Prep. Time: 15 minutes Cooking Time: 10 minutesStrawberry Snowbank Pie
Makes a 9” pie
Prep. Time: 20 minutes
Cooking Time: about 10 minutes
1 quart fresh strawberries
1¼ cups sugar
½ cup water
½ tsp. cream of tartar
2 egg whites at room temperature
pinch of salt
¼ tsp. almond extract
1 9” baked pie shell
1. Wash, hull, and drain berries.
2. Fill pie shell with whole, unsweetened berries. Put the prettiest berries in the center.
3. Mix sugar, water, and cream of tartar in saucepan. Cover and bring to a boil.
4. Uncover and cook until syrup spins long threads (240° on candy thermometer).
5. Stiffly beat egg whites. Fold in salt.
6. Gradually pour sugar mixture into egg whites, beating constantly. Beat until mixture piles into peaks.
7. Add almond extract.
8. Pile “snowbank” egg white mixture onto pie around perimeter of pie, leaving center uncovered.
9. Chill before serving.
Makes a 9” pie Prep. Time: 15 minutes Cooking Time: 10 minutes
1 quart fresh strawberries
1 cup sugar
1¼ cups water, divided
4 Tbsp. cornstarch
¼ tsp. salt
1 Tbsp. lemon juice
3-oz. pkg. strawberry gelatin
1 9” baked pie shell
1. Stem strawberries; then slice them. Set aside.
2. Dissolve sugar in ½ cup water and bring to a boil.
3. In separate container mix remaining ¾ cup water with cornstarch. Stir to form a smooth paste.
4. Add cornstarch mixture to boiling sugar water and stir.
5. Add all other ingredients except strawberries. Heat, stirring constantly, until mixture is thick and transparent.
6. Place strawberries in pie shell.
7. Pour glaze over berries.
8. Chill until ready to serve.
Fresh Banana Rhubarb Pie
Makes a 9” pie Prep. Time: 20 minutes Baking Time: 35 minutes
½ lb. fresh rhubarb
3 large, ripe bananas
1 cup sugar
¼ cup freshly squeezed orange juice
3 Tbsp. flour
¼ tsp. salt
¼ tsp. cinnamon
1 tsp. nutmeg
1 Tbsp. butter
1 9” unbaked double pie crust
1. Slice rhubarb (should yield about 3 cups).
2. Slice bananas (should yield about 3 cups).
3. Gently combine rhubarb, bananas, sugar, orange juice, flour, salt, and spices.
4. Spread into pastry in pie plate. Dot with butter.
5. Place crust on top. Pinch edges together.
6. Bake at 450° for 15 minutes. Reduce oven temperature to 350° and bake 20 minutes longer, until golden brown.
Makes a 9” pie Prep. Time: 20 minutes Baking Time: 1 hour 15 minutes
3 cups sliced fresh rhubarb
1 9” unbaked pie shell
1 cup + 4 Tbsp. sugar, divided
2 Tbsp. flour
1 Tbsp. water
⅛ tsp. salt
3 egg yolks, well beaten
3 egg whites
1. Fill pie shell with sliced fresh rhubarb.
2. Thoroughly mix together 1 cup sugar, flour, water, salt, and egg yolks.
3. Pour over rhubarb. Bake at 400° for 30 minutes.
4. Reduce oven temperature to 350° and bake for 30 more minutes.
5. To prepare meringue, beat egg whites until stiff. Add 4 Tbsp. sugar and beat until well mixed.
6. Spread over pie.
7. Return pie to 350° oven until meringue is brown, about 15 minutes.
Mother Stover’s Peach Pie
Makes 2 9” pies Prep. Time: 25 minutes Baking Time: about an hour
8 fresh peaches
3 eggs
¾ cup sugar
4 Tbsp. flour
2 Tbsp. (¼ stick) butter, melted
cinnamon
2 9” unbaked pie shells
1. Peel and dice peaches. Separate the eggs.
2. Brush pie shells with some of the egg white. Bake shells (weighted with rice or dried beans) at 350° until lightly brown.
3. Blend sugar, flour, and butter. Add egg yolks.
4. Beat egg whites until stiff. Fold into mixture.
5. Put diced peaches into partially baked pie shells.
6. Pour mixture over peaches. Sprinkle with cinnamon.
7. Bake at 425° for 15 minutes.
8. Reduce oven temperature to 325° and bake for another 30 minutes.
Makes 2 9” pies Prep. Time: 20 minutes Cooking/Baking Time: 35-40 minutes
8 Tbsp. (1 stick) butter
1 orange, cut up fine
1 cup sugar
2 egg yolks
2 cups milk
¼ cup flour
2 egg whites
2 9” unbaked pie shells
1. Melt butter and brown slightly.
2. Thoroughly mix all ingredients together except egg whites and pie shells.
3. Beat egg whites until stiff and fold into pie filling.
4. Pour into pie shells and bake at 350° for 30-35 minutes.
Concord Grape Pie
Makes a 9” pie Prep. Time: 25 minutes Cooking/Baking Time: 45 minutes
4 cups Concord grapes
1 cup sugar
⅓ cup flour
¼ tsp. salt
2 Tbsp. (¼ stick) butter, melted
1 Tbsp. lemon juice
1 9” unbaked pie shell
Crumb Topping:
½ cup flour
½ cup sugar
¼ cup (½ stick) butter, softened
1. Slip skins from grapes. Set skins aside.
2. Bring pulp of grapes to a boil. Reduce heat and simmer for 5 minutes.
3. Remove from heat and put through food press to separate seeds from pulp.
4. Stir pulp and skins together.
5. In a large bowl, combine sugar, flour, and salt. Add melted butter and lemon juice to dry ingredients.
6. Add grapes and mix well.
7. Spoon into unbaked pie shell.
8. To prepare crumb topping, sift flour with sugar. Cut butter into mixture until it is crumbly. Sprinkle topping over pie filling.
9. Bake at 400° for 40 minutes.
Makes a 9” pie Prep. Time: 15 minutes Cooking/Baking Time: about 45 minutes
6 cups fresh blueberries
½ cup water
1 cup sugar
1 Tbsp. butter
4 Tbsp. cornstarch
1 9” unbaked pie shell
1. Wash and drain blueberries. Combine blueberries, water, sugar, and butter in saucepan and bring to a boil.
2. Add cornstarch and boil until mixture is clear.
3. Cool mixture and place in unbaked pie shell.
4. Bake at 425° for 10 minutes.
5. Reduce oven temperature to 375° and bake another 20 minutes. Cool and serve.
Double Good Blueberry Pie
Makes a 9” pie Prep. Time: 20 minutes Cooking Time: 10 minutes
¾ cup sugar
3 Tbsp. cornstarch
⅛ tsp. salt
¼ cup water
4 cups fresh blueberries, divided
1 Tbsp. butter
1 Tbsp. lemon juice
1 9” baked pie shell
whipped cream
1. Combine sugar, cornstarch, and salt in saucepan.
2. Add water and 2 cups of blueberries.
3. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. Mixture will be quite thick.
4. Remove from heat and stir in butter and lemon juice.
5. Cool.
6. Place remaining 2 cups of blueberries in baked 9” pie shell.
7. Top with cooked blueberry mixture. Chill.
8. Serve with whipped cream.
Makes an 8” pie Prep. Time: 20 minutes Baking Time: 40-45 minutes
2 Tbsp. (¼ stick) butter, softened
1 cup sugar
3 Tbsp. flour
½ tsp. salt
3 eggs, separated
juice and rind of 1 lemon
1½ cups milk
1 8” unbaked pie shell
1. Cream butter and sugar together. Add flour and salt.
2. Separate the eggs and add egg yolks to mixture.
3. Add lemon juice, grated rind, and milk.
4. Beat egg whites until stiff. Fold into mixture.
5. Pour into unbaked pie shell and bake at 325° for 40 to 45 minutes.
Dried Snitz (Sliced Apple) Pie
Makes a 9” pie
Prep. Time: 20 minutes Cooking/Baking Time: about 1 hour
2 cups dried tart apple slices
1½ cups warm water
⅔ cup sugar
½ tsp. ground cloves
½ tsp. cinnamon
1 9” unbaked double pie crust
1. Place apple slices and warm water in a saucepan. Cook over low heat until soft.
2. When apples are soft, drain in a colander, pressing them to remove water.
3. Add sugar and spices to apples. Put mixture in an unbaked pie shell.
4. Cover pie with a top crust. Pinch crusts together around the edges.
5. Bake at 425° for 15 minutes.
6. Reduce oven temperature to 375° and continue to bake for 35 minutes.
Makes a 9” pie Prep. Time: 20 minutes Baking Time: 55 minutes
¾-1 cup sugar
2 Tbsp. flour
½-1 tsp. cinnamon
dash nutmeg and salt
6 cups sliced, peeled apples
2 Tbsp. (¼ stick) butter
1 9” unbaked double pie crust
1. Combine sugar, flour, cinnamon, nutmeg, and salt. Add sliced apples and mix well.
2. Fill pie plate with apple mixture and dot with butter.
3. Cover with a top crust.
4. Bake at 400° for 55 minutes. Serve warm.
VARIATION
Cover with crumb topping instead of top crust.
Pumpkin Delight Pie
Makes a 9” pie Prep. Time: 15 minutes Baking Time: 45-50 minutes
2 cups cooked, pureed pumpkin
½ cup brown sugar
¼ cup sugar
2 Tbsp. flour
½ tsp. salt
2 eggs, slightly beaten
1 cup evaporated milk
½ tsp. vanilla extract
½ -1 tsp. ground cinnamon, optional
1 9” unbaked pie shell
whipped topping, for serving
1. Combine pumpkin, both sugars, flour, and salt.
2. Add eggs and mix well. Stir in evaporated milk and vanilla. Also add cinnamon, if you wish.
3. Pour into pie shell and bake at 375° for 45-50 minutes.
4. Serve cold with whipped topping.
Makes 2 9” pies Prep. Time: 15 minutes Baking Time: 40 minutes
1 cup cooked pumpkin
1 cup sugar
4 eggs, separated
½ cup flour
2 tsp. pumpkin pie spice
2 Tbsp. (¼ stick) butter, melted
4 cups warm milk
2 9” unbaked pie shells
1. Mix pumpkin, sugar, and egg yolks.
2. Stir in flour and spice. Add melted butter and warm milk. Mix well.
3. Beat egg whites until stiff. Fold into pumpkin mixture.
4. Pour into two unbaked pie shells.
5. Bake at 450° for 10 minutes.
6. Reduce oven temperature to 325° and bake for 30 more minutes.
Raisin Cream Pie
Makes an 8” pie Prep. Time: 20 minutes Cooking/Baking Time: about 20 minutes
¾ cup brown sugar
5 Tbsp. cornstarch
2¼ cups milk, divided
2 egg yolks
1 Tbsp. butter
1 Tbsp. vanilla
1 cup raisins
1 8” baked pie shell
Meringue Ingredients:
3 egg whites
½ tsp. vanilla
¼ tsp. cream of tartar
6 Tbsp. sugar
1. In a double boiler, mix brown sugar, cornstarch, and ¼ cup milk until smooth.
2. Then add remaining milk and bring mixture to a boil over boiling water.
3. Add egg yolks, butter, vanilla, and raisins.
4. Remove from heat and pour mixture into a baked pie shell.
5. Prepare meringue by beating egg whites with vanilla and cream of tartar.
6. Gradually add sugar and beat until mixture forms peaks.
7. Spread meringue over pie.
8. Broil just until meringue is brown. It happens fast, so watch carefully to prevent burning!
Makes 2 8” pies Prep. Time: 15 minutes Baking Time: 30 minutes
1 cup sugar
1 cup raisins
1 Tbsp. flour
1 Tbsp. vinegar
1 Tbsp. butter, softened
dash of salt
1½ cups boiling water
2 8” unbaked pie shells
1. Mix all ingredients together except water and pie shells.
2. Pour boiling water over mixture and stir well. Let mixture stand while preparing pie shells.
3. Mixture will seem thin. Do not add anything to thicken as mixture will set up as it bakes.
4. Bake at 375° for 30 minutes.
Butterscotch Pie
Makes a 9” pie Prep. Time: 15 minutes Cooking/Baking Time: about 25 minutes
2 Tbsp. (¼ stick) butter
2 cups milk
2 egg yolks
⅓ cup flour
⅛ tsp. salt
1 cup brown sugar, firmly packed
½ tsp. vanilla
1 9” baked pie shell
2 egg whites
2 Tbsp. sugar
pinch of cream of tartar
1. Melt butter in a saucepan. Add milk, yolks, flour, salt, and brown sugar and bring to a boil, stirring constantly. Continue stirring until mixture thickens.
2. Pour into baked pie shell.
3. Cool.
4. Beat egg whites until they form peaks.
5. Fold in sugar and cream of tartar.
6. Spread meringue over pie and put into broiler to brown. Watch carefully since it can quickly burn!
NOTE
I enjoy this recipe because I received it from a dear friend, and it is delicious.
Makes a 9” pie Prep. Time: 15 minutes
Freezing Time: at least 4 hours Standing Time: 10 minutes
4 oz. (half an 8-oz. pkg.) cream cheese
½-1 cup peanut butter, according to your taste preference
½ cup milk
1 cup confectioners sugar
8 oz. whipped topping
9” graham cracker crust
shaved chocolate or chocolate syrup, optional
1. Soften cream cheese to room temperature. Beat cream cheese, peanut butter, milk, and sugar together with electric mixer. Mix until well blended.
2. Fold whipped topping into mixture.
3. Spoon into graham cracker crust.
4. Freeze for at least four hours.
5. Remove from freezer and let stand about 10 minutes before serving.
6. Garnish with shaved chocolate or chocolate syrup, if you wish.
Shoo-Fly Pie
Makes a 9” pie Prep. Time: 20 minutes Baking Time: 40 minutes
1 cup flour
⅔ cup brown sugar
1 Tbsp. vegetable shortening
1 egg
1 cup molasses
¾ cup boiling water
1 tsp. baking soda
1 9” unbaked pie shell
1. Mix flour and brown sugar together. Cut in shortening. Reserve ½ cup of this crumb mixture for topping.
2. To the remaining crumb mixture, add the egg, molasses, boiling water, and baking soda.
3. Spread mixture into unbaked pie shell.
4. Spread reserved crumbs over pie.
5. Bake at 375° for 10 minutes.
6. Reduce oven temperature to 350° and bake for 30 minutes longer.
Makes 5 8” pies Prep. Time: 20 minutes Baking Time: 55 minutes
Filling:
2 tsp. baking soda
3 cups boiling water
3 cups molasses
1 cup brown sugar
8 eggs
5 8” unbaked pie shells
Crumbs:
6 cups flour
2 cups brown sugar
1 tsp. baking soda
1½ cups shortening
1. Dissolve 2 tsp. soda in boiling water. Add remaining filling ingredients and mix well.
2. Mix dry ingredients for crumbs.
3. Cut in shortening.
4. Beat 4 cups of crumbs into filling mixture. Save remaining crumbs.
5. Divide filling evenly into 5 unbaked pie shells. Use remaining crumbs to cover each pie.
6. Bake at 425° for 10 minutes.
7. Reduce oven temperature to 350° and bake 45 minutes longer.
Makes a 9” pie
Prep. Time: 15 minutes Cooking Time: about 15 minutes Chilling Time: 3 hours
3½-oz. pkg. lemon pudding and pie filling
1 pkg. unflavored gelatin
1 cup sugar
2¼ cups water, divided
2 Tbsp. lemon juice
3 egg yolks
1 tsp. grated lemon rind
1 Tbsp. butter, melted
3 egg whites
1 cup whipped topping
1 9” baked pie shell
1. Combine pie filling mix, gelatin, sugar, ¼ cup water, and lemon juice in saucepan.
2. Blend in egg yolks and add remaining water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat.
3. Add lemon rind and butter.
4. Beat egg whites until peaks form. Gradually fold into hot pie filling.
5. Cover with wax paper. Chill.
6. Fold whipped topping into chilled pie filling. Pour into pie shell.
7. Chill pie until set (about 3 hours).
8. Garnish with remaining topping and lemon slices just before serving, if you wish.
NOTE
Refreshing and delicious!
Makes a 9” pie Prep. Time: 20 minutes Baking Time: 45 minutes
2 eggs, beaten
¾ cup sugar
1½ Tbsp. flour
1½ Tbsp. milk
1½ cups milk
1½ cups shredded fresh coconut, divided
1 tsp. vanilla
1 9” unbaked pie shell
1. Beat eggs and add sugar.
2. Mix flour with 1½ Tbsp. milk to make a smooth paste. Beat flour mixture into egg and sugar mixture.
3. Heat 1½ cups milk to near boiling point.
4. Add milk, 1 cup coconut, and vanilla to flour and egg mixture. Mix well.
5. Spoon into unbaked pie shell. Spread remaining ½ cup coconut over top of pie.
6. Bake at 400° for 15 minutes.
7. Reduce oven temperature to 350° and bake 30 minutes longer or until pie is set in the middle.
Amish Pie
Makes 2 9” pies Prep. Time: 15 minutes Baking Time: 45 minutes
2 cups sugar
1 cup flour
1 cup molasses
3 cups buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla
½ cup shredded coconut
2 9” unbaked pie shells
1. Mix all ingredients together.
2. Pour into 2 unbaked pie shells.
3. Bake at 425° for 15 minutes.
4. Reduce oven temperature to 350° and bake another 30 minutes or until pie is set in the middle.
Makes 4 8” pies
Prep. Time: 20 minutes Cooking/Baking Time: 50 minutes
1 cup sugar
1 cup molasses
3 cups water
1 heaping Tbsp. flour
1 egg, beaten
1 Tbsp. vanilla
4 8” unbaked pie shells
Crumb Topping:
2½ cups flour
1½ cups brown sugar
½ cup lard
1 tsp. baking soda
1 tsp. cream of tartar
1. Mix sugar, molasses, water, flour, egg, and vanilla and cook over medium heat until smooth and well mixed.
2. Pour into unbaked pie shells.
3. Mix all dry crumb ingredients together. Cut in lard until mixture forms crumbs.
4. Spread over vanilla pie filling.
5. Bake at 350° for 40 minutes.
From the other side of the Market stand . . .
WENDY JO HESS OF WENDY JO’S HOMEMADE
Wendy Jo Hess’s mother and grandmothers worked on Central Market. Wendy Jo hadn’t planned to do that, but when she finished college and wasn’t sure what she wanted to do next, she followed her love of baking, bid on a market stand, and started selling her extraordinary, made-from-scratch cookies and pies.
“The hours are longer than when I was growing up and working on my parents’ dairy farm. But I get to meet people I’d never talk to otherwise.
“The socio-economic differences among my customers really interest me. Everybody shops here. Where else do you find that?
“One evening I was walking on the east side of the city with some friends, headed to dinner. We passed by a couple of girls jumping rope, when one of them said to the others, ‘That’s Wendy Jo. She bakes my cookies.’ I was so warmed to be recognized outside of Market—and by a child!
“We say it often, but the relationships that form between customers and standholders are truly unique and special.
“My customers give me Christmas gifts and cards. They worry if I’m not at my stand. They invite me to parties. One author who buys my baked things encourages me to write and offers to proof my work. He even gave me the pen he used to write his first book! Jessica, the Market Manager, invited me to join a book club she’s part of.
“Central Market is about more than selling my freshly baked treats!”
Makes a 9” pie, serves 6–8 Prep. Time: 20 minutes Baking Time: 40 minutes
3 eggs
1 scant cup light corn syrup
1 cup light brown sugar
⅔ tsp. salt
½ cup (1 stick) butter, melted
1 tsp. vanilla
1 heaping cup pecans
unbaked 9” pie shell
1. Beat eggs for a few minutes.
2. Mix all ingredients except pecans and crusts. Mix until completely combined.
3. Sprinkle pecans into pie shell.
4. Pour filling on top.
5. Bake at 375˚ for 10 minutes.
6. Then bake at 350˚ for 25-30 minutes until firm in the middle. If the pie is browning on top before it’s finished, create an aluminum foil tent over the pie.
7. Cool and serve, perhaps with vanilla ice cream!
Makes 1 small pie Prep. Time: 10 minutes Freezing Time: 4 hours or overnight
2 8-oz. containers fruit-flavored yogurt
1 9-oz. container whipped topping, thawed
1 6-oz. graham cracker pie crust
1. Fold yogurt into whipped topping, blending well.
2. Spoon mixture into crust. Freeze until firm (4 hours or overnight).
3. Before serving, move to refrigerator for at least 30 minutes, or longer for softer texture.
VARIATIONS
1. Cool and light, this can be made with your favorite yogurt.
2. Garnish with any choice of topping.
3. Fold diced fruit in with yogurt and whipped topping to give added texture.
Makes 1 pie Prep. Time: 15 minutes Chilling Time: 1 hour or more
1 cup peanut butter
1 cup corn syrup
4 cups Rice Krispies
ice cream, softened
1. Blend peanut butter and corn syrup.
2. Add Rice Krispies.
3. Press mixture into pie pan.
4. Fill with ice cream. Smooth top. Freeze at least an hour before serving.
Never-Fail Pastry
Makes 4 9” pie shells Prep. Time: 20 minutes
3 cups flour
1 tsp. salt
1 cup vegetable shortening
1 egg, beaten
¼ cup cold water
1 Tbsp. vinegar
1. Mix flour and salt. Cut in shortening.
2. Combine remaining ingredients and stir into shortening mixture.
3. Knead until flour is thoroughly mixed into shortening and dough forms a ball.
4. With a rolling pin, roll dough onto floured board to desired thickness and size.
Crumbs for Top of Pie
Covers a 9” pie Prep. Time: 10 minutes
¼ cup brown sugar
¼ cup white sugar
¾ cup flour
scant ⅓ cup shortening
1. Mix sugar and flour together. Cut in shortening, mixing until crumbly.
2. Crumble over top of pie before baking.