07 Jun

My Mom's Pumpkin Pie or Tart Filling

My Mom’s Pumpkin Pie or Tart Filling This recipe came from the label of a tin of Libby’s Pumpkin Puree in 1947. It is still my favourite pumpkin pie recipe.   Ingredients: 2 eggs, slightly beaten 1 ¾ cups pumpkin puree ¾ cup sugar ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon cloves 1 ¾ c...  Continue Reading

28 Jul

Mom's Vintage Rhubarb Pie Filling

Preheat the oven to 450°F   This small recipe works best using a basic 8-inch pie plate. My mother usually baked this pie in a shallow enamelled 9-inch pie plate that she received as a wedding gift in 1947. I cherish that pan and used it recently. I enjoyed the memories that flooded over me that day.  Ingredients: Pastry...  Continue Reading

31 May

Pastry-Topped, Deep-Dish Apple Rhubarb Bake

  Preheat the oven to 400°F   Prepare pastry to cover a 9” by 13” cake pan. Use homemade or purchase puff pastry from a grocery store. Roll pastry into a 10” by 14” rectangle. Refrigerate the prepared pastry topper on a baking sheet or tray until the fruit mixture is ready.   Filling Ingredients: 9 cups apples...  Continue Reading

29 Sep

Egg-Free Pastry-Flour Pie Crust

  This pastry recipe is as delicious on a turkey pot pie as it is with pumpkin pie.  Ingredients: 3 cups of cake and pastry flour ½ teaspoon of salt ½ cup of cold shortening ½ cup of cold butter ½ cup of ice-cold water 1 tablespoon of white vinegar Instructions: Cut the shortening and butter into small pieces an...  Continue Reading

30 Aug

Easy, Delicious Buttermilk Pastry

I have several buttermilk pastry recipes, but I find myself returning to this one quite often. This recipe makes one double-crust pie. I use the scraps to cut shapes I can bake and freeze to float on soup or garnish pudding. Cutouts are also perfect for embellishing the top of a pie. This recipe was featured in Maureen's Kit...  Continue Reading

25 Aug

Oh My - Pecan Pie

Let me share a secret! Pecan Pie is probably the simplest of all recipes to make, yet it is one of the most impressive. You need an uncooked pastry shell, which you can make or buy frozen from the grocery store. I make this recipe in an old enamel pie pan that my parents received in 1947 for a wedding gift. This pie pan is 8 ...  Continue Reading

21 Aug

My Favourite Raisin Streusel Pie

Line a pie plate with pastry and refrigerate until you are ready to fill it. I often use a transparent Pyrex pie plate measuring 7 inches at the bottom and 8.5 inches at the rim. Mine measures 1.5 inches deep. I love to be able to check for a nice brown crust.    Filling: In a one-quart saucepan, mix the following ingredi...  Continue Reading

17 Apr

Versatile Lemon Pudding and Pie Filling

(From scratch, using flour, cooked in the microwave oven) This filling is delicious chilled in a bowl, or served on a hot summer day from the freezer. Make it with or without meringue. It is also the perfect filling for pre-baked tarts or pie shells.  Ensure you have granulated sugar, all-purpose flour, salt, 3 eggs, a juicy ...  Continue Reading

28 Nov

Vintage Hot Water Pastry

Vintage Hot Water Pastry My mother made this pastry recipe from farm-fresh pork lard, likely rendered by her mom. Later, she purchased a similar product from the butcher shop. I have occasionally used brand name lard from grocery stores, but it doesn’t taste quite the same. You will find extra ingredients in boxed lard desi...  Continue Reading

03 Mar

Six Minute Lemon Pie Filling

Altitude affects the consistency of this recipe. I live on the prairies and add more cornstarch to less water when making this at home. When visiting the mountains, I make it with no changes. This filling can be served in stemware as a refreshing change of taste after a heavy meal. Add a dollop of whipped cream and a shortbre...  Continue Reading

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