Easy As…

Being that this is Pie Month, I’ve not actually initiated all that many pie recipes at the Queso. So to catch up, here you go.

The recipes below are definitely retro, but you can’t get them on Amazon. They’re all from a very small town’s legendary church cookbook. And that is a very good thing, because everyone knows that the very best pies come from very busy kitchens in very tiny towns. Recipes baked for generations. Pies perfected over time.

So this Thanksgiving week, I’m giving a big thankful shout out to all the great grandmothers, great aunts, and great women who came before us, traveled through the hard way, and then paved it so that we can make it look easy.

Buttermilk Pie
(Southern style)

3 ½ cups of sugar
2 tablespoons of flour
A dash of salt
6 eggs, beaten
2 sticks of butter, melted
1 cup of buttermilk
1 tablespoon vanilla (I use 2 tablespoons)

Mix together sugar, flour and salt. Stir together eggs and butter than add them to the dry ingredients. Add buttermilk and vanilla. Bake at 350 degrees in an uncooked 9” pie shell (or dish lined with purchased or homemade pie crust) for 45-60 minutes or until firm.

Pink Lemonade Pie
(A different twist for Thanksgiving, but interesting. And silly easy.)

1 (8oz) can frozen pink lemonade
1 (9oz) container of Cool Whip
1 can Borden’s Eagle Brand condensed milk
A few drops of red cake coloring
1 graham cracker crust pie crust

Thaw lemonade and combine with milk and red cake coloring. Fold in Cool Whip and turn into a graham cracker crust. Chill for several hours before serving.

Aunt Luttie’s Deep Dish Apple Pie
(Very extremely old school)

8-10 sliced raw apples
½ cup of water
1 tablespoon cinnamon
1 stick butter
1 cup sugar
¾ cup flour

Line bottom of buttered baking dish with apples. Pour cinnamon and water over apples. For crumb topping, work together margarine, sugar and flour. Spread evenly over apples. Bake at 350 degrees for 45 minutes to an hour.

For more retro pie recipes, check out this book. You can also find my great, great, grandmother’s pecan pie recipe here, the HcQ’s favorite pumpkin pie recipe here, and good Queso reader recipes here and here.

Please feel free to post your own fave. And, by all means, hold on to your fork.

The Details

0 Responses to Easy As…

  1. Eric says:

    They all sound good to me. Very good, even, to borrow your lingo. I'm just a little strapped for time. Very strapped. Would it be possible for someone to bake these and then just ship them to me? I would definitely pay all the shipping costs.

  2. Bek says:

    I LOVE Buttermilk pie!!My mom lives in a small town..the same one that she was raised in. She has 40 years worth of church cookbooks that I love to dig through. It was kind of a meat and potatoes kind of town (cowboy country) so the recipies aren't as good as the south…….I want Paula Deen to be my best friend because she cooks with butter! :-)

  3. Girl con Queso says:

    Eric and all. Sure. I'll take orders. Send your addresses by end of day to helloqueso@gmail.com, and I'll send you the pies. I'm not even kidding.

  4. laurie says:

    mmmmm pie.i've often lamented the demise of the coffee and pie tradition. used to be, that's what you ate when it wasn't mealtime. at least, that's what the movies would have you believe.these pies look amazing. love the idea of the buttermilk pie — can't wait to make it.thanks Girl con Queso! you rock once again!

  5. laurie says:

    oh. also. here's my favorite pie recipe. my mom got this recipe from Virginia Ann Kellett, who brought this pie to my grandfather when he was in the hospital once. i've never seen my mom serve it where someone didn't ask for the recipe. now i'm sharing it with you. enjoy!Brownie Piefrom Virginia Ann Kellett, Rock Hill, SC3 egg whitesdash salt3/4 cup sugar14 nabisco chocolate wafers, ground into crumbs in cuisinart1/2 cup chopped pecans1/2 tsp vanillawhipped cream, lightly sweetenedPreheat oven to 325 degrees. Butter a 9" pie plate. Beat egg whites and salt til soft peaks form. Gradually add sugar, beating til stiff peaks form. Fold in crumbs, nuts and vanilla. Spread evenly in pie plate. Bake 30-35 minutes. Cool completely. Spread with whipped cream. Chill 3-4 hours before serving.

  6. s@bd says:

    Buttermilk Pie? Pink Lemonade Pie?What the heck are you talking about?I am soooo lost with the small town pies. I'm thinking the small town Canadian pies must be different b'c I know small town Canadian pies and these ain't them.I am, however, willing to try them. (except maybe the lemonade pie … I don't like lemonade)

  7. KCG says:

    I've just emailed this link to this page to 468 of my friends that like pies telling them that my friend in Houston is mailing free baked goods. Check your inbox often.

  8. Super Zoe says:

    When is it martini month?!

  9. Girl con Queso says:

    KCG, Sadly none of your many friends emailed me by midnight. Too bad. So sad.

  10. Bek says:

    Oh… is that you in your new avitar?

  11. Bek says:

    Brownie pie……. that is the combination of my favorite things..pie and brownies…. yum.iMix? Wow…… I can't wait.

  12. Jenny says:

    The buttermilk pie thing is freaking me out. I don't understand it. What's the filling? Milk? That's not a filling…it's a beverage.

  13. Jennifer says:

    Pink Lemondade Pie?! I have not ever made a pie in my life (no, not ever) but for Pink Lemondate Pie, I might have to give it a whirl. ;)

  14. Super Zoe says:

    Do you have the Kerbey Lane tomato pie recipe?! To die for! I mean I wouldn't die for it, but if forced to choose a pie for which to die…it's that one.

  15. dalene says:

    Ditto bek–I first tasted buttermilk pie at some greasy BBQ joint near Jackson Hole. I've been searching ever since for the perfect recipe.I can't wait to try this one.p.s. bek–I cook with obscene quantities of butter. Will you be my best friend?

  16. shoppergirl says:

    I've had that lemonade pie! I'm also a sucker for lemon icebox pies too. :) Have a Happy THanksgiving! :)

  17. Jayne says:

    Thank you thank you thank you for the buttermilk pie recipe. My grandmother made this EVERY TIME I SHOWED UP for years..and the recipe my aunt gave me claiming it was Grandma's ain't.This one is it.Thank you!

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