Love those old-fashion pies that were always at grandma’s house!  One of the best things about visiting my grandmother’s old-fashion kitchen with it’s huge old metal wood cookstove was the wonderful baked goods sitting on the warmer.  Her biscuits and pies were unbeatable.  If you want to revisit grandma’s kitchen in your own house, here are three old recipes to get you going.  Dora’s Impossible Coconut Pie bakes into its’ own crust.  Mama Harvick’s Sugar Pie is just the plain old sugar pie so famous in the olden days.  And the Apple-Pecan Pie blends two of our favorites into one.

DORA’S IMPOSSIBLE COCONUT PIE

4 eggs
1/2 cup oleo
1 cup white sugar
1/2 cup flour
1/2 tsp salt
1/2 tsp baking powder
2 cups milk
1 cup coconut
1 tsp vanilla

Preheat oven to 350 degrees.

Place all the ingredients in a blender, one at a time. Blend until all mixed together. Pour mixture into a buttered 10-inch pie pan. Bake at 350 degrees for one hour. When done, the crust will be on the bottom.

APPLE PECAN PIE

This recipe is from an old newspaper clipping.

Sprinkle 1/4 cup chopped pecans on a unbaked 9-inch pie shell.
Mix together:
1 cup sugar
1 tbsp flour
1/4 tsp nutmeg
1/2 tsp cinnamon
5 to 6 cups apples, peeled, sliced or chopped–your preference
Place mixture over pecans in the pie shell. Dot with 2 tablespoons of butter. Top with the following crumb mixture:

1/2 cup brown sugar
1/4 cup butter
1/3 cup flour
1/4 tsp cinnamon
1/4 cup chopped pecans
Bake at 425 degrees for 45 minutes or until apples are tender.

MAMA HARVICK’S SUGAR PIE

I received this recipe from a dear friend. It is an old recipe in her family.

1 1/4 cups sugar
1 1/4 cups milk
3 tbsp flour
1 tsp vanilla
4 or 5 thin pats of butter
1 unbaked pie shell

Mix sugar and flour; add milk and vanilla. Pour into unbaked pie shell. Bake about 40 minutes in a 350 degree oven. Put pats of butter on top of liquid before putting in oven.

Enjoy!

Remember those delicious squash pies you loved so much when visiting Grandma?  Here are some pie and pastry recipes from an old cookbook I found.  Squash Pie is a lot like pumpkin pie but to many who ate Grandma’s squash pie, pumpkin just can’t compare.  Here are a couple of recipes for you to choose from.

SQUASH PIE

2 rounded cups cooked and strained winter squash
1 cup sugar
1 egg, lightly beaten
1 tbsp flour
1 tsp salt
1 tsp ground cinnamon
1 tsp ginger
1 pint sweet milk
2 regular pie shells OR 1 large deep dish pie shell

Preheat oven to 450 degrees.
Combine squash and sugar; add egg and mix. Mix together flour, salt, cinnamon, and ginger. Mix into the squash mixture. Gradually add milk. Mix well and pour into unbaked pie shell/shells. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 50 more minutes.
Note: You can substitute pumpkin for the squash to make a pumpkin pie.

SQUASH PIE # 2

2 cups cooked squash
3 eggs lightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup Milnot
1 stick margarine
9-inch uncooked pie shell

To cook squash: Peel squash, cut in half lengthwise, spoon out seeds. Cut up into a saucepan and add 1/2 cup water. Bring to a boil. Reduce heat to low and cover with a lid. Cook until tender.

Preheat oven to 425 degrees.

To make pie: Into a large mixing bowl, put squash, margarine, eggs, sugars, spices and milk. Whip together with an electric mixer until well blended. Pour into an unbaked 9-inch pie shell. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 45 minutes longer.

PIE PASTRY

Pastry for a double-crust 9-inch pie:

2 cups unsifted all-purpose flour
1 tsp salt
2/3 cup lard or solid vegetable shortening
5 to 7 tbsp ice water

In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.

Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust or for a second pie.

Enjoy