Greenfield Restaurant Pumpkin Pie

Original Recipe from:  Virginia Bowers-Johnson Recipe Collection

When I was growing up in Detroit during the 1960’s there was a Greenfield Restaurant on

Griswold St.

between

State St.

and

Michigan Ave

in the heart of Downtown.  It was one of the restaurants my mother would take me to for special lunches just for the two of us.  For me it was both a treat to have lunch with Mother and to eat at Greenfield’s.  My favorite lunch was the Salisbury Steak, Macaroni and Cheese with a slice of their fabulous Pumpkin Pie for dessert.  Little did I know that Mother’s trademark pumpkin pie recipe was from that wonderful restaurant.  I highly recommend that you use their crust for this pie as it really is the “special ingredient” that makes this pie so delicious.  Enjoy!

Pie Crust

1/4 pound (1 stick) Unsalted Butter, melted

1/2 teaspoon Salt

1 tablespoon Sugar

1/4 teaspoon Cinnamon

1 cup All-Purpose Flour (unsifted)

While butter is very hot, place all ingredients in the bowl of a mixer.  Mix at high speed for 30 seconds (will form into a smooth ball).  Pat immediately into a 9 inch pie pan that has been spread with shortening and then floured (the crust is rich – spreading pie pan with shortening and flour makes it easy to serve).  Bake for 10 minutes at 375 degrees.

Filling

1 pound can Pumpkin

14 ounce can Eagle Brand Milk

2 tablespoons All-Purpose Flour

1 Tablespoon Butter

1 tablespoon Pumpkin Pie Spice

2 large Eggs

Beat all together in a deep, narrow bowl for 4 minutes.

Pour into Pie Shell while it is in the oven (DO NOT TAKE SHELL OUT OF THE OVEN).  Bake for an additional 50-60 minutes with temperature REDUCED to 350 degrees.

Grandma’s Peach Pie

Original Recipe from:  Lucy Griffin-Bowers

Grandma’s 1930’s era recipes are a treasure trove of good country cooking, and this recipe is no exception.  Peach pie can be made using a double crust or a meringue for the topping.  Either way, you will have a delicious pie.  I prefer to use fresh fruits whenever possible, but canned peaches are a good substitute the rest of the year.  When using canned peaches, I prefer to use the unsweetened ones and drain the juice. 

Ingredients

8-10 ripe Peaches

3/4 cup Powdered Sugar

1/2 teaspoon Lemon Juice

1/8 teaspoon Salt

1 Pie Crust (two if using a top crust)

Directions

Cover pie plate with Pie Crust.  To prevent juice soaking in, brush the bottom crust with melted Crisco (1-2 tablespoons) and dust with flour. 

Peel and slice the peaches into the pie plate.  Cover with the powdered sugar; then sprinkle with Lemon Juice and Salt.  Dot with bits of Crisco (I use butter pats).  Cover with top crust.  Note:  brush the top crust with one egg white for a beautiful golden brown color when done. 

Bake in hot oven, 450 degrees, for 15 minutes.  Reduce heat to 350 degrees until pie is done, about 15 minutes more. 

Try my Aunt Kay’s Pie Crust recipe

Meringue Directions

Prepare pie as directed above without the top crust.  Bake the pie in 350 degree oven until crust is done (about 30 minutes). 

Beat two Egg Whites with two tablespoons Sugar until stiff.  Spread over top of the pie (form peaks with a fork) and return to the oven.  Bake until meringue is golden brown. 

Aunt Lillian’s Strawberry Pie

Original Recipe from:  Lillian Bowers-Leasburg

Aunt Lillian is a woman of grace and poise; a gentle woman with southern charm and style.  When you walk into her home you will feel “at home”, the house actually feels like it’s giving you a big hug.  You will sit around her kitchen and have a good helping of Aunt Lillian’s cooking and relaxed conversation.  If you are lucky, she’ll make this pie for you.  Make one the next time you’re having company and let the conversation flow.  Enjoy!

Ingredients and Directions

3/4 cup Sugar

2 tablespoons Corn Starch

1/4 teaspoon Salt

1 cup Water

Combine all ingredients and cook until thick and clear.  Add small package Strawberry Jell-o.  Cool 10 minutes.  Add sliced Strawberries (approximately 1 pint) to mixture.  Pour into baked pie shell.  Let cool in refrigerator until firm. 

Try Aunt Kay’s Pie Crust for this recipe. 

Velvety Custard Pie

Original Recipe from:  Lucy Griffin-Bowers

Ah, the childhood memories of grandma’s custard pie!  There is something so very special about custard pie, the ultimate comfort food.  The women in my family knew how to take a recipe and make it in such a way that you thought No One would ever be able to make it as well.  Then they would share the recipe with you and sure enough when you made it, it tasted just like theirs.  Evidently the secret is in following the recipe!  Yes, it is that simple.  I have learned over the years that when it comes to baking, you need to follow the recipe.  Do not attempt to alter the recipe until you know how to make it.  After a few times of making a recipe, you can try to make changes and see how it turns out.  Once I learned that little secret, no recipe ever intimidated me again.  If you have never attempted a custard pie, give this one a try.  It is really simple.  Enjoy!

Ingredients

1 Pie Crust, 9 inches (roll out dough to a little less than 1/8 inch)

4 slightly eaten Eggs

1/2 cup Sugar

1 teaspoon Vanilla

2-1/2 cups Milk, scalded

Nutmeg

Directions

Thoroughly mix Eggs, Sugar, Salt, and Vanilla.  Slowly stir in hot milk.  At once, pour into unbaked Pie Crust.  Note:  to avoid spills, fill at the oven.  Top with a dash of Nutmeg

Bake in 475 degree oven for 5 minutes, then reduce heat to 425 degrees and bake 10 minutes longer or until knife inserted halfway between crust and edge comes out clean.  Cool on rack.  Serve chilled.

Note:  Try “Aunt Kay’s Pie Crust” for this recipe (or you can cheat and buy the refrigerated ready-made crust). 

Aunt Kay’s Pie Crust

Original Recipe from:  Kay Bowers-Wheeler

My Aunt Kay was a very special lady.  Not only did we share a name in common, she was totally at home in her kitchen.  She had a wonderful ability to feed her family nutritious meals on a shoestring budget, yet you would never know it by the taste of her cooking.  Aunt Kay believed in getting her kids involved in meal preparation, they learned how to cook at early ages.  The heart of her home was definitely centered in the kitchen and dining room.  She was an amazing role model for me growing up.  I proudly share my name and love for cooking with her!  Give her Pie Crust a try and fill it with your favorite pie filling.  Enjoy!

Ingredients

2 cups sifted Flour

3/4 teaspoon Salt

2/3 cup Shortening (Crisco)

5 tablespoons cold Water (no more)

Directions

Combine all ingredients and mix well.  Roll out to desired thickness. 

Bake in 475 degree oven until brown.

Makes 2 pie crusts

Xaina’s Chocolate Banana Pie

Original Recipe from:  Kay Johnson-Tomblin

Xaina is one of my favorite village kids.  She is the daughter of my dear friend, Jeanie, and has a special place in my heart.  She is the reason Jeanie and I became such good friends.  When I first met her, she would often hang out in my office after school.  We quickly became good buddies and there wasn’t much I would say no to her about.  So, when Xaina asked me to make her a chocolate banana pie, I put my thinking cap on and created one for her.  I will have to admit…it’s a good pie!  If you like chocolate and bananas, I’ll bet you will like this pie too!  Enjoy

Ingredients

1 Graham Cracker Pie Crust

1 box Vanilla Pudding

1 box Chocolate Pudding

3 Bananas, sliced

Whipped Cream

 

Directions

Jeanie’s Key Lime Pie

Original Recipe from:  Jeanie Wamser-Andrews

When Jeanie tells you she’s making Key Lime Pie, I suggest you head over to her house and be prepared to be impressed!  This refreshing pie is very easy to make.  The Village is very lucky to have Jeanie share this recipe with us….and to make it for us too!  Key Lime Pie is fabulous in the summer, but I really like it in the dark days of winter…it make me think and dream of summer’s sunshine and beauty.  Enjoy!

Ingredients

1/2 cup Key Lime Juice.  Fresh squeezed gives you the best flavor, but you can purchase Florida Key Lime juice in most grocery stores.

14 ounce can of Eagle Brand Sweetened Condensed Milk

3 Egg Yolks (the whites can be used to make a meringue if whipped topping is not preferred)

9 inch Graham Cracker Crust

Directions

Blend Condensed Milk, Egg Yolks, and Lime Juice until smooth.  Jeanie uses a mixer for this step.

Blueberry Pie

Original Recipe from:  Virginia Bowers-Johnson

My mother loved everything Blueberry!  She looked forward to Blueberry Season every year.  To her it was the sign that summer was really here.  This recipe is very easy to make and tastes delicious.  I’m sure your friends and family will love it.  Enjoy!

Ingredients and Directions

Note:  you will need a total of 4 cups of Blueberries for this recipe.

1cup Blueberries

2/3 cups Water

In a medium saucepan, bring to a boil.  Reduce heat and simmer for 3 minutes.

In a small mixing bowl blend the following ingredients.

1 cup Sugar

2 teaspoons Cornstarch

1/3 cup water

Add to the Blueberry mixture.  Bring to a boil for 1 minute, stirring constantly.  Remove from heat and let cool.

In a baked, cooled pie crust spread 3 ounces softened Cream Cheese on the bottom.  Add 2-1/2 cups uncooked Blueberries on top of the Cream Cheese.  Cover with the cooked mixture and garnish with the remaining 1/2 cup uncooked Blueberries. 

Refrigerate until firm, about 2 hours.  Top with whipped cream when serving. 

Mrs. Scholnick’s Chocolate Apple Pie

Original Recipe from:  Diane Scholnick

The first time I tasted this pie, I knew I had to have the recipe.  Mrs. Scholnick was the wife of a gentleman for whom I worked many years.  She was a great cook and often sent leftovers to the office.  This delicious pie looks so impressive and yet is remarkable easy to make.  The Village Taste Testers give it rave reviews!  I’m sure your Taste Testers will be amazed too.  Great for family dinners, potluck events, and holidays.  Enjoy!

Ingredients

1 frozen Apple Pie, large is best.  (Mrs. Scholnick preferred Mrs. Smith’s brand)  Note:  You can also use your favorite homemade apple pie for an extra special treat. 

3/4 cup Brown Sugar

1.5 cups (12 ounces) Whipping Cream

1.6 ounce chocolate bar (regular size Hershey Bar)

1 cup Nuts (Mrs. Scholnick used mixed nuts, I prefer Walnuts or Pecans)

Directions

Bake pie according to package directions and let cool.  After about an hour, invert the pie onto a serving plates (one that the rim curves up is best) and continue cooking.  Mrs. Scholnick usually makes the pie the day before completing the recipe, but you can do this all in one day.

Combine all other ingredients, except nuts, in a medium sauce pan.   

Bring to a boil for 15 minutes or until the mixture coats a wooden spoon.

.

 Add nuts and cool for 45 minutes 

Pour the chocolate mixture over the upside down pie.  Refrigerate 3-4 hours. 

Mrs. Scholnick prefers to serve the pie at room temperature (or at least with the chill off).  I like it served cold.  Either way, it’s absolutely delicious! 

Strawberry Glaze Pie

Original Recipe from:  Margaret Johnson-Hendrix

This is my sister’s all-time best pie recipe.  It has been a family favorite for over 30 years!  All of our kids were raised eating this pie, and it has always put a smile on their faces.  You can’t ask for an easier pie to make, and so beautiful to look at…before cutting into is and tasting its goodness.  This makes a great family dessert or pot-luck dish to pass.  Make one this weekend and let me know how much you like it!  Enjoy!

Ingredients

I Pie Crust.  Note:  Margaret always used frozen Pet-Ritz pie crusts, I use the refrigerated Pillsbury crust, but you can make your own too)

2 quarts fresh Strawberries

1 cup Sugar

2 tablespoons Corn Starch

Red Food Coloring

Whipped Cream

Directions

Bake and cool Pie Crust

Wash and hull Strawberries

Cut up 1 cup of Strawberries for the glaze.  Slice the remaining Strawberries, leaving about 6 whole Strawberries for garnishing the top of the pie.

Mix Sugar and cornstarch in a 2 quart saucepan.  Add cut-up Strawberries and heat over medium heat.  Cook and stir until glaze is thick and clear.  Stir in a few drops of Red Food Coloring.  Let cool.

Stir the sliced Strawberries into the glaze and mix thoroughly.  Pour into the Pie Crust.

Garnish the top of the pie with the remaining Strawberries.  I slice them in half and arrange them on top of the pie.  Chill the pie until firm, about 3 hours.

Slice the pie and top with Whipped Cream.

Village Apple Pie

Original Recipe from:  Kay Johnson-Tomblin

Apple Pie is an All-American treat that everyone loves.  This recipe was shared with me over 30 years ago from a fellow firefighter’s wife.  Since that time, I have lost count of how many apple pies I have made.  Apple Pie is a must have for my family holiday dinners and this one is their favorite.  Make an apple pie for your family; it will put love in their souls and a smile on their faces.  Enjoy!

 

Ingredients

10-12 medium size apples; peeled and sliced.  (Note:  I use McIntosh Apples, but any good baking apple will work)

1 cup Sugar

1/4 cup Flour

1/2 teaspoon Cinnamon

2-3 pats of Butter

2 pie crusts (Note:  Make your own from scratch or use Pillsbury Pie Dough in the refrigerator section of your grocery)

Directions

Put one pie crust on the bottom of your pie pan.  Add sliced apples to the crust. 

In a medium mixing bowl combine the Sugar, Flour, and Cinnamon.  Mix well.  Pour this mixture over the sliced apples distributing evenly. Top with pats of Butter.  Cover with second Pie Crust.

Bake in 375 degree oven for 15 minutes.  Reduce oven temperature to 350 degrees and continue baking for 40-45 minutes.  Sprinkle pie crust with Cinnamon Sugar immediately after removing the pie from the oven. 

Grandma’s Peanut Butter Pie

Original Recipe from:  Kim Ashbrook

This recipe is from Kim’s Grandma.  Like so many grandma’s her recipe wasn’t written in an easy to understand manner.  Kim learned how to make this pie at her grandma’s side and “just knew” how to make it.  Being a follower of this blog, inspired Kim to write the recipe out so that those not privileged enough to have her grandma teach them would be able to make this delicacy in their very own kitchen.  Do you have some family recipes that aren’t completely written out?  If so, the next time you make one of those dishes, write out the missing instructions or the “tweaks” you put on that recipe.  Then, share those recipes with your loved ones.  They will appreciate your efforts and love you all the more for it!  Enjoy!

Note from Kim:  This recipe calls for one 9 inch pie.  Grandma always made two due to the size of the family and she always made them for the holidays.  I have written this recipe for one pie, but it is very easy to double.

Ingredients and Instructions

Crust

9 inch pie crust.  Use your favorite crust from scratch or use refrigerated/frozen crust.  Just make sure the crust has been baked and cooled before making the rest of the pie.

Filling

1/4 cup Cornstarch

2/3 cup Sugar

1/4 teaspoon Salt

3 Egg Yolks (separate the whites and use for the meringue)

2 1/4 cups Milk

2 tablespoons softened Butter

1 teaspoon Vanilla

In a saucepan mix in dry ingredients with a whisk.  Separate 3 Eggs (put Egg whites in a glass blow then set aside in fridge while making the filling.  Gently mix yolks into the Milk and pour mixture into the saucepan.  Turn pan onto medium heat stirring constantly with the whisk until the sauce begins to boil.  Boil for one minute, remove mixture from the stove.  Add 2 tablespoons Butter and 1 teaspoon of Vanilla.  Cool mixture to room temperature.  Stirring occasionally will prevent a top layer of film from forming and will help the mixture to cool faster. 

Preheat oven to 425 degrees.

Peanut Butter Crumbles

1/4 cup Confectioner’s Sugar

1/2 cup Peanut Butter

Mix the Confectioner’s Sugar and Peanut Butter together with a fork until crumbles form.  Cover bottom of prepared crust with the crumbles.  Reserve about 4 tablespoons for the top of the pie.  Once the pudding mixture has cooled, pour the pudding over the Peanut Butter crumbles in the bottom of the pie crust.  Now it is time to make the Meringue.

Meringue

3 Egg Whites (chilled in a glass bowl)

1/3 cup Sugar

Mix Egg White on medium–high speed with a mixer.  Add Sugar to Egg Whites one tablespoon at a time and continue beating until soft peaks form.  Spread Meringue over the filling with a rubber scraper.  Make sure that the crust is touched by the Meringue on all sides.  Take Scraper and make little spikes in the Meringue.  The spikes will hold the remaining Peanut Butter Crumbles in place on top of the pie.  Sprinkle the reserved Peanut Butter Crumbles over the Meringue. 

Place the pie in a 425 degree oven for 5 minutes or top has become lightly browned.  Cool at room temperature away from drafts.  Once cooled, refrigerate.

Banana Pudding Pie

Original Recipe from:  Bernie Thrush-Bowers

As a child some of my happiest times were with my Aunt Bernie.  Whenever she was around you just knew you were going to have a fabulous dessert.  She had such an array of dessert recipes, each one better than the last.  Aunt Bernie loved to share her recipes; that was one of the many ways she showed her love.  This Banana Pudding Pie is delicious!  Enjoy!

Crust

2-1/2 cups Flour

2 sticks Margarine (softened)

4 tablespoons Sugar.

Mash all ingredients with a potato masher and press into a cookie sheet (9x15x2).  Bake in 400 degree oven for 12-15 minutes or until light brown. 

Filling

2 packages Banana or Vanilla Pudding.  Mix as directed on the box for a pie.  When thickened let it stand for the 5 minute cooling period.

Slice 5-6 Bananas and layer on baked and cooled crust.  When the pudding is ready, spread evenly over crust and bananas.

Lay a large sheet of wax paper on top and refrigerate.  Let stand in refrigerator for 2-3 hours before serving.  You can spread Cool Whip on top after cooled or serve a spoonful on top of each piece as served.

Note:  Aunt Bernie never used instant pudding.  She felt the pudding tasted better when cooked.  If you are really in a hurry, I would recommend using an instant pudding.  However, if you have the time make the kind you have to cook.  There is something special about making things “the old-fashioned way”, perhaps that’s when love gets added into the mix. 

Guilt-Free Cherry Pie

Original Recipe from:  Kay Johnson-Tomblin

This pie was a favorite of the Gibraltar Fire Department Potluck Events in the 1980’s.  The fire department was 100% volunteer.  The firefighters and their families created an extended family.  Every event was a family affair and very often spontaneous.  We each brought a dish and recipes were shared with pride.  Those events were an opportunity to seek out new recipes to share with the group; my recipe collection grew tremendously during those years.

The original recipe was not “guilt-free”.  I made it “guilt-free” by substituting regular pudding and regular pie filling with sugar-free because I was searching for a reduced sugar dessert.  Make it either way you prefer.  Enjoy!

Ingredients

1 package sugar-free Instant Vanilla Pudding

1 cup Sour Cream (I use Neufchatel)

3/4 cup Milk

1 large can sugar-free Cherry Pie Filling (or Strawberry)

Graham Cracker Crust

Directions

Mix Pudding, Sour Cream, and Milk together until thickened.  Pour into the Pie Crust.  Top with Pie Filling.  Refrigerate for at least an hour before serving.  Serve chilled, keep refrigerated.

Butter Crunch Crust

Original Recipe from:  Eileen Griffin

Eileen Griffin was my mother’s aunt.  I remember her as a warm and friendly woman who welcomed you to her kitchen to visit.  My grandmother was very close with Eileen and the two of them traded recipes throughout the years.  They shared this recipe on September 27, 1966.  This pie crust works with so many different fillings.  It really is a stand-by recipe.  One you always keep the ingredients on hand for when company or inspiration come calling.  Enjoy!

Ingredients and

1/2 cup Butter

1/4 cup Brown Sugar (packed)

1 cup sifted Flour (original recipe calls for Gold Medal Flour)

1/2 cup chopped Pecans, Walnuts or Coconut (if you like)

Directions

Heat oven to 400 degrees.

Mix all ingredients by hand. 

Spread in an oblong baking pan (9x13x2).  Bake 15 minutes.

Remove pan from oven.  Stir mixture with a spoon to crumble.  Save 3/4 cup for topping.  Immediately press on bottom and sides of a 9 inch pie pan.  Cool

Pour in your favorite lemon chiffon, or creamy pie filling.  Sprinkle reserved crumb over top.  Chill 1 hour before serving.

8 servings.  Note:  The original recipe says, “Good”.

Grasshopper Pie

Original Recipe from:  Margaret Johnson-Hendrix

This no-bake pie is just good!  There’s no other way to put it.  Perfect for Spring and Summer when you don’t want to heat up the house.  Kids of all ages like this pie.  Make one for your friends and family and get ready for the complements.  Enjoy!

Ingredients

2 cups Oreo Cookies (crushed), measure after crushing

1/3 cup margarine (melted)

1/4 cup Milk

7 ounces Marshmallow Crème

Few drops – Peppermint Extract

Few drops – Green Food Coloring

2 cups Whipping Cream - whipped

Directions

Combine Cookie Crumbs and Margarine, reserve 1/2 cup for the topping.  Press remaining crumbs mixture onto bottom and sides of a 9 inch pie pan.

Gradually add Milk to Marshmallow Crème, mixing until well blended.  Add Peppermint Extract and Green Food Coloring.  Fold in Whipping Cream.

Pour into crust, sprinkle with remaining Cookie Crumbs.  

Cover pie with plastic wrap and place in freezer.  Serve frozen.