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.
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.
(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.
(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.