Lemon Cake Pie


  • 1 cup Sugar
  • 1 tablespoon Butter
  • 2 Eggs – separate whites from yolk
  • 1 cup Milk
  • 3 tablespoons Flour
  • Juice of 2 lemons
  • Lemon rind
  • 1 single pie crust


Cream together sugar and butter. Add egg yolks, milk, flour, juice, and rind of lemon.

Beat egg whites until stiff, fold into mixture and pour into crust.

Bake in a slow oven at 325 deg F until top is nicely browned.

*Top will be like sponge cake, bottom is like lemon pie.


July 19, 2007 at 6:38 pm Leave a comment

Amish Vanilla Pie


  • 1/2 cup firmly packed Brown Sugar
  • 1 tablespoon Flour
  • 1/4 cup Dark Corn Syrup
  • 1 1/2 teaspoon Vanilla
  • 1 Egg; beaten
  • 1 cup Water
  • 1 cup Flour
  • Another 1/2 cup firmly packed Brown Sugar
  • 1/2 teaspoon Cream of Tartar
  • 1/2 teaspoon Baking Soda
  • 1/8 teaspoon Salt
  • 1/4 cup Butter
  • 1 unbaked 9-inch pie shell


Combine first 5 ingredients in 2-quart saucepan. Slowly stir in the water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool.

Combine the rest of ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with the next mixture.

Bake at 350 deg F for 40 minutes or until golden-brown.

July 19, 2007 at 6:31 pm Leave a comment

American Persimmon Pie


  • 2 cups Permisson Pulp
  • 1 Egg; beaten
  • 1 cup Milk
  • 1/2 cup Sugar
  • 1/8 teaspoon Salt
  • 1 tablespoon Cornstarch
  • 1 9-inch Uncooked Pastry Shell


Mix permission pulp, milk and egg.

Mix sugar, salt, constarch, and add to above mixture.

Line a 9-inch piepan with pastry shell and pour in filling.

Bake at 450 deg F for 10 minutes.

Then, reduce temperature to 350 deg F, and bake another 55 minutes.

July 19, 2007 at 6:24 pm Leave a comment

Maple Custard Pie


▪ 3 cups Milk
▪ 3 Eggs – separated
▪ 1 cup Maple Syrup
▪ 1 Tablespoon Flour
▪ ¼ teaspoon Salt
▪ 1 teaspoon Vanilla
▪ 10-inch Pie Shell – unbaked


Preheat oven at 325 deg F.

Scald milk and add it to the well beaten yolks of eggs mixed with the maple syrup, sugar, flour and salt.

Continue cooking, stirring constantly, until it begins to thicken slightly. Then, fold in stiffly beaten egg whites and vanilla.

Pour into uncooked 10 inch pie shell and bake in moderate oven, 325 degrees, until firm.

July 16, 2007 at 11:37 pm Leave a comment

Macadamia Nut Cream Pie


▪ 1 ⅓ cups Milk
▪ ¾ cup Sugar
▪ ½ cup Chopped Macadamia Nuts
▪ ¼ teaspoon Salt
▪ 1 teaspoon Vanilla
▪ 1 Egg
▪ 5 teaspoons Cornstarch
▪ 2 Egg Whites
▪ 1 9-inch Baking Pie Shell
▪ 1 cup Heavy Whipped Cream


In a saucepan, combine 1 cup of the milk, ¼ cup of the sugar, ¼ cup of the nuts, the salt and the vanilla; scald. Mix the remaining ⅓ cup milk with egg and cornstarch.

Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour.

Beat egg whites until soft peaks form; fold carefully into cooled mixture. Pour into pie shell; chill.

Before serving, top with sweetened whipped cream and remaining ¼ cup nuts.

Makes 8 servings.

July 16, 2007 at 11:31 pm Leave a comment

Lucious Lemon Pie


▪ 1 cup Sugar
▪ 3 Tablespoons Cornstarch
▪ 1 Tablespoon grated Lemon rind
▪ ¼ cup Butter/Margarine
▪ ¼ cup Lemon Juice
▪ 1 cup Milk
▪ 3 Egg Yolks – slightly beaten
▪ 1 cup Sour Cream
▪ 1 9-inch Pastry Shell – baked
▪ Whipped Cream
▪ Grated Lemon Rind (opt.)


Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon juice, milk, and egg yolks in a heavy saucepan.

Cook over medium heat until smooth and thickened, stirring constantly; cover and cool.

Fold sour cream into filling, and pour into pastry shell; chill at least 2 hours before serving.  Top with whipped cream; garnish with grated lemon rind, if desired.

July 16, 2007 at 11:24 pm Leave a comment

“Brown Bag” French Apple Pie

Ingredients [For the Pie]:

  • 1 ½ cups All-Purpose Flour
  • ½ teaspoon Salt
  • ½ cup Shortening
  • 5 tablespoons Ice Water
  • 8 cups of Apples [peeled & sliced]
  • ¼ cup Granulated Sugar
  • 2 tablespoons All-Purpose Flour
  • ½ teaspoon Ground Nutmeg
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Ground Cinnamon

Ingredients [For the Topping]:

  • ½ cup Granulated Sugar
  • ½ cup All-Purpose Flour
  • ⅓ cup Butter
  • 1 large Paper Bag
  • Vanilla Ice Cream


Preheat the oven to 400 degrees F.

[To make the pie]
Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.

Roll out the pastry dough on a lightly floured board. Roll to an 11″ or 12″ diameter and fit into a 9″ pie pan fluting the edges.

Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.

[To make the topping]
Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.

Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).

Carefully remove the pie from the bag [CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!]

Serve warm with generous portions of vanilla ice cream.

July 16, 2007 at 11:10 pm Leave a comment

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