old fashioned pie

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Old-Fashioned Pumpkin Pie Recipe by Tasty

all-purpose flour,

cinnamon

salt

shortening, cubed

water

sugar,

cinnamon,

ginger

cloves

eggs

pumpkin puree

evaporated milk,

cream

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Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.

Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.

Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.

Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.

In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.

Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn’t stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.

Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.

Slice and serve with whipped cream or ice cream.

https://vid.tasty.co/output/117011/landscape_480/1543368567

Grandma’s old-fashioned sugar cream custard pie topped with a buttery &amp; crispy sugar cinnamon brûlée coating

Vanilla Sugar Cream Pie

/ 529.1 g heavy cream

/ 150.6 g granulated sugar

/ 1.5 g kosher salt

cornstarch

Tablespoons / 56.7 g butter, softened and unsalted

Tablespoon / 13 g Rodelle Fair Trade Vanilla Extract

Tablespoons / 56.7 g butter, melted and unsalted

sugar

/ 1.2 g nutmeg

Preheat the oven to 350 F. To a heavy bottom pot over medium heat, add the heavy cream, sugar, salt, cornstarch, and butter. Whisk to combine and then continue to whisk until the mixture comes together and forms a thick pudding-like consistency. This will take ~15-20 minutes. Do not let it boil as you risk breaking the mixture (it could curdle).

Once the mixture is very thick, turn the heat off and add in the vanilla and mix to combine.

Pour the mixture into the prepared pie shell and pop it in the oven to set the custard for 10 minutes. Remove the pie from the oven and set the oven to broil with a rack 6-8” from the broiler.

Make the Pie

In a small bowl whisk together the sugar, cinnamon, and nutmeg. To the hot pie, pour the melted butter over top of the custard. Next, sprinkle on all of the cinnamon mixture.

Take a few strips of aluminum foil (or pie crust guards) and cover the crust of the pie. You’re doing this so you won’t burn the crust in the next step.

Pop the pie back into the oven under the broiler for 30-60 seconds. You just want to caramelize the sugars and brûlée the top.

Make the Topping &amp; Finish The Pie

Pull the pie from the oven, remove the foil and allow to cool completely at room temperature. Once cooled, wrap the pie in plastic wrap and place in the fridge for a minimum of 4 hours or overnight.

To serve slice and serve as-is or with some cinnamon nutmeg whipped cream.

Chill Out Then Serve

Wow, I had never had a vanilla sugar pie and this was sooooo delicious!  My family went back for seconds and want to know when I will be making it again!

The best, classic, easy sweet potato pie recipe, homemade with simple ingredients. Loaded with cinnamon, nutmeg, mashed sweet potatoes with hint of orange.

Easy Sweet Potato Pie

Sweet potatoes (Baked

Butter (Unsalted, Room temperature)

Sweetened condensed milk (14 oz. can)

Eggs (Large, Lightly beaten with a fork)

Cinnamon powder

Nutmeg powder

(Optional)

tsp Vanilla extract

Pie shell (9 inch, Deep dish, Unbaked)

In a large mixing bowl, add mashed sweet potatoes, butter, condensed milk and mix until smooth.

Add eggs, cinnamon powder, nutmeg powder, orange zest (optional), vanilla extract and mix until combined.

Pour this sweet potato mixture in an unbaked deep dish pie shell (9 inches). Note: You can also use an 8 inch pie shell. Just don&#039;t fill it all the way to the top. You will end up with some leftover batter and that can be used to make mini pies, if you like.

Bake uncovered at 350 degrees F for 40-45 minutes or until the filling has set and crust is golden brown. If you are worried about the pie crust edges over-browning, you can protect them by using a a pie crust shield. You can also cover the edges of the pie with aluminum foil, halfway through baking.

Remove from oven and let it cool completely.

Then, use a sharp knife to cut slices. Enjoy!

Vinegar Pie is a classic Southern dessert with a silky custard filling and sweet-tangy flavor, baked in a flaky crust until golden.

Vinegar Pie

pie crust

apple cider vinegar (or white vinegar)

unsalted butter

all-purpose flour

Preheat the oven to 350°F and line the crust with parchment paper or foil and fill with pie weights.

Place the pie shell on a sheet pan and blind bake 15 minutes.  Remove weights and bake for 8 to 10 minutes more.

Whisk the eggs and sugar until fully combined and pale.

Add vinegar, salt, butter, flour, and cinnamon and whisk until smooth.

Pour the filling into the warm crust.

Bake for 30 to 35 minutes until lightly golden and the center is set.

Cool completely before slicing.

Marlborough Pie is a spiced apple custard pie once considered a traditional New England Thanksgiving dessert. Made with applesauce, cream, eggs, nutmeg, and a splash of sherry, it&#039;s in the style of pumpkin pie but with a flavor more in line with apple pie.NOTE: Marlborough pie is a fascinating bit of food history, but please be aware before making this pie that the flavor is extremely unusual and old-fashioned.

Marlborough Pie (Apple Custard Pie)

Dark, Blind-Baked Pie Shell

tbsp Heavy Whipping Cream ((optional))

Sugar

tbsp Sherry

tbsp Unsalted Butter, melted

Lemon

½ tsp Nutmeg, ground

Salt

Eggs

Milk

Heavy Whipping Cream

Before beginning to make this pie, prepare a dark, blind-baked pie crust.  Instructions can be found here.

Preheat oven to 350°F (175°C).

In a food processor, blend stewed apples (or applesauce), sugar, sherry, lemon juice, nutmeg, melted butter, and salt until smooth.

Add eggs, milk, and cream. Blend again until fully combined.

Brush edges of pie crust with cream if desired for a golden brown finish after baking.

Pour filling into pie shell and place on a baking sheet.

Bake 30–40 minutes, until custard is set but the center still jiggles slightly.

Cool at room temperature, then refrigerate for at least 3 hours before serving.

I love a vintage pie!! This recipe is great and very forgiving.  I played with it a bit.... swapping the Sherry for Chambord, whose rich berry notes beautifully complement the bright, fresh lemon zest and juice I wasn't timid with.  I tucked it into Great-Grandma's UNBAKED* pie crust, finished it with Lemon Balm and Nasturtiums from my garden, and served it on the patio overlooking the river with friends last night.  It's a SUMMER pie to be sure!

More than a century after it was first baked, this old recipe earned another round of 5-star reviews.
I have a feeling this recipe finally found its way home. A new fave! 

*I'm not sure the reasoning behind pre-baking it.  Like my pumpkin pie recipe, this custard filling bakes perfectly IN the shell without browning or "darkening" the crust. 

https://www.instagram.com/p/DamNTCPFpYS/?img_index=2&amp;igsh=dDJ5ampwZjVkM2p0

My Family roots came over from England 1773. It was nice to make a pie from this Era.

I love hearing about the history of various desserts!

What a wonderful way to change up your usual holiday desserts, while also still enjoying something that was once a Thanksgiving tradition!

I made this as a treat for everyone after Sunday lunch and it was a big hit!!! I had to buy a bottle of sherry especially and oooooh I rather like it! I can see why my gran used to have a glass or two after sunday lunch ;-) 

It was easier to make that I expected, I think becasue of all your photos, so thank you. I'll definitely be making this again

The **Marlborough Pie** is out of the oven! What a wonderful, tangy change from the usual Thanksgiving desserts. This forgotten apple pie is definitely a new favorite.

This was my first time making this kind of pie and it was so delicious!

I love how you brought Marlborough Pie's history back to lfe. It's amazing to learn how a dessert can tell the story of an entire era.

This is such an interesting pie recipe, I love it! I also enjoyed reading about the history of Marlborough pie potentially being tied to prohibition. Thanks for sharing!

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Top Tags

Old-Fashioned Pumpkin Pie Recipe by...

Vanilla Sugar Cream Pie

Easy Sweet Potato Pie

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Top 5 old fashioned pie recipes from across the web

The most viewed old fashioned pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old-Fashioned Pumpkin Pie Recipe by...

Vanilla Sugar Cream Pie

Easy Sweet Potato Pie

Vinegar Pie

Marlborough Pie (Apple Custard Pie)

The most viewed old fashioned pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine