Pie Recipes #236 - Easy Lemon Pie

EASY LEMON PIE
Thanks to Jeannie for this one...it sounds so delicious and so easy! You could also just use the filling to make a lemon pudding-type dessert and then top with whipped cream. Yummy!

1 pastry shell
2 egg yolks, beaten
1 (14 oz.) can sweetened condensed milk
1/2 c. lemon juice
Preheat oven to 400 degrees. Prick pie shell with a fork and bake in
preheated oven for 8 minutes, or until crust is lightly browned. Remove from
oven and cool. In a medium mixing bowl, blend egg yolks and condensed milk. Stir in lemon
juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until
it thickens. Pour into pie crust and refrigerate at
least 1 hour before serving.

Pie Recipes #223 - Grandma's Raisin Pie Recipe

GRANDMA'S RAISIN PIE
Submitted by Linda, in Alabama




3/4 c. sugar
1T cornstarch
1/4 t. salt
1 c. water
1/2 c.dark corn syrup
1 1/2 c. raisins
1 T. lemon juice
2 t. margarine
pastry for a double-crust pie ( 9 inches )
cool whip (optional )

In a sauce pan, combine sugar, cornstarchand salt.Stir in water,
corn syrup and raisins. Cook and stir until bubbly; cook and
stir 2 minutes more. Remove from heat; stir in lemon juice and
margarine. Pour into pastry. ( filling willbe thin. ) Cover with
top crust; seal and flute edges. Cut slitsin the top. Bake at
425 degrees for 10 minutes. Reduce temperature to 375 degrees;
bake 30 minutes more or until crust is golden. Serve with cool
whip if desired. Yield: 8 servings.

Pie Recipes #220 - Lemon Custard Pie - Old Fashioned Pie Recipes

Lemon Custard Pie
Submitted by Dorina

Cook:60 Min

1 cup all-purpose white flour
1 tablespoon granulated sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons vegetable oil, preferably canola oil
3 lemons
2 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
3 large egg whites
powdered sugar, for dusting

To make crust: Lightly oil a 9-inch pie plate or coat with nonstick cooking spray. In a medium-sized bowl, stir together flour, sugar and salt. In a small saucepan over low heat, melt butter, swirling it in the pan for about 30 seconds, until light brown. Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water (1 to 2 Tablespoons) so that the dough will hold together. Press the dough into a flattened disk.Place two 14-inch sheets of plastic wrap overlapping by 2 inches on the work surface. Place pastry in the center and cover with two more overlapping sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough over the prepared pie plate. Carefully peel away the remaining plastic wrap. Fold the edges under at the rim and crimp. Chill the pastry while you prepare the filling.

To make filling: Place oven rack in lowest position; preheat oven to 350 degrees F (175 degrees C). Grate zest from lemons into a medium-sized saucepan; set aside. With a sharp knife, remove the white pith from the lemons and discard. Working over the saucepan to catch the juice, cut the lemon segments from their surrounding membranes, letting them drop into the saucepan. Squeeze any remaining juice from the membranes into the saucepan. Stir in sugar and salt. Bring to a simmer over medium heat, stirring, until sugar dissolves. Remove from heat.In a medium-sized bowl, whisk together the eggs and egg whites. Slowly whisk the hot lemon-sugar mixture into the eggs.

Pour into the pie shell and bake for 20 to 25 minutes, or until the filling is set and light golden on top. Let cool on a rack. Before serving, dust with confectioner's sugar .

Pie Recipes #219 - 1920's Sugar Pie Recipe

1920's Sugar Pie Recipe
Submitted by Jeannie V.

This is an old recipe from the 20's.

1 9-inch unbaked pie shell
Combine and mix well
3 eggs, beaten
1 1/2 cups sugar
1/2 cup butter
1 1/2 cups light cream (half-n-half)
1 teaspoon lemon extract
Pour into pie shell and bake at 375 F. until golden brown.
(Test as for custard or pumpkin pie, inserting knife in
center and if it comes out clean, it is done)

(I test by shaking pie slightly and if the center does not
move, it is done)