|
|
|
|
|
 Pasta | ||||
 Frosting/ Icing |
Go back to main Cookbook Page for Fritz Family Cookbook ordering information.
Recipes featured in the Pies section of the cookbook:
|
Corn Pie Italian Easter Pie Edna's Pie Crust Golden Pie Crust Easy Apple Pie Sugarless Apple Pie Creamy Apple Pie Apple Custard Pie Sour Cream Cherry Pie Cherry O'Cream Cheese Pie Cherry Cheesecake Pie |
Cherry Cheese Pie Chilly Coconut Pie Coconut Custard Pie Huckleberry Pie with Crumb Topping Huckleberry Pie Lemon Meringue Pie Lemon Sponge Pie (3 recipes) Montgomery Pie (2 recipes) Oatmeal Pie Peach Meringue Pie Avon's Peach Pie |
Fried Peach Pies Mom's Peach Custard Pie Pecan Pie Cream Cheese Pecan Pie Peanut Butter Pie (3 recipes) Shamrock Pie Triple Layer Pudding Pie Heavenly Pumpkin Pie Pumpkin Pie (2 recipes) Raisin Pudding Pie Funeral Pie |
Rhubarb Custard Pie Tillie's Rhubarb Pie Rhubarb Pie Wet Bottom Shoo-Fly Pie Shoo-Fly Pie - Dry Bottom Fresh Strawberry Pie Frozen Strawberry Pie Strawberry Boston Cream Pie Creamy Strawberry Pie Toll House Pie |
Corn Pie
David Allan F
This pie is made for family holiday dinners. It goes with any roast, bird, or ham. Gravy can be poured over each slice to enhance moistness and flavor. It's a favorite of David's even as leftovers. It's a great side dish.
16 oz can creamed corn
1 egg
16 oz can whole corn
½ c bread crumbs or cracker meal
½ c milk
two 9" pie crusts
Drain whole corn. Mix creamed and whole corn in bowl. Add crumbs, milk, egg, salt and pepper. Pour into pie crust and top with second crust. Pinch edges of crust together. Bake at 350º for one hour or until golden brown.
Easy Apple Pie
Angelina Rachelle F
6-8 apples, cored, peeled, and sliced
1 T cinnamon
1/2 T nutmeg
1/2 c sugar
4 T butter
2 T flour
2 refrigerated ready made pie crusts
Place bottom pie crust in 8 or 9 inch greased pie dish. Sprinkle flour over crust so that apple juices are absorbed while baking. Toss apples in cinnamon, nutmeg, and sugar and distribute over bottom crust. Dot with the butter and place top crust over all and pinch shut. Slit top crust to vent and place on a cookie sheet to distribute heat while baking or put foil around edges to keep them from burning. Bake at 325° for about 35-45
minutes or until golden. If you'd like a shiny crust you may spray the top crust with water or brush an egg wash on it 10 minutes before taking it out of the oven. For a sugary crunch to the top crust you may sprinkle the top crust with sugar right after spraying it with water in the last 10 minutes of baking.
Sugarless Apple Pie
Joan Krommes Claypotch
5 cups sliced apples
2 tablespoons cornstarch
2/3 to 1 cup apple juice
pinch of salt
1/2 cup raisins
2 teaspoons cinnamon
1/4 to 1/2 teaspoon nutmeg
Put raisins on bottom of crust. Mix all other ingredients together. Pour over raisins. Put crust on top. Bake at 425° for 15 minutes. Lower heat to 350° and bake for 40 to 50 minutes longer. If apples are very tart add 1 tablespoon sugar to apples. Put a one egg white wash on crust if desired.
Huckleberry Pie
Nellie Fritz
Many stories have been told about the days of picking huckleberries in the mountain areas of the North Schuylkill region by my parents, Joanna (Bendrick) Fritz and Alfred Fritz, Grandparents, Alfred and Nellie Fritz, and other relatives. Primarily the berries were picked to earn income. Frequently, a few would be spared for a delicious treat as Huckleberry pie. Submitted by, Jill (Fritz) Thompson.
Flaky Crust:
2 T butter
1 qt huckleberries
½ c sugar
1/3 c flour
Preheat oven to 425° F. Mix huckleberries, flour, and sugar in a bowl. Pour mixture into 9" pie crust. Break butter into tiny pieces and place on top of mixture. Cover with top crust. Tuck edges under and flatten rim. Cut vents in top crust. Cover edges with foil strips. Bake at 425° F for 30 minutes. Remove foil and continue baking for 15 minutes. Brush top crust with egg and milk mixture approximately 10 minutes before pie is done.
Cherry Cheesecake Pie
Linda Ann D F S
¾ lb cream cheese
½ c sugar
3 eggs, separated
cherry topping
2 tsp vanilla
1/8 tsp almond extract 9" graham cracker shell
Blend together cream cheese and sugar. Beat egg yolks until thick and lemon-colored; stir into cheese mixture along with vanilla and almond extracts. Beat egg whites until they stand in soft, stiff peaks. Fold into the filling. Pour into a chilled graham cracker shell. Bake at 325º for 40 minutes or until firm over the top. Cool and spread with topping. Let stand at least one hour for glaze to set.
Cherry Topping
Linda Ann D F S
1 lb 4 oz can red sour pitted cherries
¾ c sugar
½ tsp mace
3 T cornstarch
1 c cherry juice
1 tsp lemon juice
1 ½ tsp vanilla
Drain cherries and reserve 1 c of juice. Mix sugar, mace, and cornstarch in a saucepan. Blend in juice. Bring to boil, reduce heat, stir, and cook 7 minutes over moderate heat. Add drained cherries, vanilla, and lemon juice. Cool to room temperature; spread over pie.
Sweet Crumbs
Linda Ann D F S
1 c flour
¼ c softened margarine (to start)
¾ c sugar
Blend ingredients with fork, adding more margarine if needed. Add cinnamon or others spices if desired.
Sour Cream Cherry Pie
Judy Boner Scheeler
Crust:
1 ½ c flour
1 ½ tsp sugar
1 tsp salt
½ c oil
Mix dry ingredients into pie pan. Add oil and mix with fork and press around pie pan as you would for rolled crust.
Filling:
Add
one large can cherry pie filling
to crust. Bake at 450° for 10 minutes. Reduce heat to 350° for 30 minutes. Cool and spread with topping and return to 350° oven for 10 minutes.
Topping:
1 c sour cream
3 T sugar
1 tsp vanilla
Cream ingredients together.
Chilly Coconut Pie
Joan Krommes Claypotch
1 package(3 ounces)cream cheese softened
1 tablespoon sugar
1/2 cup milk
1/4 teaspoon almond extract
1 cup flaked coconut
1 carton (8 ounces)frozen whipped topping, thawed
1 graham cracker crust (9 inches)
In a mixing bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Fold in coconut and whip topping. Spoon into crust. Cover and freeze for at least 4 hours. Remove from the freezer 30 minutes before serving. Yields 6 to 8 servings.
Lemon Sponge
Edna Fritz
2 c sugar
4 T butter
4 heaping T flour
grated rind and juice of 2 lemons
4 egg yolks
2 c sweet milk
4 egg whites
While beating egg whites, blend rest of ingredients together in order named. Add to whites and pour in unbaked pie crust. Bake in very hot oven (450º) for the first 8 minutes. Reduce to slow oven (325º) for 25 minutes.
Lemon Sponge Pie
Alma Grace Patton F
1/3 stick oleo/butter
2 egg yolks
1 c sugar
1 c milk
1 T flour
1 lemon, juice (or ReaLemon equivalent » 2 T)
Mix above together. Beat egg whites until fluffy and they form soft peaks, then beat into mixture. Pour in an 8" unbaked pie shells and bake at 400° for 30 minutes.
Doubling recipe makes two 8" pies. Tripling it makes two 9" pies.
Montgomery Pie
Linda Ann D F S
This pie recipe was Linda’s mother’s, Lois Ann (Messerschmidt) Dyust
Top Batter:
3 ½ c flour
½ c butter
3 tsp baking powder
2 egg
2 c sugar
1 c sweet milk
Sift together flour and baking pwder. Combine butter and sugar in a bowl and cream thoroughly. Add well beaten eggs and beat. Add milk and sifted dry ingredients alternately. Set aside while you make lower part.
Lower part:
1 beaten egg
2 tsp flour
1 lemon, grated rind and juice
1 c water
1 c sugar
1 c table molasses
Combine all ingredients for bottom of pie. Pour into three 8" unbaked pie shells. Spoon top batter over this mixture. Bake at 350° for 35 to 40 minutes.
Oatmeal Pie
Evelyn Kasacavage
2 eggs slightly beaten
2 tablespoons oleo or butter
1 cup light corn syrup
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup fine coconut
3/4 cup quick oats
Cream sugar, butter, salt, vanilla. Stir in syrup until smooth. Stir in eggs. Add and stir in coconut and oats. Pour into unbaked 9" pie shell. Bake at 350° for 50 minutes.
Heavenly Pumpkin Pie
Judy Boner Sheeler
1 small pkg butterscotch pudding
1 1/4 c milk
1/4 tsp ginger
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1/4 tsp salt
dash cloves
3 tbl sugar
1 3/4 c cooked pumpkin
1 container Cool Whip
Mix pudding and milk together in pan and cook until thick. Add spices, sugar, salt, and pumpkin and mix well. Pour into baked pie shell and chill until firm. Top with Cool Whip.
Pumpkin Pie
Gloria Barkus
1 (8oz) pkg cream cheese
1/4 c sugar
1 egg
1/2 tsp vanilla
1-9" pie shell
Combine soft cream cheese with sugar and vanilla. Mix well until blended. Add
egg and mix well. Cover bottom of unbaked shell with mixture.
Filling: 1/2 c sugar
dash salt
2 beaten eggs
1 tsp cinnamon
1 c evaporated milk
1 1/4 c pumpkin
Combine ingredients and mix. Pour over cream cheese mixture. Bake at 350°
for 55-70 minutes.
Peanut Butter Pie
Alice Louise Wescoe Fritz
So simple and scrumptious, I make two of these at every holiday.
2 (3 oz) cream cheese
9 oz whipped topping
3/4 c confectioner's sugar
2 T milk
1/2 c peanut butter
graham cracker pie crust
Add sugar and cream cheese together and cream. Add peanut butter and milk. Fold whipped topping into mixture. Pour into pie crust. Chill and garnish with peanuts or chocolate shavings. (optional)
Alice says, "I use the ready made ones and find it is very good with chocolate and Oreo pie crusts. "
Shamrock Pie
Angelina Rachelle F
My mom and her friends threw theme parties one year whenever they'd get together. The decorations and foods matched the theme. They had a Mexican party, an Italian party, and even some really fun themed parties where they matched decorations and foods to the themes as well as what they wore, such as a Valentine's red and white party, and an Irish green and white party. This Shamrock Pie was brought by mom's friend, Patricia Davidock Truskey, and it was a hit with its great flavor and green tint!
1 small can crushed pineapple 1 box pistachio pudding
1 8 oz whipped topping 1 ready made graham cracker crust
Place pineapple with juice in a bowl. Add pudding mix and blend. Add whipped topping, mix well, and place in graham cracker crust. Chill 3-4 hours.
Wet Bottom Shoo-Fly Pie
Linda Ann D F S
This recipe was Linda’s mother’s, Lois Ann (Messerschmidt) Dyust.
Mix the following for crumbs and reserve ¼ c for topping pie:
3 c flour
1 tsp salt
1 c brown sugar
½ c butter
To the rest of the crumbs add:
1 c molasses
1 tsp baking soda
1 c hot water
Liquid for bottom:
1 c brown sugar
½ tsp baking soda
1 c molasses
1 egg
1 c cold water
1 T flour
Pour the liquid for the bottom into a 9" unbaked pie shell, add the crumb/cake mixture, then top with the reserved crumbs. Bake on the bottom rack or a 350° oven for at least 45 minutes. Top crumbs will be golden brown.
