Apple Crisp

Dorothy Ladely, Edith Hockey, Marjorie Elliott
4 cups peeled, tart apples
½ cup  white sugar
¼ cup  water
Place this apples, sugar, and water in a buttered baking dish.  Can add nutmeg, cinnamon, or allspice.

Mix with a fork:

1 teaspoon Baking Powder
1 cup flour
½ cup white sugar
½ cup brown sugar
1 teaspoon cinnamon
1 egg
¼ teaspoon salt
Place crumbles over apples.  Bake at 350° until done.

Serve with whipped cream, ice cream or Cool Whip.

Banana Cream Pie

1 cup  milk
3 Tablespoons flour 
½ cup sugar
2 beaten eggs
1 cup cream
3 Tablespoons cornstarch
1 teaspoon vanilla  
¼ teaspoon salt

Combine all ingredients in sauce pan and stir over low heat till thickened.  

Pour into a pie shell lined with sliced bananas.  Can top with whipped cream.  



Chocolate Malt Shoppe Pie


1 pint vanilla ice cream, softened

1/2 cup crushed malted milk balls

2 Tblsp milk, divided

1 chocolate crumb crust 9 inch


3 Tblsp. instant chocolate malted milk powder

3 Tblsp marshmallow crème topping

1 cup whipping cream

Additional whipped cream and malted milk balls


In a mixing bowl, blend the ice cream, crushed mated milk balls and 1 tablespoon 

milk.  Spoon over crust.  Freeze for 1 hour.  Meanwhile, blend malted milk powder,

marshmallow crème, and remaining milk in a mixing bowl.  Stir in whipping cream;

whip until soft peaks form.  Spread over ice cream layer.  Cover and freeze several hours

or overnight.  Before serving, garnish with whipped cream and malted milk balls.

Yield  6-8 servings.



Chocolate Chess Pie«««««


From Norella Beane  who received it from her son Steven in Holly Springs, NC

This recipe sounds too good to be true..........and virtually no work!

1 baked 9"pie shell
(You can make you own or buy a frozen one.)

1 ½ cups sugar

3 tablespoons cocoa

2 eggs

1 stick butter (melted)

1 teaspoon vanilla

5 oz evaporated milk (small can)

 I combine the sugar and cocoa first and mix until consistent.  Add the remaining ingredients and pour into a pie shell. 

Bake at 350 for 45 minutes (1 pie) or 50 minutes (2 pies at the same time).  Be sure to cool it overnight in the refrigerator.








French Silk Pie «««««

Joan Gustafson


1 baked pie shell (9")

(You can make you own or buy a frozen one)

1 cup soft butter
1 1/3 cups sugar
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
4 eggs

Cream butter and sugar, blend in melted chocolate and vanilla. Add eggs one
at a time, beating 5 minutes between each egg. Pour into prepared pie
shell. Refrigerate overnight. Top with whipped cream (I buy the heavy
whipping cream and whip it myself), garnish with chocolate (sweet) shavings
(I use a Hershey bar).

Key is to make sure you beat the eggs for 5 minutes each to make it silky.

Fresh Coconut Pie«««

From Pearl Nuckles
1 cup sugar  
cup  cornstarch


½ cup flour  
¼ teaspoon salt  
3 cups milk  
egg yolks  
2 cups coconut--fresh  
1 teaspoon vanilla  
½ teaspoon almond flavoring  

Cook first five ingredients until thick.  Remove from heat and add flavoring and coconut.  

Put in bowl with plastic wrap touching and covering the pudding and refrigerate for one hour.  Pour into baked pie shell and top with meringue or whipping cream and more fresh coconut.   Makes one 10" pie.  

Frosty Strawberry Pie

From Judy Kanishiro
10 ounces

 frozen strawberries, thawed

1 package (3 ounces) Jell-O -Strawberry 
1 pint  vanilla ice cream  
1 baked 9" pastry shell, cooled  


Drain strawberries, measuring syrup.  Add water to syrup to make one cup.  Bring liquid to a boil and add the Jell-O and stir until dissolved.  Spoon in the vanilla ice cream, stirring until melted and smooth.  Chill until thickened about 20 minutes.  Fold in the strawberries and pour into pastry shell.  Chill until firm about 1 ½ hours or more.  Garnish with whipped topping and serve!  

Fruit Pizza «

Carol Appell


¾ cup butter
½ cup powdered sugar
1 ½ cups flour  

Blend like pie dough--pat into a round pizza pan or jelly roll pan.  

Bake at 300 ° for 10 to 15 minutes.  Cool.


8 ounces cream cheese  
½ cup sugar  
1 teaspoon vanilla  

        Mix and spread onto crust. Top with fruit such as kiwi, pineapple, banana, grapes, 

strawberries, peaches.


1 cup fruit juice (from the pineapple)  
½ cup sugar  
2 Tablespoons cornstarch  
1 teaspoon lemon juice

        Cook till thickened.  Cool and pour over the fruit.  Chill before serving.

Lime Delight  «««««

Florence Blattner


Press into bottom of 9 x 13 pan, 2 cups (1 package) Nabisco chocolate wafers mixed with 1/2 cup melted butter.


1-13 oz can Evaporated Milk, chilled icy cold 

1/4 cup lime juice or concentrate

1 package lime Jell-O

 2 Tablespoons lemon juice or concentrate

1 1/3 C hot water

1 C sugar

In large bowl, dissolve Jell-O in water. Chill until partly set. Whip until fluffy. Stir in juices and sugar.

In another large bowl, whip milk until stiff. Fold into Jell-O mixture.

 (I add a few drops green food coloring to tint it to appear like lime) Pour into pan lined with chocolate mixture.

Sprinkle with grated semi-sweet chocolate.

P.S.  In an emergency, I substituted vanilla wafers and used strawberry Jell-O, omitting the lime juice and lemon juice and adding fresh strawberries. I topped it with strawberry slices and a sprig of mint. It turned out really good, too!


egg whites
½  teaspoon vanilla
¼ teaspoon  Cream of Tartar
6 Tablespoons sugar, granulated (I use powdered sugar)
Beat egg white with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy an ALL sugar is dissolved.

Spread meringue over filling, sealing meringue to edges of pastry all around.  

Bake at 350 ° 12 to 15 minutes or until golden brown.

Mystery Pecan Pie«««««

From Nancy Walter
1 unbaked 9" pie shell  
1 large package (8 ounces) cream cheese  
⅓  cup  sugar 
¼ teaspoon  salt  
1 egg  
1 ¼ cups pecans  


Blend all but the nuts and put in shell. Put pecans on top of cheese mixture.


(should be blended in mixer)
3 eggs  
¼ cup sugar  
1 cup light corn syrup
1 teaspoon  vanilla  
Pour this over the pecans and bake at 375 ° for 35 to 40 minutes.  

Never Fail Pie Crust

Sometimes you find it difficult to make a flaky pie crust.  Don't worry because Grandma Ladely 
found this one to help us amateur's out!  
1 cup lard -- no substitutes!
3 cups flour  
1 teaspoon salt  
1 egg slightly beaten
1 teaspoon  vinegar
5 Tablespoons cold water


Cut and work lard into the flour/salt until pea size.   Add this to the flour/lard mixture and roll out into pie crusts.  Makes 2 double crust pies.  

Peach Dessert

Mary Kay Lanz
15 marshmallows
¼ cup fresh orange juice or lemon juice
Heat in a double boiler; then cool.
18  crushed graham crackers
¼ cup  sugar
½ stick melted butter
Combine and put into a pie plate.
Peel and slice 6 peaches and add to the marshmallow mixture.  Whip into peaks:  
1 cup whipping cream
2 Tablespoons sugar

Pecan Pie««««

From Pearl Nuckles
3 eggs beaten  
¾ cup  sugar  
1 cup dark syrup  
1 stick butter, melted  
1 teaspoon vanilla  
1 cup pecans  


Put nuts in bottom of unbaked pie shell and then pour the mix on top. Mix ingredients together and pour into unbaked pie shell and bake at 370 ° for one hour. 

Pie Crust

2 ½ cups flour  
½ cup  butter
½ cup plus 2 Tablespoons    Crisco 
¼ cup (approx.) water  


Blend flour and shortening with pastry blender until it resembles small peas.  Add enough water until dough is easily handled.  Roll out between two pieces of waxed paper.  Makes 2 10" pie crusts.  

Pie Crust II

Grandma Ladely
2 cups flour, sifted
1 teaspoon salt
 cup Crisco
5-7 Tablespoons  ice cold water
Sift together flour and salt.  Cut in shortening with pastry-blender.

Sprinkle 1 Tablespoon water over part of flour-shortening mix.  Gently toss with fork.  Continue in like fashion until all flour is moistened, pushing aside the moistened parts until it is all done.

On lightly floured surface, flatten ball slightly and roll 1/8  or a bit more thick.  Transfer pastry onto pie plate, fitting loosely onto bottom and sides.

Makes one 9 or 10 inch double crust, one 8 or 9 inch lattice top, or 6-8 pie tart shells.

Pumpkin Pie «««««

1 pound can pumpkin  
½ cup sugar  
1 teaspoon pumpkin pie spice  
1 pint  soft vanilla ice cream  


Mix well with an electric mixer.  Pour into an unbaked 9" pie shell and bake at 450 ° for 10 minutes  then reduce to 350 ° for 40 minutes.  

Sheet Apple Pie««

From Carol Appell


2 ½ cups flour  
1 teaspoon salt  
1 cup shortening  
2 Tablespoons  sugar  


1 beaten egg yolk 
2/3 cup milk  
Roll out half of this dough onto large cookie sheet, greased.  
1 can apple pie filling


Add 2 cups pie filling.  Dot with butter.  Place the other half of the dough on top.  

Beat remaining left over egg white until stiff and brush on the top of the crust. 

Bake at 350 ° for 35  minutes.  Cool and then frost with powdered sugar frosting.  




Shoo Fly Pie

Florence Blattner



4 cups flour

2 cups sugar

1 cup butter or margarine, melted

1/2 tsp salt


1 cup baking molasses

1 Tblsp baking soda

2 cups boiling water.


For topping: In a large bowl combine the topping ingredients and

mix until crumbly.  Reserve 1 cup of this mixture for the top of the cake.


In another bowl, combine and mix well the cake ingredients.  Pour this mixture into the flour mixture and stir.  Pour into a greased 13 x 9 cake pan.  Top with reserved crumb mixture. Bake at 350 for 40 to 45 minutes.


Note: this is a cake variation of the Pennsylvania Dutch Shoo Fly Pie.  It was called that because it is so sweet that then it was put on the window sill to cool, somebody had to stand watch to "shoo" the flies away.


Strawberry Lover's Pie

 Florence Blattner

3 squares (1 ounce each) semisweet chocolate, divided

1 Tblsp butter or margarine

1 9 inch pastry shell, baked

2 pkgs (3 ounces, each) cream cheese, softened

1/2 cup sour cream

3 Tblsp sugar

1/2 tsp vanilla extract

2-4 cups fresh strawberries, hulled

1/3 cup strawberry jam, melted


In a saucepan, melt 2 squares of chocolate and butter over low heat, stirring to blend, spread

or brush over the bottom and up the sides of pastry shell.  Chill.

Meanwhile in a mixing bowl, beat cream cheese, sour cream, sugar and vanilla until smooth.

Spread over chocolate layer; cover and chill for 2 hours.  Arrange strawberries, tip end up, over filling.

Brush jam over  strawberries. Melt remaining chocolate; drizzle over all.  Store leftovers in the refrigerator.

Yield 6-8 servings.



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