Grandma Goldie's Coconut-Oatmeal Pie

Truth be told, I only remember my grandmother making this particular pie a handful of times.  But when she did, boy did I love it.  As an adult, when I went back to visit with her once I asked her how to make it and she was all too happy to fetch her recipe which was scrawled on a piece of paper and tucked into a drawer.  My kids say that when you add a bit of whipped topping to it, it tastes like the Little Debbie's Oatmeal Cream Pie snacks, only better.  I don't know about that, but this is one of my all-time favorite pies.  I also love this pie because it is soooo simple to make.  Not.Even.Kidding.

1 C water
3 eggs, slightly beaten
2/3 C granulated sugar
1 C brown sugar, packed
2 tbsp butter, softened
1 tsp vanilla
2/3 C flaked coconut
2/3 C oats
1 unbaked pie shell

Preheat oven to 375.  In mixer, combine all ingredients until mixed well and pour into pie shell. Bake 50-60 minutes or until set.


Crust Tip:  Because this pie takes a while to bake, you can use strips of foil over your pie crust edges to prevent them from getting too dark.  If you make pie a lot, however, you may want to invest in {{Pampered Chef Pie Crust Shields}}.  I have two of these and I love them.

Old Fashioned Sugar Cream Pie

This recipe came from my Amish Grandmother, Goldie Miller.  Incidentally, Old Fashioned Sugar Cream Pie is the official pie of Indiana.  Not.Even.Kidding.  It's my oldest son's favorite, so while it takes a bit of time (the dreaded eternal stirring), the outcome is worth every bit (and bite) of it!

1 pre-baked pie shell
2 C (1 pint) half & half, divided
1/3 C corn starch

1 stick (1/2 C) butter
1 C sugar
1/8 tsp nutmeg
1 tsp vanilla

In small bowl add 1 tablespoon at a time of the half & half to the corn starch - just enough to make a loose paste; set aside.  In saucepan over LOW heat melt the butter with the sugar and remaining half & half, stirring frequently.  Once the sugar is dissolved, add the corn starch paste and the nutmeg.  Turn heat up just a little to MED and begin stirring constantly to avoid scalding.  Continue stirring until mixture begins to bubble and thicken.  This may take several minutes.  As soon as it thickens, remove from heat and stir in vanilla.  Pour into baked pie shell.  It will set up as it cools, or you can refrigerate overnight.  (Although, I think it tastes great while still warm.)


Note:  The key to this pie is PATIENCE.  The time it takes for this pie to thicken while stirring seems to vary for me and I am not sure why.  It may have something to do with the brand of Half & Half or the room temperature at the time, but just know that this may take several minutes.  The last batch I made took 11 minutes of constantly stirring before it began to thicken.  You could try turning the heat up just a little, but be very cautious as nothing tastes worse than a burned cream pie.

Aunt Lorene's Chocolate Pecan Pie

This recipe comes from my Amish aunt, Lorene Miller.  I love Pecan Pie but when I went to dinner at her house once and she served CHOCOLATE Pecan Pie, I had to ask for the recipe.

1 unbaked pie shell
4 eggs, slightly beaten
1 C packed brown sugar
1/4 tsp salt
3/4 C light corn syrup
1/4 C melted butter
1 tsp. vanilla
1 C chopped or halved pecans
1/2 C semi-sweet chocolate chips

Preheat oven to 375.  In mixing bowl combine eggs, brown sugar, salt, corn syrup, melted butter and vanilla; mix well.  Fold in pecans and chocolate chips.  Pour into unbaked pie shell.  Bake 50-60 minutes, or until inserted toothpick comes out clean.

Crust Tip:  Because this pie takes a while to bake, you can use strips of foil over your pie crust edges to prevent them from getting too dark.  If you make pie a lot, however, you may want to invest in {{Pampered Chef Pie Crust Shields}}.  I have two of these and I love them.

Sour Cream Apple Streusel Pie

Streusel is the name for the crumb-topping typically made with butter, flour and sugar, originating from Germany.   I like to make this pie when I am in the mood for Apple Pie, but want something a little different.  Don't worry, the sour cream doesn't make the pie taste sour at all.  It adds a nice "light" flavor to it, and in my opinion really helps bring out the flavor of the apples. 

1 unbaked 9" pie shell
3-4 C peeled and thinly sliced apples
2 eggs, slightly beaten
1 8oz sour cream
1 C sugar
1 tsp salt

Topping:
3 Tbsp melted butter
1/4 C packed brown sugar
4 Tbsp flour

Preheat oven to 375. Layer apple slices evenly in pie crust and set aside.  Combine eggs, sour cream, sugar and salt until  mixed well.  Pour over apples in pie plate and using rubber spatula, carefully turn apples to mix well.  Bake 25 minutes.  In the meantime, to make streusel topping use a fork to work the melted butter, sugar and flour together. It should resemble a fine crumb mixture.  After taking pie out of the oven, sprinkle streusel over the top and return to the oven to bake another 20-25 minutes or until set.


Apple Tip:  I like to use half Gala apples and half Granny Smith apples.  I think the combination of the sweet and the tart is perfect for a savory Apple Pie!

Crust Tip:  Because this pie takes a while to bake, you can use strips of foil over your pie crust edges to prevent them from getting too dark.  If you make pie a lot, however, you may want to invest in {{Pampered Chef Pie Crust Shields}}.  I have two of these and I love them.

Amish Shoe String Apple Pie

This is by far one of the easiest and yet tastiest pies I have ever had. This has been a family favorite for generations. This recipe is from my Amish Grandmother, Goldie Miller of Indiana. It is unlike any other apple pie recipe because first, the apples are shredded ("shoe strings") and second, it does not use the traditional apple pie "filling". While many of my family members love this pie served warm and topped with ice cream, I prefer to eat it cold the next morning for breakfast! I hope you give it a try! My kids will eat this pie before any other.

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2 1/2 C sugar

2 Tbsp flour

3 eggs, beaten

1/4 C water

pinch of salt

4 C Shredded Apples (about 4-5 medium apples)

cinnamon for garnish

2 unbaked pie shells

Mix all ingredients well and pour evenly into pie crusts. Sprinkle tops with cinnamon. Bake @ 325 for 50-60 minutes or until set.

* Because this pie bakes for so long, I like to use my Pampered Chef Pie Shields until the last 10 minutes of baking.

Amish Raspberry Cream Pie

This is one of my all-time favorite pies. You can simplify this recipe by using 2 cans of store-bought raspberry pie filling, although I have provided the recipe (click below on "raspberry pie filling"). I got this recipe from my Amish Aunt "Leo" Lorene although, she makes her own whipping cream while as you can see I opt for Cool Whip. Yeah -- I'm lazy like that - haha. Enjoy!

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This image above is using the HOMEMADE, from-scratch Raspberry Pie Filling recipe. 

The one below is using the canned pie filling. See the difference? Go homemade all the way if possible.

2 pre-baked pie shells

Raspberry Pie Filling

Vanilla Cream (see below)

1 large container Cool Whip, optional

Vanilla Cream:

3 C milk, scalded

1/2 C cornstarch

1 1/3 C sugar

1/8 tsp salt

1 tsp vanilla

3 egg yolks

1 C milk

Pour 3 C milk into heavy saucepan or kettle; heat to scalding. In small bowl combine cornstarch, sugar, salt, vanilla, egg yolks and 1 C milk. Slowly blend into hot milk, stirring constantly until thick. Remove from heat and let cool.

Pour 2 C cream into each pie shell. Spread raspberry filling over cream layer. Top with Cool Whip if desired. Refrigerate until ready to serve.

Raspberry Pie Filling

This recipe is from my Amish Aunt "Leo" Lorene. If I am planning to make homemade raspberry cream pie, I will try to make this pie filling the day before just to help lighten the load a bit. This is better than any canned, store-bought pie filling and this makes enough for TWO pies. Also, tastes great over ice cream when the filling is still warm.

1 C warm water

1/2 C granulated sugar

1 Tbsp corn starch

1/8 tsp salt

1/4 C cold water

1/4 tsp lemon juice

1 small box raspberry Jell-O mix

3 C fresh raspberries

In saucepan over MED heat, mix together warm water and sugar. Stir until sugar is mostly dissolved. In small separate bowl combine cornstarch, salt, cold water and lemon juice. Add to sugar-water and boil until clear. Add Jell-O mix and stir to dissolve. Add raspberries, mix well and then remove from heat to cool.

Pie Crust

This is the pie crust recipe my Amish Grandmother shared with my mother years ago, and now I use it too. People always comment on how much they love it. I will admit, that while I am one of the few who actually doesn't care for pie crust, I will eat this one more than any other.

(For 2 - 9" pies)

2 1/2 C Flour

1 C Shortening

1 tsp salt

7 Tbsp Ice Water

Mix first three ingredients together well. It will form a "meal". 1 tablespoon at a time add the ice water, stirring until dough forms a ball. Divide the dough in half and roll each out onto lightly floured board. Lay crust in lightly greased pie plates and press to form if needed. Using thumb and forefingers, pinch the edges all the way around for a nice look.

For a pre-baked pie shell, lay the crust in pie plate and prick all over with fork (to prevent air pockets). Bake 9-11 minutes in a preheated 350 degree oven.

TIPS: It helps to roll the pastry in a clockwise direction, and in between sheets of waxed paper is possible. Basically, the less handling the better. Also, if recipe calls for the pie to be baked for a lengthy period of time or at a high temperature you can cover the crust edges with strips of foil to prevent browning too dark. I use my Pampered Chef Pie Crust Shields.

Rhubarb Pie

1 - 9" pie shell*
1 tbsp flour
3 1/2 C chopped rhubarb
1 1/2 C sugar**
3 eggs, lightly beaten
1/4 cup half & half
1/2 tsp nutmeg
1/8 tsp salt
Ice Cream or Whipped Topping, optional

Preheat oven to 375 degrees F. Sprinkle flour evenly over the bottom of the unbaked pie crust.
In a large bowl, combine rhubarb, sugar, eggs, half & half, nutmeg, & salt. Pour into pie shell.
Bake 45-60 min until inserted toothpick comes out clean. Cool completely before cutting. Top with Whipped Cream or Ice Cream, if desired.

*When I made this the last time, I used a Graham Cracker Crust (as seen above) because I had one on hand and was in a hurry. Although it tasted okay, it was not nearly as good as the regular pastry crust. There is just something about the tartness of the Rhubarb with the sugar-cookie like crust that compliments each other nicely.

**I have made this before with a cup-for-cup sugar substitute (like Splenda or Stevia), and it tastes just fine. You can also use the Fat Free Half & Half for a reduced calorie pie =D

Apple Cream Pie (No-Bake)

This is a favorite No-Bake pie of mine and my kids. The combination of the cream cheese with apples gives this pie a light refreshing flavor! It is so simple anyone can do it, promise!

1 graham cracker pie crust
4-5 medium apples
2 Tbsp granulated sugar
2 Tbsp lemon juice (I just squeezed the juice from half of a good sized lemon)
1/4 C Butter (1/2 stick)
1 - 8oz cream cheese, softened
1 1/2 C milk
1 pkg (3.5 oz) instant vanilla pudding mix
1/4 C raspberry or strawberry preserves

Core, peel and slice apples into thin slices; set aside. In skillet melt margarine with sugar and lemon juice over MED heat; stir often to dissolve sugar. Place slices in pan, and stir often. Cook apples till tender, about 10-15 min. Let cool. In mixing bowl beat cream cheese till fluffy. Gradually add milk 1/2 C at a time and continue beating till smooth. Try to get as many lumps out as possible. Add in pudding mix and beat well. Pour cream mixture into pie crust. Then starting on the outside edge of the pie, arrange apple slices. I like to overlap the apples, making a pretty pinwheel design as you get closer to the center. Melt the preserves in the microwave and brush entire top of pie. Refrigerate 1 hour or until ready to serve.

Note: The original recipe called for apricot preserves, which will work just fine. We prefer the flavor or the berry, plus it is so much prettier for the holidays. Oh, and if you don't have a graham cracker pie crust, you can use a pre-baked regular pie shell too.