Depression Lemon Pie Recipes
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
WATER PIE
Water Pie is a depression era recipe that turns bare bones ingredients into a delicious buttery pie!
Provided by The SouthernPlate Staff
Categories Dessert
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 and set empty pie crust on a baking sheet.
- Pour 1 + 1/2 cups water into the pie crust.
- In a small bowl, stir together the flour and sugar. Sprinkle this mixture evenly over the water in the crust. Don't stir.
- Drizzle the vanilla over the water in the pie crust. Place pats of butter on top of this.
- Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes.
- Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting.
Nutrition Facts : Calories 178 kcal, ServingSize 1 serving
VINEGAR PIE I
This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling.
Provided by Kevin Ryan
Categories Desserts Pies Vintage Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened.
- Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth.
- Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard.
- Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved.
- Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 45.5 g, Cholesterol 80.6 mg, Fat 8.3 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 163.2 mg, Sugar 35.1 g
DEPRESSION LEMON PIE
Make and share this Depression Lemon Pie recipe from Food.com.
Provided by conniecooks
Categories Pie
Time 50m
Yield 10 pieces
Number Of Ingredients 11
Steps:
- Break crustless bread into small pieces to make 1 1/2 Cups.
- Add butter and pour boiling water on top. Let stand 10 minutes.
- Mix sugar and cornstarch, add beaten egg yolks, juice and zest.
- Pour over bread and stir until creamy.
- Pour into pieshell and bake at 400 until crust is golden brown and filling is set. About 15 to 20 minutes.
- Cover with meringue made by beating 2 egg whites till foamy and gradually adding 4 Tbsp of sugar.
- Bake in 325 oven till lightly browned.
Nutrition Facts : Calories 156.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 46.9, Sodium 71.6, Carbohydrate 28.5, Fiber 0.1, Sugar 25.4, Protein 1.6
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- Potato Pancakes. Potatoes stored well and were inexpensive, making them a staple. These potato pancakes use leftover mashed potatoes, helping families avoid waste.
- Fried Cornmeal Mush. Known for its versatility, you can enjoy items made with cornmeal for any meal. Fried cornmeal mush was common on the breakfast table during the depression.
- Rice Pudding. Here’s a great recipe to use up leftover rice. Ingredients: ¼ to ½ bowlful of cooked rice, warm. Milk to taste. A small dab of butter. A bit of sugar or honey to taste.
- Ham Hocks & Beans. You can let a pot of this simmer most of the day for a delicious, inexpensive meal. The beans don’t need presoaked when prepared this way.
- Chipped Beef over Toast. Also known as s**t on a shingle, this meal is filling and simple. If you don’t have dried beef, substitute ground venison, hamburger, or any other available meat.
- Creamed Peas over Mashed Potatoes. Here’s a filling meatless meal using potato water instead of milk in the gravy. This water has many uses and is nutritious.
- Simple Fish Chowder. During the depression, many people fished regularly. The fish they caught varied based on their location, but they ate them all. Here’s a simple chowder you can use your fish in.
- Stretched Scrambled Eggs. Here’s a simple way to stretch eggs without sacrificing flavor. Ingredients: 6 eggs, beaten. ¼ cup flour. 1/3 cup water. Salt and pepper.
- Garbage Soup. Garbage soup helped reduce waste during the Great Depression. Each batch was different, depending on what you ate during the week. It’s a great strategy to help you get the most out of your food.
- Foraged Salad. Take time to learn what wilds around you are edible, and where you can find some without pesticides. Foraging gives you nutritious food for free.
WEIRD GREAT DEPRESSION FOOD THAT REFLECTS 1930S RECIPES
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- Creamed Chip Beef. Creamed chip beef looks about as appetizing at it sounds. Also served during both World Wars, creamed chip beef was (and still is in some parts of America) made with dried beef that was rehydrated in a roux of butter, flour, and milk.
- Mulligan Stew. Mulligan stew was reportedly first created by the homeless population during the Depression and was a total mish-mosh of whatever food the neighborhood had.
- Balogna Casserole. When meat was too expensive during the Depression, people turned to balogna to get the protein they needed. For that reason, bologna casseroles became popular in many households.
- Poorman’s Meal. In 2007, 91-year-old Clara, who had to quit high school during the Depression because her family couldn’t afford socks, showed the world how to make Poorman’s Meal.
- Hot Water Pie. Emmy from the emmymadeinjapan YouTube channel made this hot water pie from a recipe sent in from a viewer whose grandmother used to make it during the Depression.
- Jell-O Ice Cream. Raspberry Jell-O mixed with sugar, milk, vanilla extract, and whipped heavy cream, reportedly comes together to make a no-churn ice cream, according to a Depression-era recipe from 1938.
- Hoover Stew. Similar to macaroni with hot dogs, our modern-day guilty pleasure, Hoover Stew was made with macaroni, canned tomatoes, hot dogs, and canned corn or beans.
- Egg Drop Soup. Clara’s Depression egg drop soup is nothing like the stuff you get at your favorite Chinese restaurant. Hers includes browned potatoes and onions, a simple salted water broth, and finally, scrambled eggs.
- Peanut Butter-Stuffed Onions. According to Homestead Survival Site, peanut butter-stuffed onions were recommended to students by home economics teachers during the Great Depression.
- Dandelion Salad. Yup, that’s right. People would go out to their front lawns and pick dandelion greens for dandelion salad. In this video, Clara explains the fiddly process of cleaning up the greens and making them ready to eat in the above video.
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