Lemon Sugar
Recipes for Making Good Old Fashion Pies – Custard, Butterscotch, and Lemon
Homemade pies are something that just cannot be replicated in grocery store bakeries, in my opinion. One of my favorite memories of my childhood is luscious homemade cream pies. In my small town, when I was growing up, chain restaurants were unheard of. We had local restaurants and they each had their own pie bakers and boy, could they make tasty pies! I hate going into restaurants today and seeing some of the stuff they serve as homemade pie; they don’t have a clue. This article has recipes for my late mother’s Butterscotch Pie, a Custard Pie from an old lady who has been gone over 30 years, and an old fashion Lemon Pie. Yum – enjoy!
RUBY’S CUSTARD PIE
This recipe is from an old family friend from my childhood. She worked at a little restaurant in my hometown and we would go there after church on Sunday. Her homemade pies were one of the things that drew people to this little restaurant week after week. Ruby has been gone for years and so has the restaurant but her pies live on in memory. The directions for this pie are kind of rough. However, I like to present these vintage recipes in their original form. They just lose some of that vintage feel when we change them to read like today’s recipes.
Beat with a rotary beater 4 eggs.
Then beat in 1/3 cup sugar with 1 tablespoon flour mixed in with sugar.
1 teaspoon salt
1/4 teaspoon nutmeg
2 2/3 cups scalding milk
1 tsp vanilla if desired
Bake 450 for 15 minutes then 350 to finish 25 to 30 minutes.
Test with a silver knife to see if custard is done through.
Note: For you newer cooks who may not know, scalding milk means milk that has just been brought almost to a boil. And of course this goes in an unbaked pie shell.
MY MOM’S BUTTERSCOTCH PIE
Loved my mother’s pies. This recipe was one of hers.
1 1/2 cups Brown Sugar
1 cup water
3 eggs, separated
4 tbsp flour
1 cup milk
4 tbsp butter
1 tsp vanilla
1/4 tsp salt
1 baked 9-inch pie shell
In a saucepan add the water to the brown sugar; bring to a boil to make a syrup.
In a bowl, add the egg yolks and mix to break up; stir in the flour and add milk gradually, stirring to prevent lumping. Add the egg mixture to the syrup and bring to a boil, stirring frequently until thickened. Remove from the heat and add butter, vanilla, and salt. Pour into the baked pie shell. Top with your favorite meringue or whipped cream, if desired.
OLD FASHION HOMEMADE LEMON PIE
This recipe for lemon pie is from an old Iowa church dinner many years ago.
1 prebaked 9-inch pie crust
2/3 cup all-purpose flour
1 cup sugar
1/8 tsp salt
2 cups hot water
2 egg yolks, beaten (save whites to make meringue)
1 tbsp butter
1/3 cup bottled lemon juice or the juice of one lemon with the rind grated
Preheat oven to 350 degrees.
Mix the flour, salt, and sugar together in the top part of a double boiler pan. Add the butter and 1/3 cup of the water. Stir to blend. Add the egg yolks and mix in well. Set the pan on top of the bottom which has hot water. Add the remaining water and the lemon juice. Cook, stirring constantly, over the hot water until the mixture is thickened. Pour the filling into the prepared pie crust. Top with meringue and bake until the meringue is browned. Cool completely before cutting.
Enjoy!
About the Author
I am a collector of vintage recipes. I love sharing my collection of old fashion recipes on my blog at http://grandmasvintagerecipes.blogspot.com I also share dessert recipes on my other blog http://ladybugssweettreats.blogspot.com
The Skin Doctor: LEMON TRICK
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