Transcribed by Michele Gibson Pierson

 Pie Crust

3 cups flour, one cup shortening, 1 teaspoon salt, one scant cup cold water; sift flour and salt.  Rub shortening into flour lightly with finger-tips.  Add water gradually, stirring as little as possible.  Roll out on well-floured board.  Roll up like jelly roll, cut off 1/4 for one crust.  Roll out and put in pan.  If crust is to be baked alone, prick with fork. 

Mrs. C. C. Parry

 Chocolate Pie

One quart boiling milk, 1 cup scalded bread crumbs, 1 cup sugar, 4 tablespoons grated chocolate, 3 egg yolks and 1 white, 2 whites for frosting, 1 teaspoon butter.  

Mrs. D. W. Speck 

Lemon Filling for Pie

One cup sugar, 2 cups water, 1 lemon (juice and grated rind), small lump of butter, 2 eggs (yolks for custard, whites for meringue), 3 heaping teaspoons flour or 2 of flour and 1 of cornstarch.  Cook all together in double boiler until thick,, adding lemon when almost done.

Meringue -- Beat whites of eggs until very still.  Beat in gradually 5 lever tablespoons of sugar.  Pour custard in pastry shell, spread meringue over top and brown in oven.

Mrs. B. F. Cooper 

Lemon Sponge Pie

Two lemons, grated rind of a lemon, 2 cups sugar or enough to sweeten, 2 tablespoons butter, 2 tablespoons flour, 4 eggs, beaten separately, 1 pint of milk; add white of eggs last.  Bake with one crust, without meringue. 

Mrs. Frank B. Reed 

Orange Cream Pie

Mix thoroughly the yolks of 2 eggs with 1/2 cup sugar, add 1 small tablespoon of flour, 1 tablespoon cornstarch dissolved in a little milk.  Flavor with orange, pour into 1 pit of boiling milk and let cook about three minutes, then pour into a baked crust.  Beat the whites to a stiff froth, add 2 tablespoons of white sugar, flavor with orange, spread on top,  put in oven and let slightly brown. 

Augusta Connelly 

Cream Custard Pie 

One quart of milk, 4 or 5 eggs, small cup sugar large 1/2 cup flour, vanilla; beat the yolks of eggs, flour, and sugar together.  Add to boiling milk and flavor.  Make a meringue of whites of eggs and 4 level tablespoons of sugar beaten very stiff.  Add a few drops of vanilla.  Bake under crust, add custard, then meringue, let brown.  Enough for 2 pies. 

Clare H. Good    

Cream Pie 

Four eggs (separate), 3 tablespoons flour, 1 pint milk, 1/2 cup sugar (scant).  Put the milk in a double boiler to scald.  Beat the  yolks of eggs up light with the sugar,  add the flour, and put it in the scalded milk.  Stir until it thickens; Add a teaspoon of vanilla.  Put this in a pie crust which has already been baked; make a meringue of the whites of the eggs, put over the top, and brown in the oven. 

Mrs. H. R. Youngman 

Cream Pie 

Stir to a cream 1/2 cups of sugar, 1 tablespoon butter, 2 well beaten eggs and 2 tablespoons flour; add 2 2 cups milk and 1 teaspoon vanilla. 

Sour Cream Pie 

One cup sour cream, whites of 2 eggs, 2 tablespoons cornstarch, sugar and vanilla to taste.  Bake in shells. 

Mrs. Harder 

Cream Pie 

One half cup butter, 2 cups sugar creamed together, 1 cup milk, 4 eggs; add yolks to sugar and butter, add milk, flavor with vanilla.  When set add whites for meringue. 

Mrs. H. B. Fulford 

Peach Custard Pie 

Beat up 3 eggs light, add 2 or 3 tablespoons sugar, pinch of salt, teaspoon of vanilla and 2 or 3 cups of milk.  Pour into pie crust and quarter either fresh or canned peaches, canned preferred, and lay around in pie.  Bake until custard is formed. 

Mrs. William Graves 

Coconut Custards 

Four eggs, 1 pint milk, 3 tablespoons sugar, 1 teaspoon vanilla, 1 cup shredded cocoanut, whites of 2 eggs beaten stiff and put in pie, whites of 2 eggs for frosting.  This makes 1 pie. 

Mrs. D. W. Speck 

Butter Scotch Pie 

One cup dark brown sugar, 1 tablespoon butter (full), yolks of 2 eggs, 2 tablespoons flour, 1 cup water.  Cream butter and sugar, add eggs, etc.  Put on stove and cook until it thickens.  Have pie crust baked and put in filling, over which put whites of eggs beaten light.  Vanilla may be used in filling.  Set in oven until light brown.  

Mrs. S. Arthur Row 

Raisin Pie 

One lemon, 1 cup sugar, 1 cup raisins, 1 cup cold water, 1 egg, 1 tablespoon flour.  Cover raisins with 1 cup water, soak 2 hours, beat egg until light, add sugar and juice and grated rind of 1 lemon.  Mix with flour.  Add raisins and water and cook until mixture thickens.  Cool and bake between 2 crusts. 

Mrs. S. Arthur Row 

Maple Pie 

One and one-half cups maple syrup, 1 1/2 cups of water, 1 heaping tablespoon cornstarch.  Boil until it thickens.  Let get cold, put in pie crust and cover with 1/2 pint whipped cream.   

Mrs. John R. Gearhart 

Pumpkin Pie 

One and one-half cups steamed and strained pumpkin, 2-3 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon salt, 2 eggs, 1 1/2 cups milk, 1/2  cup cream.  Mix ingredients in order given and bake in one crust. 

Mrs. Emmott Harder 

Pumpkin Pie 

Two cups pumpkin, 1 tablespoon butter 1 1-2 cup sugar, 3 eggs, 2 cups milk.  Beat yolks of eggs; whip pumpkin; beat whites of eggs until very stiff. Do not add whites until last. 

Ms. George Dimeling  

Mince Meat 

Three lbs. raisins, 3 lbs. currants, 1 lb. citron, 3 lbs. meat, 2 1/2 lbs. suet, 6 lemons,(juice and grated rind), 1 peck apples, 1 pint molasses, sugar, nutmeg, cinnamon, cloves, pepper and salt to taste.  Sherry wine,  brandy or spice peach juice will add to taste.  

P. S. Tonner 

Cream Puffs 

One-half of shortening, 1 cup boiling water, 1 cup of flour, 1/8 teaspoon salt, 2 teaspoons baking powder, 3 eggs.  Heat the water and the shortening until they boil up well, add flour sifted with salt all at once and stir vigorously.  When mixture has thoroughly cooled, add baking powder.  Mix well.  Bake about 25 minutes in hot oven.  With sharp knife, cut to admit filling.

Cream filling--1 cup sweet cream.  Whip until very think 1/2 cup sugar, 1 teaspoon vanilla, 1 cup chopped walnut meats or 1 cup cocoanut.

 Mrs. Ralph Rauch, Surveyor, Pa. 

Jeff's Pie 

2 cups sugar, 1/4 butter, 1 cup milk, 2 eggs beaten separately (add whites last), 2 tablespoons flour.  Bake with under crust only.  Enough for two pies.

Clare H. Good



This page was last updated on Wednesday, March 15, 2006

Return to Clearfield County Home Page

© 2006 Clearfield County Pennsylvania Genealogy Project