts