Jane Little's Cookbook

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  • Blueberry Pie
  • Fruit Pies
  • Lemon Chiffon Pie
  • Lemon Meringue Pie
  • Plain Pie Crust (for two crusted 9" pies)
  • Pumpkin Chiffon Pie
  • Purple Plum Pie
  • Rhubarb Custard Pie

Blueberry Pie
  • 1 baked 9" pie shell
    4 cups fresh or frozen blueberries
    1 cup sugar
    3 tablespoons cornstarch
    1/4 tsp. salt
    1/4 cup water
    1 tblsp. butter
Line cooled pie shell with two cups of berries or reserve the two cups of berries to be folded into cooled cooked berry mixture later. (This latter method is preferred). Cook remaining two cups of berries with suger, cornstarch, salt and water over medium heat until thickened. Remove from heat, add butter and cool.. Pour over berries in shell or fold the reserved berried into cool mixture and pour into shell. Chill until serving time. May be garnished with whipped cream.

Fruit Pies

Pour the selected fillings into a 9" baked pie shell and then bake in oven for 40 to 50 minutes at 450 deg.

  • 3/4 cup sugar
    1/4 cup flour
    1 teaspoon cinnamon
    Dash of salt
    6 cups thinly sliced pared tart apples
    2 tablespoons butter
  • 1/2 cup sugar
    l/3 cun flour
    1/2 tsp. cinnamon
    1/2 cups fresh blueberries (or Partially thawed berries)
    1 tablespoon lemon juice
    2 tablespoons butter
  • 1 1/3 cups sugar
    1/3 cup flour
    4 cups fresh red tart cherries (or thawed and drained frozen cherries)
    1/4 tsp. almond extract
    2 tablepoons butter
  • 5 cups sliced fresh peaches
    1 tsp, lemon juice
    1 cup sugar
    1/4 cup flour
    1/4 teaspoon cinnamon
    2 tablespoons butter

Lemon Chiffon Pie
  • 1 9' baked pie shell
    1/2 cup sugar
    1 envelope unflavored gleatin (1 tbsp.)
    2/3 cup water
    1/3 cup lemon juice
    4 egg yolks, slightly beaten
    1 tbsp. grated lemon rind
    4 egg whites
    1/2 tsp. cream of tarter
    1/2 cup suoar
Blend sugar, gelatin, water, juice and egg yolks in saucepan. Cook over rnedium heat, stirring constantly, until it boils. Add rind, Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon. Fold into a meringue of egg whites, cream of tartar and sugar. Pile into cooled baked pie shell. Chill several hours until set. Garnish with whipped cream.

Lemon Meringue Pie
  • 1 1/2 cups sugar
    1/3 cup cornstarch.
    1 1/2 cups hot water
    3 yolks slightlybeaten
    3 tbsp. butter
    4 tbsp. lemon juice
    1 1/2 tbsp. grated lemon rind
Make Pastry Shell of desired size. (9"). Mix in saucepan 1 1/2 cups sugar and 1/3 cup cornstarch. Then stir in gradually1 1/2 cups hot water. Cook over modcrate heat, stirring constantly, until mixture boils. Boil 1 min. Beat a little of hot mixture into 3 yolks slightlybeaten. Then beat into hot mixture in saucepan. Boil 1 min. longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in 3 tbsp. butter, 4 tbsp. lemon juice, 1 1/2 tbsp. grated lemon rind. Pour into baked pie shell. Cover with Meringue (below) and proceed as instructed.

Meringue (for 9" pie)
  • 3 egg whites
    1/4 tsp. cream of tarter
    6 tbsp. sugar
    1/2 tsp. flavoring (if desired)
Beat whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Pile meringue onto pie filling. Seal meringue onto edge of crust. Pull up points for decorative top. Bake until delicately browned ( 400 deg., 8 to 10 min.). Cool gradually away from drafts.

Plain Pie Crust (for two crusted 9" pies)
  • 1 1/2 cups unbleached flour
    3/4 teaspoon salt
    1/2 cup lard
    4 tablespoons cold water (approximately)
Sift flour and salt together. Cut lard into flour mixture until mixture resembles very coarse meal. Sprinkle with cold water and press together with fork until mixture will hold together as a ball. Divide into two balls. Place each ball on pastry cloth which has been lightly floured, flatten a bit with hands and form a small rim all around. Roll out to desieed size, fold into quarters and spread in pie pan. Repeat with other ball of dough.

Pastry shell: Use one-half of above recipe and flute edges of bottom crust. Prick bottom and sides well with tines of fork, and bake in 450 deg. oven for about 12 minutes until done. Don't use metal pan.

Pumpkin Chiffon Pie
  • 1 9" baked pie shell
    1 envelope unflavored gelatin (1 tblsp.)
    2/3 cup dark brown sugar (packed)
    1/2 tsp. salt
    1/2 tsp. cinnamon
    1/2 tsp. nutmeg
    1/2 tsp. ginger
    1 1/4 cups mashed cooked pumpkin (or 1 can of cooked pumpkin).
    3 egg yolks
    1/2 cup milk
    3 egg whites
    1/4 tsp. cream of tartar
    1/2 cup sugar
Blend gelatin, brown sugar, salt, spices pumpkin, egg yolks and milk in saucepanl Cook over rnedium heat, stirring constantly until it boils. Place pan in cold water; cool until mixture mounds slightly when dropped from a spoon. Fold into pie shell.

Purple Plum Pie
  • Unbaked 9" pie shell
    4 cups sliced, pitted purple plums
    1/2 cup sugar
    1/4 cup flour
    1/4 tgp. galt
    1/4 tsp. cinnamon
    1 tblsp. lemon juice
    Spicy topping (below)
Remove pits and cut plums in quarters. Combine with sugar, flour, salt and cinnamon. Turn into pie shell and sprinkle with lemon juice. Sprinkle Spicy Topping over plums, mounding crumbs up in center of pie. Place pie in heavy brown paper bag from supermarket. Be sure bag is large enough to cover pie loosely. Fold over open end twice to close and then fasten witn paper clips. Set on baking sheet in hot ove n (425 deg.); bake one hour. Remove from oven, let rest a few minutes before removing pie from paper bag. Partially cool on rack. Serve warm.

Spicy Topping

Combine 1/2 cup flour, 1/2 cup. sugar, 1/4 tsp. cinnamon and 1/4 tsp. nutmeg. Cut in 1/4 cup butter until mixture resembles coarse crumbs.

Rhubarb Custard Pie

Make Pastry for two crust 9" pie. Line pie pan.
  • 3 eggs
    3 tbsp. milk
    2 cups sugar
    1/4 cup flour
    1 teasp. nutmeg
    1/2 teasp. cinnamon
    4 cups cut-up pink rhubarb
    1 tbsp. butter
Heat oven to 4.00 deg. Beat eggs slightly; add milk. Mix sugar, flour and nutmeg and cinnamon; stir in. Mix in rhubarb. Pour into pastry-lined pie pan. Dot with butter. Cover with a lattice top. Bake 50 to 50 min until nicely browned. Serve slightly warm.