Monday, June 9, 2008

PIE Crust

Well here it is!
How many of you have this cookbook in your kitchens?
Mine is so dirty, that it's an embarrassment to post,
but non the less, it works well and it's fed many crowds.
My book's coyrighted in December 1962.
It's printed by Derksen printers from Steinbach, Manitoba.

I love the Pie Crust on page 99.
As you can see it's the most used and tattered page.
It's almost too dirty to touch.

Pie Crust
5 cups flour
2 tsp. baking powder
1 tsp. salt
1lb. lard or shortening (I use White Crisco)
2 Tbsp. vinegar
2 eggs.

Sift dry ingredients and work in lard.
Beat eggs in cup, add vinegar and fill cup with cold water.
Mix well.
Remember you don't want to over beat this dough!
Keeps will in refrigerator.
The pastry is enough for about 3-4 /10inch pies,
depending on how thick you make the crust.
I prefer more crust than real thin.
The tender crust is the substance that makes the pie.

Pie Filling
I use the recipe from Betty Crockers Book.
10 - inch filling
1 Cup Sugar
1/3 cup all purpose flour
1 tsp. nutmeg
1 tsp. cinnamon
Dash salt
8 Cups thinly sliced pared tart apples
3 Tbsp. butter

First of all, don't go and look for your old re-cycled apples.
Keep those for applesauce.
I try to find the most crisp apples.
(Granny Smith, Gravenstein, Jonagolds, Spartans)
Anyways I make my apple pies in the summer and fall,
and berry pies with frozen fruit in the winter.

Heat oven to 425Degrees, Prepare Pastry
Stir together sugar, flour, nutmeg, cinnamon and salt;
Mix with apples.
Turn into pastry-lined pie pan;
dot with butter.
Cover with top crust which has slits in it.
seal and flute.
I don't cover the edges with alum foil as it suggests,
to prevent it from browning.
I bake it at 425 for 15 minutes and then reduce
to 350 for the next 45 minutes.

Apple Pie is a favorite at our home any time.
Add ice-cream and that becomes our breakfast on Sunday mornings.
Somebody's always snitching pieces here and there.
Pies have replaced Birthday cakes in our home.
Somehow I never exceeded at baking cakes,
so I resorted to making pies.
Strawberry, Banana Cream, Cherry, Lemon Meringue.
Blackberry is also a winner.

I will post the filling at a later date.

Pies are a standard for me to bring to any Special occasion.
I think they would pass the test of the
Chilliwack Airport Pies.



  1. I'm so happy to find this blog through Judy's blog! I love to cook, so I'll be checking in from time to time for recipes.

    Thanks so much everyone for sharing your special dishes.

    Hugs, Pat

  2. Marg. . my mouth is positively watering. Thank you for the recipe and yes my old treasury looked much as yours did . . good thing I was treated to a new copy from Charlotte and Betty.

    I so agree with your advice about using fresh apples. . .oh boy .. now my mouth is watering again.

    Thank you so much for the great recipe. Your pictures are great.

  3. i can hardly keep up with reading all these recipes, never mind trying to make them pie definately a winner, i will surely try this recipe, thankyou

  4. Marg...I'm afraid my book looks worse than yours. It was a shower gift from my MIL back in 1971...yikes! And it has lots of notes in I don't really care to part with it just yet.

    I use the pie crust on the Tenderflake lard box...almost identical to this. And I agree...tart apples are the best! Yellow transparent are one of our favorites.

    Airport Cafe makes great pies...but I'd rather come to your place anytime.

  5. Hey...Lovella...we should all send you a photo of our mennonite cookbooks and you could make a collage...mine does not even have a cover anymore and is so worn with use it is nearly impossible to read

    Marg, that looks so good. I have NEVER attempted pie...pie crust looks daunting. Do you think I could manage? Sigh...I only just bought measuring spoons and as I told Betty tonight...I only have one measuring cup! Guess I need to get with the program now that I am venturing into the field of true baking and WITH experienced women such as yourself. Grin...don't get me wrong....I can turn out some mean food items that is. More and more with all your expert advice and fail proof recipes I am becoming a success. And besides...everyone at work eats the 'mistakes' anyway.

    You are all making me very popular indeed. Perhaps I might even try PIE!!!!!

  6. Just an invite to any of you who happen to live close by, if you think you can't make pie, let's do it together!! That's the true fun of cooking as Menno's

  7. Hi Marg,
    Kari pointed out to me who you are! You were asking about hamburgers or something on one of the comments and I was wondering if you wre referring to Ketletten ...large deep fried meatballs. They were a regular on the Menu in days gone by.

  8. My mom always said if something ever happened to her, that I needed to make sure I took her Bible (what she referred her Mennonite Treasury cookbook - notes everywhere in it). I had my own which I bought many years ago in Clearbrook. My mom has been gone 8 years this past August and I reflect when I look through her very worn book, it is a "treasure" and she was an amazing cook. My grown girls have the new version of your cookbook and they too seem to have inherited their grandma's cooking skills. I refer to your website often and always find what I'm looking for. Barb

    1. Dear Barb,

      I'm so happy to hear that you have such warm fond memories of your mother. Even though our mothers' have passed on, they have left us a great legacy..Happy to hear that your grown girls have the new version.
      Happy cooking.