Pies — dessert Feed

Cherry Pie

Cherries aren't in season, but you're in luck. This recipe calls for jarred fruit.

Cherry pie 90 copy

Rhapsody in Cherry
Pie recipe from 1990 Crisco advertising

Crisco Crust: Use 9" pie plate. 2 cups all-purpose flour, 1 tsp. salt, 3/4 cup Crisco shortening, 5 tbsp. cold water

Sour Cherry Filling: 2/3 cup sugar, 1/2 tsp. cinnamon, 4 tbsp. cornstarch, 1 1/2 cup cherry juice, 2 cans (1 lb. each) red tart cherries packed in water and 1 cup liquid, 1 1/2 tbsp. Crisco shortening, 1 tbsp. vanilla extract

For Crust: Preheat oven to 425˚F. Mix flour, salt in bowl. Cut in Crisco until blended to form pea-size chunks. Sprinkle water, 1 tbsp. at a time. Toss lightly with a fork until dough forms ball. Divide dough into 2 parts. On lightly floured surface, roll 1 crust 1/8 inch thick, into circle 1 1/2 inch larger than inverted pie plate. Ease dough into pie plate; trim even with plate.

For Filling: Combine sugar, cinnamon and cornstarch in saucepan. Add cherry juice; cook until thick and bubbly. Stir and boil 1 minute. Add cherries; cook for 1 minute, or to second boil. Remove from heat; add Crisco shortening and extract. Spoon into prepared pastry. Roll top crust. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust; flute.
Bake at 425˚F for 15 minutes. Reduce temperature to 350˚F; continue baking for 25 minutes.






1953 Chocolate Brownie Pie

 It's a pie, it's a brownie, it's the amazing Chocolate Brownie Pie!


Chocolate Brownie Pie
Recipe from 1953 Gold Medal advertising

Preheat oven to 375˚.

Make pastry for 9-inch one crust pie; recipe is below. 

Melt together over hot water (like this) 2 squares unsweetened chocolate and 2 tbsp. of butter.

Beat together thoroughly with a rotary beater 3 large eggs, 1/2 cup sugar, the chocolate mixture (add this in slowly so the heat from the mixture doesn't cook the raw eggs), 3/4 cup dark corn syrup and 3/4 cup pecan halves.

Pour into the dough-lined pan. Bake 40 to 50 minutes just until set. Serve slightly warm, or cold, garnished with ice cream or whipped cream.

One Pie Crust

Mix together 1 1/3 sifted flour and 1 tsp. salt.

Pour into measuring cup but don't stir 1/3 salad oil and 3tbsp. cold whole milk. 

Then pour all at once over flour.

Stir until mixed. Press with hands into smooth ball. Flatten slightly. Place between 2 sheets of waxed paper (12" square). Roll out gently until dough circle reaches the edges of the paper. Peel off paper. If dough tears, mend without moistening by pressing edges together — or by pressing a scrap of dough lightly over the tear. Lift paper and dough by top corners; they will cling together. Place paper side-up in 9-inch pie pan. Carefully peel off paper. Gently ease and fit dough into pan. Build up fluter edge.


 Look at these adorable aprons from an old Sears catalog. So cute, it'd be a shame to spill something on them. I would have been afraid to wear them in the kitchen.


Recipe via livejournal
Image via Flickr

1967 Phillie Cream Cheese Pumpkin Pie




Cream Cheese Pumpkin Pie
1967 recipe from old Philadelphia Cream Cheese advertising

Combine 8-oz. package of softened Philadelphia Brand Cream Cheese, 1/4 cup sugar and 1/2 tsp. vanilla. Add 1 egg; mix well. Spread on bottom of deep, 9-inch unbaked pastry shell. Combine 1 1/4 cups canned pumpkin, 1/2 cup sugar, 1 tsp. ground cinnamon, 1/4 tsp. each ground ginger and ground nutmeg, dash of salt; mix well. Blend in 2 slightly beaten eggs and 1 cup evaporated milk. Carefully pour over cheese mixture. Bake at 350˚, 65 to 70 minutes or until done. Cool.



Recipe via easyeightquilts
Image via 

Time for pie

If I make a pie, my husband will eat it for breakfast.

I, on the other hand, will eat it for breakfast, lunch, dinner and snacks until it's gone.


Old-Fashioned Apple Pie
Old recipe from a 1960s Pillsbury recipe booklet

Prepare pastry for two-crust pie as directed on package of Pillsbury pie crust mix. Fit bottom crust loosely into 9-inch pie pan.

In a small bowl, combine and set aside:
   3/4 to 1 cup sugar (depending on the sweetness of the apples)
   2 tbsp. flour
   1 tsp. grated lemon rind
   1/2 tsp. ground cinnamon
   1/4 tsp. salt

Arrange 6 cups of pared and sliced apples (6 medium) in closely packed layers in pastry-lined pan, sprinkling cinnamon-sugar mixture over each layer.

Sprinkle 1 tbsp. lemon juice over apples. Dot with 2 tbsp. of butter.

Roll out remaining dough. Cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute.

Bake at 450˚F for 10 minutes, then lower temperature to 375˚ and bake for another 40 to 50 minutes until golden brown.



Back in the day, home bakers baked ceramic pie birds into their pies to allow steam to escape while baking. When not in use, pie birds made adorable kitchen knick knacks.


 Images via Bakepedia and Country Living

Retro Thanksgiving Tradition: Pecan Pie

Homemade pecan pie is so easy, I'm surprised people don't make it more often.

If you've never made one, don't hesitate to try this recipe. It's pretty much foolproof.


Karo Pecan Pie
vintage recipe from old Karo syrup advertising

1/2 recipe pastry (in other words, one-crust pie's worth of dough)
2 eggs, beaten
1 cup dark Karo syrup (clear works, too, just that the color of the pie won't be as beautiful)
1/8 tsp. salt (omit if salted nuts are used)
1 tsp. vanilla
1 cup sugar
2 tbsp. melted butter
1 cup pecans (chopped or whole)

Roll pastry 1/8 inch thick. Line a 9-inch pie pan. Mix remaining ingredients together, adding pecans last. Pour into pastry shell. Bake in hot oven (400˚F) 15 minutes; reduce heat to moderate (350˚F) and bake another 30 to 35 minutes or until a silver knife inserted in center of filling comes out clean.


1963 mother and son. Or sister and brother? All I know for sure is that I want that necklace.


Image via Groovypix

Easy peasy Lemon Pudding Cheesecake


Lemon Pudding Cheesecake
1958 recipe from old Jell-O advertising

1 pkg. (8 oz.) cream cheese
2 cups milk
1 pkg. Jell-O Lemon Instant Pudding
1 8-in. graham cracker crust

Soften cream cheese, blend with 1/2 cup milk. Add 1 1/2 cups milk and the pudding mix. Beat slowly with egg beater (slow on an electric mixer) just until well mixed, about a minute. (Do not overbeat.) Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over the top. Chill about an hour. Serves 8.


There were two kinds of little girls in the 60s: those who had Easy Bake Ovens and those who didn't.

I didn't.

And I still haven't gotten over it.


Recipe via Classic Film

Easiest pumpkin pie recipe ever

Screen Shot 2014-10-13 at 1.13.12 PM

Impossible Pumpkin Pie
vintage recipe from 1980s Bisquick advertising

3/4 cup sugar
1/2 cup Bisquick baking mix
2 tbsp. butter 
1 can (13 oz.) evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350˚. Grease pie plate, 9 x 1 1/2 or 10 x 1 1/2 inches. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.

High altitude: Heat oven to 375˚. Bake 45 to 50 minutes.


Love this old McCormick spice can.


Recipe via Dying in Downey

Pumpkin Chiffon Honeypie


Pumpkin Chiffon Pie
recipe from 1950s Sioux Bee Honey advertising

1 tbsp. unflavored gelatin
1/4 cup cold water
3 egg yolks
3/4 cup Sioux Bee Honey
1 1/2 cups canned pumpkin
1/2 cup milk
1/2 tsp. salt
1 tsp. cinnamon
3 egg whites
3 tbsp. sugar
1 9" baked pie shell

Soak gelatin in cold water for 5 minutes. Beat egg yolks and combine with honey, pumpkin, milk, salt and cinnamon in top of double boiler. Cook until thick, stirring constantly. Add softened gelatin and stir until dissolved. Beat egg whites until frothy; add sugar gradually and continue beating until they will stand in stiff peaks. Fold the meringue into pumpkin mixture. Fill pie shell. Chill for several hours.


Everything I know about cooking I learned by watching my grandmothers and my mother. You, too?


Recipe via Vintage Ad Browser
Image via Tip Nut

Pumpkin Dream Pie

Pumpkin pie ad with recipe

Pumpkin Dream Pie

recipe from 1959 Jell-O advertising

1 pkg. Dream Whip
1/2 cup milk
1/2 tsp. vanilla
2/3 cup milk
1 pkg. Jell-O Instant Vanilla Pudding
1 cup canned pumpkin
3/4 tsp. pumpkin pie spice
1 baked 8-inch pie shell (cooled)

Prepare Dream Whip with 1/2 cup milk and the vanilla as directed on pkg. Combine 1 cup of the prepared Dream Whip with the Jell-O Instant Pudding, 2/3 cup milk, pumpkin and spice. Beat slowly with egg beater just until well mixed — about 1 minute. Pour into pie shell. Chill in refrigerator until set — about 2 hours. Top with remaining Dream Whip. Serves 6.


I think this 1953 mom has a pie in the oven, if you get my drift.


Image via Digital Gallery

Pumpkin pie season is here

Here's the first in a series of pumpkin pie recipes from old advertising.

Pumpkin pie

Impossible Pumpkin Pie
recipe from 1980s Bisquick advertising

3/4 cup sugar
1/2 cup Bisquick baking mix
2 tbsp. butter
1 can (10 oz.) evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350˚. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2 inches. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 65 minutes.

High Altitude: Heat oven to 375˚. Bake 45 to 50 minutes.


I don't know about your grandmother but mine didn't use baking mixes. She made crusts from scratch. With lard. And they were amazing.


Recipe via Dying in Downey
Image via Brown-eyed Baker