Tag: Pie

Hamburger Pie

Hamburger Pie

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A Recipe from Better Homes and Gardens (1951)

About the Recipe

It’s Pi(e) Day 2026! I always like to make a savory pie to go along with the sweet. Honestly, this year I was at a little bit of a loss. I kept looking through book after book, but nothing was inspiring me. At the same time, I was thinking of my grandma, who passed away a few months ago. Pies always make me think of her. Some of my earliest baking memories are rolling pie dough in her kitchen. So I picked up the Better Homes and Gardens that she gifted me. And what a gift it turned out to be.

This recipe is deceptively simple, and would be so easy to adapt depending on your circumstances. Have access to fresh green beans? Steam them quickly and pop them in! Don’t want to spend time boiling potatoes? Use instant! Not a red meat eater? Use ground turkey! No matter how you choose to make it, this one will turn out delicious.

For more Pi(e) Day recipes, click here!

About the book

My grandma gave me this book several years ago. It was a gift to her when she married my grandpa Marvin, after whom I’m named. It’s stuffed to the gills with updated pages and little notes. She left a page of lined notebook in the front where she wrote down (and crossed out) recipes that she tried. And most importantly, there’s this inscription:

The Recipe!

Ingredients:

1 medium-sized onion, chopped
1 pound ground beef
salt and pepper
1 No. 2 can (2 1/2 cups) or 1/2 pound cooked green beans
1 10.5 or 11-ounce can condensed tomato soup
5 medium-sized potatoes, cooked
1/2 cup warm milk
1 beaten egg
salt and pepper

Directions:

Brown onion in hot fat; add meat and seasonings; brown. Add drained beans and soup; pour into greased casserole. Mash potatoes; add milk, egg, and seasonings. Spoon in mounds over meat. Bake in moderate oven (350*F) 30 minutes. Serves 6.

Seafoam Cantaloupe Pie

Seafoam Cantaloupe Pie

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A Recipe from Better Homes and Gardens Pies and Cakes (1966)

About the Recipe

It’s Pi(e) Day 2026! I just got this cookbook a few weeks ago, and I’ve been waiting for Pi(e) Day to use it. I was paging through and I saw this light green mid-century nonsense. As a joke, I snapped a photo and sent it to my brother who usually joins me for the holiday. His response: “That’s some 50s house wife bullsh*t if I ever saw it…But yes.” And so it was!

I’m slightly annoyed because I screwed it up. Learn from my mistake – watch your filling once you put it in to fridge and make sure you fold it in before it sets into jell-o. Oops.

Other than that, this was actually really delicious. It’s a chiffon pie, so super light and fluffy. The lime with the coconut is fabulous. It’s perfect for a summer party as a chilled dessert. I honestly can’t wait to make it again.

For more Pi(e) Day recipes, click here!

About the book

I was so excited to have this book in my collection. Pies and Cakes are my favorite, and having this resource at hand just sparks so much joy. As always with BHG, the tips and tricks are as wonderful as the recipes. Enjoy!

The Recipe!

Ingredients:

1 envelope (1 tablespoon) unflavored gelatin
1/2 cup sugar
1/4 t salt
4 slightly beaten egg yolks
1/2 cup lime juice
1/4 cup water
1 t grated lime peel
Few drops green food coloring
4 egg whites
1/2 cup sugar
1/2 cup whipping cream, whipped
1 1/2 cups cantaloupe balls
1 baked 9-inch pastry shell
additional whipped cream 
toasted coconut

Directions:

Combine gelatin, 1/2 cup sugar, and salt. Stir together egg yolks, lime juice, and water; add to gelatin mixture. Cook and stir over medium heat just till mixture comes to a boil. Remove from heat; add lime peel and food coloring. Chill, stirring occasionally, till mixture mounds. (Note from author: Do not let it set! You want that magic period where its starting to set and forming little mounds, but still fairly liquid.)

Beat egg whites to soft peaks; gradually add 1/2 cup sugar; beat to stiff peaks. Fold in gelatin mixture. Fold in whipped cream and cantaloupe. Pile into cooled pastry shell. Chill till firm. Top with a wreath of additional whipped cream and toasted coconut.

Grape Pie Supreme

Grape Pie Supreme

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A Recipe from Good Housekeeping’s Complete Christmas Cookbook (1967)

About the Recipe

It’s almost Christmas, and the hubs requested something festive for his office holiday party. As I was browsing my books, this recipe grabbed my eye. I couldn’t stop thinking about it. The grapes. The glaceed cherries. The mid-century of it all! So of course I decided to give it a try.

Reader – it was delicious. The almond gives it a slight marzipan taste, but it’s so well balanced between sweet and savory. I used crisp autumn grapes which, while huge, were big bursts of flavor. And it was one of those wonderful dishes that’s better out of the fridge on day 2. It was gone by day 4 (and not because we brought it to share anywhere.)

Only a few quick notes on this one:

  • While the grapes were delicious, a smaller, sweeter red grape would probably suit this dish a little better.
  • A pre-made crust will do just fine. If you do make your own crust, let it sit in the fridge for a few hours if not overnight. This will allow the butter to firm up a little more to give you flaky layers. It also allows the flour to fully hydrate, which makes the dough easier to handle.
  • Separate your eggs while they’re cold, then let them come to room temp before you use them. The whites will hold their structure much more effectively.
  • If you can get your hands on red and greed cherries instead of just red – do it. Take the plunge and go all out on Christmasing up this delightful pie.

If you’re wondering about the decorations and how to lay them out, take a peek at the video below.

About the book

Another year of Good Housekeeping’s set of cookbooks. This 1967 set comes in a lovely hard-sided holder for all 13 different books. I was lucky enough to be gifted these a few years ago and I love to cook out of them. There’s a great range of quick and simple to dishes that test your skill. I’ve yet to try one I didn’t like out of this set.

The Recipe!

Ingredients:

6 T butter (cold from the fridge)
1 cup flour
2 T ice cold water
2 1/2 cups seedless grapes
1/4 cup butter, softened
1/2 cup sugar, separated
3 eggs, separated
2 t grated lemon peel
1 T lemon juice
4 1/2 oz blanched almonds, ground
Red glaceed cherries (optional)
Whole blanched almonds (optional)

Directions:

Early on day:
1. With pastry blender or 2 knives, cut 6 tablespoons butter into flour until like coarse corn meal; add 2 tablespoons water and toss quickly together, forming a smooth ball. (Blogger’s note: wrap the dough in plastic wrap and chill for at least 2 hours before the next step)

2. Roll out pastry; use to line 9-inch pie plate, making fluted edge. (Or use 11-inch flan pan with removeable bottom, trimming pastry even with edge.) On bottom of pastry place grapes.

3. Start heating oven to 350*F

4. In medium bowl, with mixer at medium speed, beat 1/4 cup butter with 1/4 cup sugar until creamy. Now beat in egg yolks, one at a time, then lemon peel and juice and ground almonds.

5. Beat egg whites until peaks form; gradually add 1/4 cup sugar, beating until stiff. Carefully fold into almond mixture; pour over grapes. 

6. Bake 40-45 minutes, or until top is firm and a dark golden. Let cool on wire rack.

Just before serving:
Decorate top of pie with glaceed cherries and whole almonds if desired. Makes 8 servings.

The Video!

A quick video of this gem just before I served it. Christmas-y goodness.

Lemon Meringue Pie

Lemon Meringue Pie

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A Recipe from Pyrex Prize Recipes (1953)

About the Recipe

I have a confession to make: This was my first lemon meringue pie. I know! Crazy! But when two of my best friends requested one for their birthday, how could I refuse? And this – this is an amazing pie. Plus, I had exactly the prescribed pie plate in my Pyrex collection.

The part I found the most challenging was actually adding the meringue to the top of the pie. If you do it right and get your nice, glossy, stiff peaks, it’s incredibly hard to spread. I’ll probably pipe it in the future, just to make it a little easier. Though I do love the rustic look that came out of just plopping it on and filling in gaps.

A few quick tips to help your pie come out as beautifully as mine did:

  • Separate your eggs when they’re cold, then let them come to room temperature. It will help to keep your yolks from scrambling when you’re making the custard, and it will make a more successful meringue.
  • I added just a touch (maybe half or quarter of a teaspoon) of cream of tartar to my meringue to help it to hold its structure.
  • Take your time. No really – take your time. When you’re cooking the flour, sugar, and water it may take more than 12 minutes. It’s okay. Wait until it gets really nice and thick or your custard won’t set. Make sure you’re scraping the bottom. I used a spoon, but a rubber, heat-resistant spatula will work well for this.
  • Do your mise en place for this one. You’ll need ingredients quickly, and will not be able to walk away from stirring your custard to grab something.

Lemon meringue pies can be daunting. I get it. But it give it a whirl! There’s nothing like meeting a baking challenge and enjoying the fruits (or lemons!) of your labor.

About the book

I love this little book. It’s a little love story for anyone who has these beautiful pieces of glassware in their home. Each recipe recommends a specific dish to use to make sure your recipe comes out perfectly. It makes good use of everything from the coffee pots to the Flameware to the little Flamingo Pie Plate I got to use for this pie. Enjoy a little bit more of the goodness from Pyrex Prize Recipes:

  • A Pyrex spread fit for any holiday feast! May all of our tables be so colorful and bright!

The Recipe!

Ingredients:
FILLING:
2/3 cup flour
1 1/4 cups sugar
1/2 t salt
2 1/4 cups cold water
3 egg yolks
1 T butter
1 T grated lemon rind
1/3 cup lemon juice

MERINGUE:
3 egg whites
1/2 t salt
6 T sugar

Directions:

Prepare baked pie shell according to directions in your favorite recipe or pre-made crust in PYREX 8 1/2-inch Pie Plate #909

  1. Filling. Mix flour, sugar, and salt together in a PYREX Flameware Saucepan. Blend with the cold water. Cook over low direct heat until thick, stirring constantly, about 10 to 12 minutes. 
  2. Blend a little of this hot filling mixture with slightly beaten egg yolks. Combine with filling remaining in Saucepan. Cook 2 minutes longer over low direct heat, stirring constantly. Add butter.
  3. Remove from heat and add lemon rind and lemon juice. Cool about 5 minutes. Pour into cool baked pie shell. 
  4. Meringue. Beat egg whites with salt until foamy. Add sugar, a tablespoon at a time, beating continually, until meringue stands in firm peaks. 
  5. Spread meringue over warm pie filling, making sure the meringue touches crust all the way around to prevent shrinkage. Bake.

Time: bake meringue-topped pie 8-10 minutes
Temperature: 400*F hot oven
Amount: 6-8 servings
Dish: PYREX 8 1/2-inch Pie Plate #909 or #209

Cranberry Mince Pie

Cranberry Mince Pie

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A Recipe from Better Homes & Gardens Holiday Cookbook (1959)

About the Recipe

Yesterday was Thanksgiving here in the States, and one of my best friends was hosting our small chosen family. The group planning text requested a pie (but not pumpkin), so I turned to this cookbook. One look at the ingredients in this pie, and I could practically smell the spices and flavors of the season.

Not only did this pie turn out beautifully, it was like a smack in the face of holiday flavor (my friend’s words, not mine!). In my opinion the spices are… a lot. They’re a great combination, but a little heavy handed for my taste. My husband found it absolutely perfect though, so you do you. I also think a little scoop of vanilla ice-cream would have gone a long way to finish it off.

A few quick notes about this one:

  • I used a shortening crust, which I find is a little easier to work for the lattice. Really any double crust that fits a 9″ pie tin will do.
  • The canned, jelled cranberry is absolutely critical as it adds gelatin and helps the pie set. If you want to use home-made cranberry sauce, use some quick tapioca or gelatin sheets cooked into your sauce to help get the same affect.
  • Use one naval orange for the orange zest and a mid-sized lemon for the zest and juice.
  • I used half golden raisins and half dark raisins, giving the pie a little more depth of flavor overall.
  • I did a quick egg wash (1 egg + a few drops of water whisked together) to give the pie some shine and definition. Not required, but it does make for a lovely table display.

Overall, this was a lovely, very grown-up pie. Perfect for the holiday and the season, and a great finish to the Thanksgiving meal.

About the book

This is a newer book to my collection and I was so excited to be able to use it. As the title implies, it’s broken out by holiday. Each section comes not only with recipes, but little tips and tricks to make your holiday a success. I have nothing more to add here, other than enjoy some of the Thanksgiving section!

The Recipe!

Ingredients:

1 1/3 cups sugar
1/2 t salt
1/2 t cloves
1/2 t ginger
1 t cinnamon

1 1/3 cups seedless raisins
1/3 cup chopped California walnuts
1 T grated orange peel
2 t grated lemon peel
1/3 cup lemon juice
3/4 cup canned jellied cranberry sauce, crushed
1 1/3 cups finely chopped apple
1 9″ double pie crust

Directions:

Combine the sugar, salt, and spices. Add raisins, nuts, peels, lemon juice, cranberry sauce, and apple; mix well. Pour into 9-inch pastry-lined pie plate; top with lattice crust. Bake in hot oven (400*F) about 35 minutes. Cut in plump wedges; serve warm.

Hamburg Upside Down Pie

Hamburg Upside Down Pie

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A Recipe from Jane Ashley’s Newest Recipes for Better Meals (1952)

About the Recipe

Happy Pi Day 2022! With the chaos of a new baby in the house, and time at a premium, I only had time for one pie this year, and wow is this a good one. One of my favorite things about this recipe is that it’s thrifty as heck. Most ingredients I had on hand, and everything I didn’t cost just over $7. The result? A delicious, easy meal that had my husband going back for seconds and thirds!

A few quick adjustments and substitutions on this one – feel free to cut the salt in half. There’s plenty in the sauce and the biscuit, and it was a little much. I used spicy ketchup that I had on hand, which I think gave the whole dish an additional depth of flavor. In the future, I’ll probably substitute the beef for turkey, and maybe throw in some blocks of cheese to get all melty in the middle. A little roasted garlic would also be a big taste add on this one. All in all though, feel free to make it as is and you won’t be disappointed.

Find more Pi Day Recipes here!

About the book

This is actually an advertising book for the Corn Products Refining Company, which includes brands like Karo, Mazola, and Argo, still in use today. Shortly after this book was published, they became the Corn Products Company. Then in 2014, after some mergers and acquisitions activity, they became Ingredion which still exists today.

Jane Ashley seems to have been someone who you might have seen on television sponsoring and cooking with these corn ingredients. There are at least 2 books that she published on behalf of CPRC, this being the later of the two.

Regardless of its origins, this recipe alone has made me want to try more from this book. Interestingly, when I was looking at another cookbook dated in the 1960’s I found 2 recipes from this book, including this one, printed under similar but different names. It makes me wonder where else there may be similar cross pollination.

The Recipe!

Ingredients:

2 slices bacon
1/2 cup chopped onion
1 can (10 1/2 oz.) condensed cream of mushroom soup

1/4 cup finely chopped onion
1/2 cup chopped green pepper
1 lb ground beef
1/4 cup salad oil
1 8-oz. can tomato sauce
2 T catsup
1 t chili powder
1 t salt
1/4 t pepper

1 recipe “Easy-Mix” Flaky Biscuits:
2 cups sifted all-purpose flour
3 t baking powder
1 t salt
1/3 cup salad oil
2/3 milk

Directions:

Sauté onion, green pepper and beef in salad oil in 9-inch frying pan, having oven-proof handle. Separate beef into small pieces as it cooks. Add tomato sauce, catsup, chili powder, salt and pepper.

Prepare biscuit dough as directed in recipe below. Roll biscuit dough to fit frying pan. Place on top of meat mixture.

Bake in hot oven (400*F) for 25 minutes, or until biscuit topping is lightly browned. Turn out on serving plate, crust side down. Serve hot. Makes 6 servings.

“Easy Mix” Flaky Biscuits:

Mix and sift dry ingredients together. Combine salad oil and milk. Pour all at once over surface of flour mixture. Mix with fork to make a soft dough. Shape lightly with hands to make a round ball. Place on wax paper and knead lightly ten times or until smooth.

Pat out to 1/2 inch thickness or roll between 2 squares wax paper (about 12 inches square). Remove top sheet of paper; cut biscuits with unfloured 2-inch biscuit cutter. Place on ungreased baking sheet. Bake in hot oven (450*F) 12-15 minutes. Makes 20.

Cook bacon. Remove and crumble. Cook onion in drippings until tender. Stir in soup, water, salt, and pepper; add potatoes and green beans. Pour into 1 1/2-quart casserole. Stand up frankfurters around edge of casserole. Bake at 350*F for 30 minutes. Garnish with bacon.

Blueberry Peach Pie

Blueberry Peach Pie

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from Betty Crocker’s Outdoor Cook Book (1961)

About the Recipe

Nothing quite says summer like a fresh fruit pie. This is a delightfully simple pie recipe, designed for making quickly and toting to a picnic or barbecue. Peach and blueberry is a classic combination, and this pie just works.

I used pre-made Pillsbury pie crusts (because some days there’s just not time to make it from scratch, and that’s okay), but feel free to use your favorite 9-inch crust, anything will do. Two quick adjustments – I doubled the butter, using about 3 tablespoons dotted across the pie. Next time I’ll also toss the blueberries in a little bit of lemon juice. This pie is a little bit on the sweet side, and that little bit of acidity would go a long way.

Don’t make my mistake – let it cool and set before serving to avoid some of the soupy mess you see above. And trust me when I say this is worth the wait. It tasted even better when I had it for breakfast this morning.

Otherwise, I’m pleased to report that my friend Raab (dressed in his ’50’s bowling shirt and toting his adorable daughter, Lila) enjoyed it quite heartily as dessert to our first barbecue of the season.

About the Book

This book is everything you’d look for in a mid-century style cookbook – a little bit absurd, great illustrations, and a little bit of racism (buyer beware…). It came my way via the sister of a good friend of mine who heard through the grapevine that I was also a collector.

It almost seems a shame to start with a pie, as the heart of this cookbook is in all of the great outdoor recipes found within – clambakes, broiled steaks, banana boats. But don’t fret – there will be more coming from this classic as the summer gets on.

The Recipe!

Ingredients:

Pastry for 9″ Two-crust Pie
1 to 1 1/2 cups sugar*
1/3 cup flour
1/2 t cinnamon
2 cups fresh blueberries
2 1/2 cups pared and sliced fresh peaches
1 1/2 T butter

*Use maximum amount of sugar only if berries and peaches are quite tart

Directions:

Heat oven to 425*F (hot). Stir sugar, flour, and cinnamon in small bowl. Pour blueberries in bottom of pastry-lined 9″ pie pan. Sprinkle half of the sugar-flour mixture evenly over berries. Arrange peach slices over berries. Sprinkle with remaining sugar-flour mixture. Dot with butter. Cover with top crust which has slits cut in it for steam to escape. Seal and flute. Bake 40-50 min. Cool and serve.

If using frozen fruit: Use 1 pkg. (16 oz.) frozen blueberries and two pkg. (12 oz. each) frozen peaches, thawed and drained well, saving juice. Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 t cinnamon with 1/2 cup peach juice; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 min. Add blueberries and mix lightly. Pour into pastry-lined pie pan; dot with butter; arrange peaches over blueberries and cover with top crust.

Pi(e) Day 2021

Pi(e) Day 2021

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I have always maintained that pies test my patience, and this year, just after the 1-year anniversary of the COVID-19 pandemic, they definitely did. The crusts took 3 tries to get out of the oven in a usable state. I needed to call in my sous-chef (husband) multiple times because I wasn’t ready for some of the multi-tasking that needed to happen. And yet – it was a successful pie day. Here’s what we made:

2021 Pi(e) Day WINNER! Orange-Pumpkin Chiffon Pie (1961)
Chicken Pie with Sweet Potato Crust (1940)
Cottage Cheese Pie (1963)

Grandma’s Apple Pie

Grandma’s Apple Pie

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from Grandma Jones’ recipe box & my Bridal Shower Cookbook

About the Recipe

My grandma was the wife of a doctor. As such, she knew how to host! When we went to holidays at her house growing up, there were a few things that you could depend on – a fantastic table setting, my Zaydee (grandpa) taking photos every 5 minutes, my father and his sister fighting over the best parts of the turkey, and grandma’s apple pie.

I truly believe that my love of baking came from years and years of getting to her house, putting on an apron, and getting floury in the kitchen with this pie and this pie crust. Making it each Thanksgiving for my family and friends has become a ritual that I hope to pass on some day as well.

I’ve made some small filling adjustments over the years. I soak raisins in whiskey or bourbon and pour them and the soaking liquor into the filling. I’ve added ground clove and other spices here and there. But the core of the pie – apples, cinnamon, sugar, nutmeg – is classic and delicious.

For more of my family recipes, click here!

About the Cookbook

This book is not old in and of itself, but it is filled with old family and friend recipes. For my bridal shower, my cousin Becky (yes, the same Becky from A Weekend at Becky’s) compiled this book full of them. There are recipes from folks no longer with us, and recipes that traveled halfway across the world. I will always treasure this very special book. But, sadly, there’s only one.

The Recipe!

Ingredients:

Pie crust:
2 sticks of butter
2 cup all purpose flour
1/2 cup, or a little more *ice* water

Filling:
6-8 apples, peeled & cut up
cinnamon
sugar
raisins (if you want)
dash of nutmeg

Directions:

Add butter to flour, break up into small pieces. Add water to form a ball. Refrigerate for 1 hour+.

Remove to flour surface, divide in 2, and roll out! Line pie tin with bottom crust.

Peel and cut the apples. Add cinnamon, a little sugar. You can add raisins if you want. A dash of nutmeg.

Add to bottom crust. Top with other half of crust rolled out. Poke holes in the top & bake at 400* for about an hour.

One Step Boston Cream Pie

One Step Boston Cream Pie

by Andi Cohen-Rabiner ♥ 3 Comments

A Recipe from Bake-Off Cook Book 100 winning recipes from Bake-Off 23 (1972)

About the Recipe

Okay – this pie – this is not a one step pie. The name of the dish is a lie. You’ve been warned.

It is however a Boston Cream Pie that bakes all at the same time with the cream already inside, which is nice. And not only that, it’s a really really good pie.

Ignore my glaze (I’ve never been good at glaze…), as I substituted honey for the corn syrup. While the flavor was spot on, it does nothing for the chemical reaction necessary to stop crystals from forming to see that beautiful smooth glaze that you see in the cookbook. That said, if you don’t have corn syrup lying around, from a flavor perspective the honey substitute was just fine.

For more recipes in the Pillsbury Challenge, click here!

About the book

It’s the debut of Poppin Fresh! That creepy, yet oddly comforting talking blob of dough that we know and love today as the primary marketing tool for Pillsbury products has finally come to be!

Let us all raise our triangles in celebration as we poke him in the belly – HOO HOO!

With this transition, we also see the forward in the book moving now to “The Pillsbury Kitchens.”

The Recipe!

Ingredients:

5 eggs
1/8 t baking powder (in egg whites)
1 cup sugar
1 cup butter or margarine, softened
2 cups flour
1/8 t baking powder (in batter)
1 t vanilla

Filling:
18 oz. can (2 cups) vanilla pudding**

Glaze:
1 t unsweetened cocoa
1 T cooking oil
1 T corn syrup
1 T plus 1 t water
1 cup powdered sugar

Directions:

Preheat oven to 325*F Grease and flour 9-10-inch deep dish pie pan or 9-inch round cake pan.

Separate 2 eggs; beat egg whites until frothy. Add 1/8 t baking powder; beat until peaks form. Set aside.

In large bowl, cream sugar and butter. Add 2 egg yolks and 3 eggs, one at a time, beating after each addition. Blend in flour, 1/8 t baking powder and vanilla. Mix 1 minute.

Fold 2 cups prepared batter into beaten whites. Pour remaining batter into prepared pan, spreading evenly to form a small rim. Spoon pudding over batter. (Pudding should not touch edges.) Spoon egg white batter around edge and gently spread over pudding.

Bake 20 minutes; reduce temperature to 300* and bake 40-50 minutes or until top is evenly browned and toothpick inserted in center comes out clean. Cool 20 minutes.

In small saucepan, heat cocoa, oil, syrup and water, stirring until smooth. Add powdered sugar; mix well. Spread over pie. Cool 2 hours before serving.

**If desired, cook 1 package (4 serving size) vanilla pudding and pie filling mix as directed on package; cool and use as pudding.