APPLE PIE IN A JAR
Peel and slice apples. Fill jars tightly. Cover with syrup Process 20 minutes in water bath.
Syrup: 4 1/2 cup sugar 1/4 tsp. nutmeg 1 cup cornstarch 1 tsp. salt 2 tsp. cinnamon 10 cups water
Cook until thick and bubbly. Add 3 T. lemon juice.
Yield: 28 cups sliced apples…7 quarts filling
Bake in unbaked crust. 30 - 40 minutes 375
LEMON PARTY MERINGUE PIE
1 (3OZ.) pkg. lemon pudding & pie filling 2/3 cup sugar 2 1/4 cups water 3 eggs, separated 2 T. lemon juice 2 T. butter 1 baked 9 in. pie shell, cooled 6 T. sugar
Combine pie filling mix, 2/3 cup sugar and 1/4 cup water in saucepan. Blend in egg yolks. Then add remaining 2 cups water. Cook and stir over medium heat until mixture comes to a full boil and is thickened. About 5 minutes. Cool 5 minutes, stirring twice. Blend in lemon juice and butter. Pour into pie shell.
Beat egg whites until foamy through-out. Add 6 T. sugar, 2 T. at a time, beating thoroughly after each addition; then beat until stiff shiny peaks will form. Spread over pie filling. Bake at 425 for 5 - 10 minutes or until browned. Cool at least 4 hours.
PUMPKIN PIE
1 cup sugar 1/2 tsp. allspice 1/2 tsp. salt 1/2 tsp. cloves 1 1/2 tsp. cinnamon 1 1/2 cup canned pumpkin 1/2 tsp. nutmeg 1 2/3 cup (large can) evaporated milk 1/2 tsp. ginger 2 eggs 9 in. unbaked pie crust
Mix filling ingredients until smooth. Place in unbaked pie shell. Bake 425 for 15 minutes. Lower temperature to 350 and continue baking about 35 minutes or until custard is firm.
FRESH STRAWBERRY PIE
1 1/2 cup sugar 1 pkg. strawberry jello (3oz) 1 1/2 cup water 1 qt. fresh strawberries 1/4 cup cornstarch 9 in. pie shell, baked Little salt whipped cream or cool whip
Cook sugar, water, cornstarch and salt until thick, stirring constantly. Remove from heat and dissolve 1 pkg. of strawberry jello in mixture. Cool. Combine with fresh strawberries or frozen can also be used. Pour into baked pie shell. Top with whipped cream.
RHUBARB MERINGUE PIE
3 T. butter or margarine 3 cups diced fresh or frozen rhubarb 2 cups sugar, divided 3 T. cornstarch 1/4 tsp. salt 1/2 cup light cream 3 eggs yolks, beaten 1 9 in. pie shell, baked
Meringue: 3 egg whites 1/2 tsp. vanilla 1/4 tsp. cream of tartar 6 T. sugar
In a sauce pan, melt butter. Add rhubarb and 1 1/2 cups sugar; cook over medium heat until rhubarb is tender, about 10 minutes. Meanwhile, combine cornstarch, salt, cream and remaining sugar; beat well. Mix in egg yolks. Add a small amount of hot rhubarb mixture; mix well. Return all to pan; bring to a boil. Cook and stir for 2 minutes. Pour into pie shell. For meringue, beat egg whites until foamy; add vanilla and cream of tartar. Gradually add sugar, beating until stiff peaks form. Immediately spread over pie, sealing to the edge of the pastry. Bake at 350 for 12 - 15 minutes or until meringue is golden brown. Cool completely. Store in the refrigerator. Yield: 6 - 8 servings.
SELF CRUST PIE
4 eggs 1/2 stick oleo 2 cups milk 1 1/3 cup sugar 1/2 cup flour with 1/4 tsp. baking powder, pinch of salt 1/2 cup coconut
Blend eggs, add melted butter, sugar, milk, and flour. Beat until blended. Stir in coconut. Pour into 9 in. pie pan. Bake at 350 for 40 - 45 minutes. Vanilla or nutmeg may be added.