Pies

1 pkg. instand pudding mix 5oz
1½ cups cold milk
8 oz. frozen whipped topping
3/4 -1 cup coconut flaked, toasted
1 baked pastry shell or graham cracker crust

Beat pudding and milk for 2 minutes. Fold half whipped topping and half the coconut.
Pour into crust and top with remaining topping and coconut. Chill

No Roll Pie Crust
Gma Jean Haag made this at home often. QUICK

1½ Cups flour
1½ tsp. sugar
1 tsp. salt
1/2 Cup oil
3 Tbsp. cold milk

Mix together in bowl until it forms a ball. Press into a pie tin forming a pie shell. Do not keep this mixture as it needs to be baked. Bake 425º until browned, about 10 minutes.
Or add filling and bake with filling as directed.

Fresh Apple
serves 8

6 fresh tart apples
3/4 Cup sugar
2 Tbsp. flour
1 tsp. cinnamon
½ tsp. nutmet, 1/8 tsp. salt
1 Tbsp. butter
Pare and slice apples. Mix and add remaining ingredients to pastry lined pan. Dot with Butter. If apples are not taart add 1 Tbsp. lemon juice. Add top crust.

Bake 350º for 1 hour
Swedesburg Cookbook 1966

Mile High
Serves 8

2 egg whites
10 oz frozen strawberries
1/2 Cup sugar
1 Tbsp. lemon juice

Put all in bowl and beat 20 minutes. Add 1 Cup cream whipped. Put in crust and Freeze.

Bottom crust: 1/2 cut butter, 3/4 Cup brown sugar, 1 cup flour, 1/2 cup nuts.
Bake 15 minutes at 400º
Swedesburg Cookbook 1966 Mrs. Arnold Thoren, Jr.

Sour Cream Raisin
Serves 8

1 cup seedless raisins
1 Tbsp. flour
2 Tbsp. honey or 3½ Tbsp. sugar
1 Cup sour cream or plain yogurt
¼ tsp. soda, pinch salt
2 eggs separated
1 Cup whipping cream
Cover raisins with water and boil until tender. Mix together dry ingredients and egg yolks; pour into raisin water. Boil until resembles thick custard. Place pan in refrigerator until mixture loses its heat. Fold in beaten egg whites
amd pour into pie shell. Cover with whipped cream.

Fresh Strawberry
Serves 8

9" piecrust
1 quart strawberries or more
1/3 cup sugar
2 Tbsp. cornstarch
1 cup strawberry liquid
Wash, drain well. Hull berries. Fill crust with one layer of firm ripe berries with small end up. Cook remainder of berries with minimum of water. Put through a sieve to get a clear liquid and discard the pulp. Add water if necessary, to get 1 cup of liquid. (Less water needed the better the flavor.)
Blend sugar and cornstarch and add to the liquid. Cook until thick. Cool. Pour over pie. Use a topping of whipped cream.

Banana Cream
Sensational creamy treat

¾ cup sugar
1/3 cup flour
¼ tsp. salt
2 cups milk
3 egg yolks, lightly beaten
2 Tbsp. butter
1 tsp. vanilla extract
1 pastry shell 9"
3 medium firm bananas
Whipped cream and additional banana

Combine sugar, flour, salt in pan; stir in milk and mix well. Cook over medium heat stirring constantly, until mixture comes to a boil and thickens. Boil 2 minutes.
Remove from heat and stir in a small amount
of egg yolks. Return to heat and cook 2 more
minutes, stirring constantly. Remove from heat and add butter and vanilla, cool slightly. Slice bananas into pasty shell; pour filling over. Cool.

Before serving garnish with whipped cream and bananas. Refrigerate any left overs.

Frozen Lemon Pie
Bergstrom Cookbook '76 Marg

¾ Cup crushed vanilla wafers or graham crackers
3 eggs separated, 3 yolks, 3 whites
½ Cup sugar, 1/8 tsp. salt
1 Cup whipping cream
2 tsp. grated lemon rind
¼ Cup lemon juice

Sprinkle half crumbs in well greased 9" pie pan. Beat egg whites until frothy; gradually add sugar. Beat until stiff and glossy.

Beat egg yolks, salt and sugar in top of double boiler until thick and lemon colored; (it should coat the spoon ) Remove from fire and chill.
Fold into egg white mixture. Whip cream until stiff. Fold in lemon rind and juice. Fold into egg mixture. Pour into crumb lined pie pan. Sprinkle rest of crumbs over top.

Freeze. Remove from freezer 5-10 minutes before serving. Serve in fingerlength slices.

Pie Crust Lard
The best kind! can be frozen
Grace Abrahamson Swedesburg CKBK 1966

2½ Cups lard
2 tsp. salt, level
1 Cup water
1½ Tbsp. vinegar
5 cups flour

Makes double crust or 2 singles.

Mix lard, salt, flour. Add water and vinegar and mix together. Dust table with flour. Roll into pie Crusts or mold into balls and freeze.

Pie Crust lard 1927
Swedesburg Cookbook 1927

1 Cup lard
½ Cup boiling water
3 cups flour
½ tsp. baking powder
1 Tbsp. cornstarch
1 tsp. salt

Beat boiling water and lard to a cream. Cool slightly, sift other ingredients and mix together. Chill an hour before rolling out.

Pie Crust (Double) Oil
Swedesburg 1966 CookBook 

2 Cups flour, ½ Cup oil, 1½ tsp. salt
¼ Cup whole or skim milk*

Mix flour and salt. Pour oil and milk into a cup (Don't stir); Add all at once to flour. Mix. Press into smooth ball. Divide into even halfs. Flatten the larger part slightly.

**Place larger part between two 12" squares of waxed paper. (Dampen board first to prevent slipping.)

Roll out gently to edge of paper. Peel off top paper. If dough tears, mend without moistening. Place paper side up in 8 or 9" pie pan. Peel off paper. Ease and fit pastry into pan. Trim even with edge or rim.

Add filling. Top crust roll as avove and place over filling. Trim edge or turn under bottom crust. Seal by pressing with fork or fluting. Cut 3-4 slits near center. Bake as directed in filling recipe.

Note: *Use milk instead of water for a more tender pie crust. Browns nicely.

**Isn't life much easier today? We can use a pastry sheet like the Tupperware one I have for easier crust rolling.

Basic Impossible Pie
Flair in the Kitchen (Aglow Ckbk)

4 eggs
¾ Cup sugar
½ Cup biscuit mix
1½ tsp. vanilla
½ Cup soft oleo
2 Cups milk

Mix 3 minutes. Pour into 9" pie pan & sprinkle with nutmeg. Bake until knife comes
clean. Cover after 30 minutes if too brown.

350º for 45 minutes

Variations: Sprinkle 1 Cup coconut on top

Oatmeal Crunch Crust

1 Cup quick rolled oats, uncooked
½ Cup sliced or slivered almonds
½ Cup brown sugar
1/3 cup butter, melted

Stir all ingredients together and press firmly into 8" pie pan. Bake at 375º about 7 minutes
or until lightly browned and bubbly.

French Apple Pie Mom's
1954

½ Cup butter
½ Cup brown sugar
1 Cup flour
Work into crumb mixture and sprinkle over apples. Bake 25 minutes longer.

Pumpkin Pie Judy's receipe card
11 years1948 From mom

This recipe was used for many years as you can see. It was before plastic sleeves were available to protect cards from damage when cooking. You can tell it has been well used.

Crumbtop Apple Pie from Gma J
1958 in a letter

I would receive 2 or 3 new recipies Gma had measured out for me so I could make them. On the back of this one it says, "a couple more recipes"

Rhubarb Cream
Gma J 1956

Blend 1 cup sugar 3 Tablesp flour 1 teaspn orange peel grated 1 tabsp butter add 2 eggs beaten pour over 3 c rhubarb in 9" pastrylined pan. Top with lattice crust. bake in 400 deg. oven for 10 minutes then at 350 for 30 minutes.

This is the way Gma wrote her recipes. She did great passing on so many for our use. She was a great Cook!

Strawberry Rhubarb
another of Gma's Remember Rhubarb grew wild in Wisconsin. 1959

2 C strawberries washed and cut in half
2 C rhubarb cut in one in. pieces
1½ C sugar
¼ C. quick cooking tapioca or 6 tabsp flour 1/8 tsp salt
1 teasp grated orange rind this is optional
2 tabls butter

Line a 9" pie pan with pastry combine dry ingredients and to fruit and toss until well coated put in pie pan and dot with butter. put lattice crust on top bake in 350 oven until nicely browned.

I think you can follow this, but this is exactly the way whe wrote out the recipe. (I did separate the ingredients on top so they would be more easily read.)

Yogurt Pie
Sally Anderson 1978 Swedesburg, Ia

Graham cracker crust unbaked
2 containers yogurt (1 pt.)
8 oz or 1 Cup whipped cream
honey for sweetner

Peach, strawberries, blueberries, bananas

Serves 6

Lemon Pie Refrig
Marie Bergstrom Swedesburg 1970

1 can Eagle Brand Milk
1 small can frozen lemonade
Mix the above 2 together. Do not thaw lemonade. Then mix into the mixture 1 package of Dream Whip (prepared as directed on pkg.) and fold in.

Pour into baked pie shell or graham cracker shell and refrigerate. Let stand an hour or you can make the day before. Top with whipped cream if necessary.