In the fall there is nothing as good as a warm apple pie with vanilla ice cream rested on top of the slice of pie. Traditional Dutch apple pie comes in two varieties, a crumb appelkruimeltaart and a lattice appeltaart style pie. Both recipes are very distinct in that they will usually call cinnamon and lemon juice to be added and may differ in texture, however, not taste. Dutch apple pies may include ingredients such as cream butter, raisins and almond paste, as well as ingredients such as apples and sugar, which they have in common with other recipes.
Below I have shared my apple pie recipe for you in comparison to the vintage version of Igleheart’s Cake Secrets, 1922, Apple Filling for Pie and crust recipe. I hope you’ll enjoy both recipes for years to come. If you try either please come back and let me know what you thought of them.
Igleheart’s Cake Secrets, 1922, Apple Filling for Pie and crust recipe
“Apple pie” conjures warmth, aroma, taste, and togetherness! Nothing tastes better!”
Old Fashioned Apple Pie 1961
Old Fashioned Apple Pie 1961,The Vintage 1961 cookbook, Fabulous Pies from Pillsbury, was signed by fictional character Ann Pillsbury, has 23 recipes. Here is one for you to print using “Print Option” and enjoy.
Southern Pecan Pie from Pillsbury Cookbook 1961
The Vintage 1961 cookbook, Fabulous Pies from Pillsbury, was signed by fictional character Ann Pillsbury, has 23 recipes. Here is one for you to print using “Print Option” and enjoy.
Vintage Blueberry Crump Pie
Ingredients you will need:
- Three cups fresh cultivated blueberries
- Three-fourth cup sugar
- One tablespoon flour
- Pinch salt
- One-fourth teaspoon grated lemon rind
- Pastry for 9-in. pie shell
- Three-fourth cup fine dry cookie, bread or cake crumbs
- One-fourth cup flour
- One teaspoon cinnamon
- One-eighth teaspoon nutmeg
- One-fourth cup softened butter or margarine
Wash fresh cultivated blueberries and drain well. Line a nine-inch pie plate with pastry. Fill shell with fresh blueberries and sprinkle with sugar, flour, salt and lemon rind which have been mixed together. Bake in a preheated hot (450 deg. F.) oven for 10 minutes. Mix together crumb topping ingredients and cover pie with crumbs. Reduce oven to 350 deg. F. and continue baking about 30-40 minutes more.
Vintage Latticed Blueberry Pie By McCallum Vintage Recipe Divas
“Sometimes a few simple ingredients can inspire a great dish. Other times, it may actually be the dish itself that inspires the great!”
- Pastry for two-crust 9″ pie
- 2 pints fresh blueberries
- 3/4 to 1 cup sugar
- 1/4 cup all purpose flour
- 1-2 teaspoons lemon juice
- 1 tablespoon butter or margarine
1. Roll out half of pastry; line 9″ pie plate and trim pastry about 1/2″ larger than rim. Fill with blueberries. Combine sugar and flour and sprinkle over berries. Sprinkle with lemon juice. Dot with butter or margarine. Roll out rest of pastry; cut into half-inch strips. Moisten edge of bottom crust. Arrange pastry strips in lattice across top of pie. Fold edge of bottom crust over ends of strips, press together and flute.
2. Bake in hot oven (425°F) about 45 minutes, or until crust is golden brown and filling begins to bubble.
If you’re in a hurry, buy ready-to-bake pie shells and fill with canned ready-to-use blueberry pie-filling following package directions.
Vintage French Strawberry Pie from The McCallum Vintage Recipe Divas Kitchen
Ingredients you will need
- One quart berries
- One 3 oz. package cream cheese
- One baked and cooled 9-in. pie shell
- One and one-fourth cups sugar
- Three tablespoons cornstarch
- One tablespoon lemon juice
- One-third cup heavy cream, whipped
Directions to prepare
Wash, drain and hull berries. Work cheese with a fork until soft; spread over bottom of pastry shell in pan. Select half of the choicest whole berries; press firmly into cream cheese, with the tips up. Mash remaining berries and strain. Measure juice and if necessary add enough water to make one and one-half cups liquid. Mix sugar and cornstarch together in a saucepan. Gradually stir in strawberry and lemon juice. Cook over low heat, stirring constantly, until thick and clear, about 5 or 6 mins. Stir in a few drops of red food coloring, if necessary for better color. Remove from heat and cool. Pour over and around berries in shell. Chill about 3 hours or until firm. Decorate with whipped cream.