100 Year Old Old Fashioned Cream Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar, egg, half and half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon.
• Bake in preheated oven for 60 to 70 minutes, until set in center.

Steps:

• In a two-quart bowl, mix the first 4 ingredients together.
• Fold the beaten egg whites in until all are well mixed.
• Pour into unbaked pie shell of 9inch pan.
• Sprinkle nutmeg on top and bake at 325 degrees for 1 hour.
• When taken from oven, filling will seem a little shaky, but when cooled, will be creamy.
• Prep time does not include making pie crust.

Steps:

• Beat egg whites stiff; add white sugar, flour and salt.
• add egg yolks and beat again.add evaporated milk that has been poured into a one pint cup and finished filling with water.and add brown sugar --.
• add vanilla and mix well.
• pour into 10" unbaked pie shell(glass pie dish preferred).
• bake at 400* until light brown.reduce oven heat to 325* and bake for an additional 30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
• Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
• Raise oven temperature to 400 degrees F (200 degrees C).
• Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
• Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.

Steps:

• Amish Sugar Cream Pie In sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil. In another sauce pan, combine Br.sugar & cornstarch. Gradually whisk in hot mixture into br.sugar mixture. Add margarine/or butter (to me this makes it even better.). Cook over med. heat, whisk constantly, 5 min or until thick. Simmer 1 minute and stir in van. Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg. Bake at 375°F for 25 minutes. 100 Year Old Pie Crust Mix first 3 ingredients plus salt until crumbly. Add milk until mixed into dough. Shape into a ball and chill for 2 hours. Roll out on a floured pastry board.

Steps:

• spread softened butter in bottom of pie pan.
• Mix flour and sugars in bowl.
• Add milk gradually while stirring.
• Pour into pie shell and bake @ 390 for 30 minutes.
• Reduce heat to 325 and continue baking until thickened.

Steps:

• Whisk dry ingredients with milk in a large glass heat-proof bowl and cook on high in the microwave.
• Whisk every 3 or 4 minutes.
• Separate eggs and beat egg yolks in a medium bowl while the liquid cooks.
• When the liquid begins to thicken, wisk ladle-fulls of the hot liquid into the beaten egg yolks.
• Strain the egg mixture back into the microwave bowl, whisking again to keep it smooth.
• Continue to microwave until the filling begins to look sort of "cakey" around the edges.
• Whisk to return it to the creamy texture.
• After cooking it this way once, you will become accustomed to consistency and appearance at certain stages.
• When the pie filling is quite thick, remove it from the microwave and add butter and vanilla.
• Pour into the baked pie crust and cover with meringue.
• Prepare meringue while the filling cools: Beat egg whites until "peak" stage.
• Add sugar gradually, beating constantly.
• Add vanilla.
• Spread meringue on pie and bake in a 400° oven 8 to 10 minutes until the meringue has toasty peaks.

Steps:

• 1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
• 2. In a small bowl, mix the egg with water. Blend into flour mixture.
• 3. Cover tightly with plastic and chill in the refrigerator until ready to use. NOTE: I form a ball(s) and then pat into a disk shape and wrap in plastic wrap.