FAMILY  RECIPES PIES Plain Pastry  
1 1/2 cup flour
1/2 cup shortening
1/4 cup cold water
1/2 tsp.salt

Sift flour, measure and sift with salt
Cut in shortening with 2 spatulas until mixture is coarse and granular.  Work water in lightly with a spatula
until little balls of dough hang together in one large ball. Turn half of pastry onto lightly floured board.
Roll in to a sheet about 1/8 inch thick. Shape pastry to fit in pie pan. Roll remainder for the top crust,
pastry strips or for a second lower crust.
 

Butterscotch Pie (Grandma Snider's) Original recipe made a very small pie.  
Butter the size of a walnut ( I use 2 Tbsp) and 1/2 c. sugar. Melt together til brown. Set aside.

Mix together:

2 egg yolks
4 Tbsp.  flour (Make sure it is a Tbsp. and not just a soup spoon size.)
1 cup sugar
1 1/4  c. milk

Heat together milk, flour, 1 cup sugar & egg yolks.
Add browned sugar and butter mixture. Cook until it thickens. Add vanilla when done.
 

Banana Butterscotch Pie

3/4 cup Golden Brown Sugar, Firmly packed (not the dark kind)
1/3 cup flour
1/4 tsp.salt
2 cups milk
2 eggs
1 Tblsp butter or margarine
1 tsp. vanilla
2 or 3 large, ripe bananas
1 baked and cooled 9 inch pastry shell

In saucepan mix brown sugar, flour and salt. Add 1 cup of milk, mix smooth. Bring to a boil over medium
heat, stiring briskly.  Let boil until smoothly thickened, about 2 minutes.  Remove from heat. With a fork,
beat eggs with remaining 1 cup milk; gradually stir into hot mixture then put back over heat and boil 1 minute,
 stirring or until mixture thickens a bit more. Remove from heat, stir in butter and vanilla.  Cover and cool.
Slice bananas inbottom of pastry shell; pour filling over bananas, chilll. Shortly before serving top with
whipped crown.

 
Cocoanut Cream Pie
1 c. sugar
1/2 c. cornstarch
1/4 tsp.salt
3 c.  hot milk
3 egg yolks beaten
1 tsp.vanilla
1/2 tsp. almond
2 c. cocoanut
1 9 inch pie shell
1 c. heavy cream.   Blueberry Pie  
1 1/2 cup blueberries pureed (1 cup)
2 pkg. ( 4 serving size) Jello Vanilla Inst. Pudding
1 3/4 c. milk
1/2 tsp. cinnamon
2 tsp. lemon rind
3 1/2 c. Cool Whip
1 baked pie shell

Using 1 3/4 cup milk prepare pudding as instructed on package.   Add cinnamon, lemon rind and blueberries. 
Fold in 2 1/2 cups of  the Cool Whip and top with the remainder.

Smooth Cocoa Cream Pie

One 9 inch baked pieshell
1/2 cup Hershey's cocoa
1 1/4 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
3 c. milk
2 Tbsp. butter
11/2 tsp. vanilla

Combine cocoa, sugar,s alt and cornstarch in medium saucepan. Gradually blend mik into dry ingredients,
stirring until smooth.  Cook over medium heat, stirring constantly until boiling.  Boil one minute. Remove
from heat and add butter and vanilla. Pour into crust. Topwith Cool Whip when ready to serve.
 

Grandma Snider's Cream Pie

1 Tbsp. flour
1/2 c. sugar
1 c. cream
2 egg whites
vanilla

Bake like custard.

Grandma  Snider's Custard Pie

3 Tbslsp. sugar
1/8tsp.salt
2 eggs
1 1/2 c. milk
Few gratings of nutmeg
 

                           Pecan Sour Cream Pie
 

                    Mix yolks, sugar, sour cream,
                    flour, lemon extract and salt.
                    Cook until thick.Pour into baked
                    pie crust. Spread on top stiffly
                    beaten egg whites, brown sugar
                    and pecans.  Bake about 20
                    minutes at 325^o or until done.
 

                    Beat together and spread on top
                    of pumpkin pie.
 

                                 Peach Pie
 

                    Cook water, sugar, and corn
                    syrup until clear.  Add orange
                    jello. Slice fresh  peaches into
                    sauce.  Pour into pie shell and top
                    with Dream Whip or Cool Whip
                    when pie has cooled.

3 beaten egg yolks
3/4 c. brown sugar
1 1/2 c. cooked pumpkin
1/2 c.milk
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

1 envelope gelatin
1/4 c.cold water
3 stiffly beaten egg whites
1/4 c. granulated sugar.

Combine egg yolks, brown sugar, pumpkin, milk, salt & spice. Cook in double boiler until thick, stirring
constantly.  Soak gelatin in cold water, stir into hot mixture. Chill until partly set. Beat egg whites, add granulated
sugar & beat stiff. Fold into gelatine mixture. Pour into pie shell and chill until set.  (No longer recommended due
to uncooked eggwhites!)
 

1 c. raisins
1 c. cold water
1/2 c. sugar
1 tsp.vinegar
1 Tbsp. flour
1 Tbsp. butter

Cook till thick and bake between two crusts.

Peaches & Cream Pie 2 medium peaches
1 pkg. (8 oz. cream cheese)
2 Tbsp. milk
2 Tbsp. sugar
3 1/2 c. Cool Whip

Beat cheese & blend in sugar & 2 T. milk.

Fold in whipped topping.  Top with peaches. Pour chilled pie filling on top & garnish with remaining peaches.

Top layer:

1 Pkg. (4 serving size) Jello vanilla or Lemon Inst. Pudding
1 c. milk
1/4 tsp. almond extract
2 tsp. lemon rind

1 baked pie shell

Clara Mae's Peach Pie (Monroe Bender's daughter)

1 c. water
1 c. sugar
3 T.Corn Syrup

Cook until Clear. Add 2 T. Orange jello. Slice fresh peaches into sauce. Pour into pie shell. Top with Dream Whip.
  Rhubarb Pie

2 cups rhubarb, cut fine
1 cup sugar
1 egg, beaten
4 tbsp. flour
1/2 cup cream.

Chop rhubarb fine, add beaten egg, sugar and flour and stir till creamy. Put in unbaked crust. Pour cream over
mixture. Bake in one crust in slow oven about 40 minutes.


 
 Amish Rhubarb Pie
(Lavina)

3 cups diced rhubarb
1 1/4 or 1 1/2 cup sugar (adjust to tartness of rhubarb)
1/4 tsp. Salt
2 Tbsp. water
3 Tbsp. flour
1 Tbsp. lemon juice
1 - 9" unbaked pie shell

Place rhubarb in unbaked shell. Combine remaining ingredients and stir to form a smooth paste. Pour over
rhubarb. Cover with crumbs made by mixing 4 Tbs. flour, 4 Tbs. sugar and 3 Tbs. butter

Bake at 425 degrees for 10 minutes then at 325 degrees for 30 minutes.