PIES
Reading edition
RAISIN PIE
2½ cups (15-oz. box) seedless raisins 2¾ cups water ½ cup GRANDMA’S MOLASSES ½ teaspoon salt ¼ teaspoon cloves 1 teaspoon cinnamon 3 tablespoons cornstarch 3 tablespoons cold water 1 teaspoon grated lemon rind 1 tablespoon lemon juice Pastry for 2-crust, 9-inch pie
Heat oven to 425° F. (hot). Wash raisins. Add water, molasses, salt, and spices. Mix cornstarch and water; add to raisin mixture and cook until thick. Add lemon rind and juice. Cool. Pour into a 9-inch pie pan lined with unbaked pastry. Cover with remaining pastry rolled ⅛ inch thick; trim, seal, and flute edge. Cut a gash in top crust to allow for escape of steam. Bake 40 minutes or until pastry has browned.
YIELD: 6 servings.
PUMPKIN CHIFFON PIE
1 envelope unflavored gelatin ¼ cup cold water 2 eggs, separated ½ cup GRANDMA’S MOLASSES ½ teaspoon salt ½ teaspoon ginger ¾ teaspoon nutmeg ¾ teaspoon cinnamon 1 cup mashed pumpkin ½ cup milk ½ cup sugar 9-inch, cold, baked pie shell
Soften gelatin in cold water. Mix egg yolks, molasses, salt, spices, and pumpkin. Stir in milk. Cook over hot water until thick, stirring constantly. Remove from heat; add softened gelatin. Chill over ice water until mixture begins to congeal, stirring frequently. Gradually beat sugar into beaten egg whites; fold into pumpkin-gelatin mixture. Pour into a cold, baked, 9-inch pie shell. Chill until firm. Garnish with whipped cream just before serving.
YIELD: 6 servings.
Sweet Potato or Squash Chiffon Pie: Replace pumpkin with mashed sweet potatoes or squash.
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PUMPKIN PIE
⅔ cup sugar 1 tablespoon flour ½ teaspoon salt 1 teaspoon ginger 1 teaspoon cinnamon ⅛ teaspoon cloves ⅓ cup GRANDMA’S MOLASSES 2 cups mashed pumpkin or squash 3 eggs 1 cup undiluted evaporated milk or light cream 9-inch, unbaked pie crust
Heat oven to 400° F. (moderately hot). Mix first six ingredients. Add molasses, pumpkin or squash, and eggs. Mix well. Stir in milk or cream. Pour into a 9-inch pie pan lined with unbaked pastry. Bake 40 minutes or until knife inserted in center of filling comes out clean.
YIELD: 6 servings.
Sweet Potato Pie: Reduce sugar to ½ cup; replace pumpkin or squash with mashed sweet potatoes.
SHOO-FLY PIE
1¼ cups sifted enriched flour ½ cup sugar ½ teaspoon nutmeg 1 teaspoon cinnamon ⅓ cup butter or margarine ¾ cup GRANDMA’S MOLASSES ¾ cup cold water ½ teaspoon soda 9-inch, unbaked pie crust
Heat oven to 450° F. (hot). Sift together first four ingredients. Cut butter or margarine into flour mixture with fingers or pastry blender to resemble coarse crumbs. Mix molasses, water, and soda; pour into a 9-inch pie pan lined with unbaked pastry. Sprinkle crumbs over liquid. Bake 15 minutes in hot oven (450° F.); reduce heat to moderate (350° F.), and bake 35 to 40 minutes or until filling is firm.
YIELD: 6 servings.
MOLASSES PECAN PIE
3 eggs, beaten ¾ cup GRANDMA’S MOLASSES ¾ cup white corn syrup 2 tablespoons butter or margarine, melted ⅛ teaspoon salt 1 teaspoon vanilla 1 cup chopped pecans 1 tablespoon flour 8-inch, unbaked pie crust
Heat oven to 375° F. (moderate). Combine first six ingredients. Mix pecans with flour; add to egg-molasses, etc., mixture. Pour into an 8-inch pie pan lined with unbaked pastry. Bake 40 minutes or until filling is firm.
YIELD: 6 servings.
Molasses Peanut Pie: Replace pecans with roasted peanut halves.
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OLD-TIME APPLE PIE
5 cups sliced, tart, cooking apples (4 to 5 large apples) ⅔ cup sugar 4 to 5 tablespoons enriched flour[1] ½ teaspoon salt ½ teaspoon nutmeg ½ teaspoon grated lemon rind[2] ¼ cup GRANDMA’S MOLASSES 1 tablespoon lemon juice[2] 2 tablespoons butter or margarine Pastry for 2-crust, 9-inch pie
Heat oven to 450° F. (hot). Spread apples in 9-inch pie pan lined with unbaked pastry. Sprinkle apples with mixture of sugar, flour, salt, nutmeg, and lemon rind. Dribble molasses and lemon juice over apples; dot with butter. Cover with remaining pastry rolled ⅛ inch thick; trim, seal, and flute edge. Cut a gash in top crust to allow for escape of steam. Bake 10 minutes in hot oven (450° F.); reduce heat to moderate (350° F.) and bake 30 to 40 minutes or until apples are tender.
YIELD: 6 servings.
DEEP-DISH APPLE PIE
6 large, tart, cooking apples, sliced into eighths (6 cups) ½ cup water ½ cup sugar ½ teaspoon salt ½ teaspoon nutmeg ¼ cup GRANDMA’S MOLASSES 2 tablespoons butter or margarine Pastry for one-crust, 9-inch pie
Heat oven to 425° F. (hot). Parboil apples in the water; spread in a 6x10x2-inch casserole. Sprinkle apples with mixture of sugar, salt, and nutmeg. Dribble molasses over apples; dot with butter. Cover with pastry, rolled into a rectangular shape, ⅛ inch thick. Trim, seal, and flute edge. Cut three gashes in pastry to allow for escape of steam. Bake 30 minutes or until apples are tender and crust has browned.
YIELD: 6 to 8 servings.
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MOLASSES PRUNE PIE
2 cups cooked, pitted prunes ¼ cup prune juice ¾ cup GRANDMA’S MOLASSES 3 egg yolks, beaten 1 tablespoon lemon juice 1 teaspoon grated lemon rind ¼ cup butter or margarine, melted ¹/₁₆ teaspoon cloves Pastry for 2-crust, 9-inch pie
Heat oven to 450° F. (hot). Chop prunes. Add prune juice, molasses, egg yolks, lemon juice and rind, butter or margarine, and cloves. Pour into a 9-inch pie pan lined with unbaked pastry. Roll remaining pastry ⅛-inch thick. Cut into strips, ½ inch wide; twist, and place over filling in criss-cross pattern. Seal ends to bottom crust; trim and flute edge. Bake 10 minutes in hot oven (450° F.); reduce heat to moderate (350° F.) and bake 30 minutes or until pastry has browned.
YIELD: 6 servings.
COCONUT CHIFFON PIE
1 envelope unflavored gelatin ¼ cup cold water 2 eggs, separated ¼ cup sugar ⅛ teaspoon salt 1¾ cups milk or light cream ¼ cup GRANDMA’S MOLASSES ¼ cup sugar ½ cup moist, shredded coconut 1 teaspoon vanilla or 2 teaspoons rum extract 9-inch, cold baked pie shell
Soften gelatin in cold water. Mix egg yolks, ¼ cup sugar, salt, and milk or cream in top of double boiler; cook over hot water (do not allow water to boil) until custard coats the spoon. Stir constantly. Remove from heat. Add softened gelatin. Stir in molasses. Chill over ice water until mixture begins to congeal (thick as fresh egg whites). Gradually beat the remaining ¼ cup sugar in beaten egg whites; fold into custard-gelatin mixture. Fold in coconut and flavoring. Pour into a cold baked pie crust. Chill until firm. Garnish with whipped cream and coconut just before serving.
YIELD: 6 servings.
Coffee Chiffon Pie: Replace milk with double-strength coffee.