1920’s Good Pies Easy to Make

Pie! Or “piiiiiiiiiie” as we southern women say, the varieties are endless and I honestly prefer a delicious pie over cake or any other dessert really. My youngest son opts for an apple pie over a birthday cake every year and when my mama asked me what sweet treat I wanted for my birthday last year, I asked for a strawberry pie she makes with Jello and that bright red, ready-made strawberry gel you find in the produce section of the grocery store, near the packages of round, yellow shortcakes. It’s so good with Cool-Whip topping! 

  I’ve come across a few neat little antique cooking pamphlets and even some cookbooks specifically devoted to pie recipes. I thought I’d share a few of them with you this week. Let’s take a look at the first one, shall we?

This first booklet,  Good Pies Easy to Make is from Merrill-Soule Co. (Syracuse, N.Y.). Department of Dietetics and Cookery circa 1920-1929. You’ll see a few advertisements for Merrill-Soule Co. cooking products throughout the book like “None Such Mince Meat”, “KLIM Powdered Milk” and lemon juice sweetened with corn syrup. There’s even a cool Pyrex ad! We all love vintage Pyrex right? As much as I love Pyrex, I prefer an aluminum pie pan, especially if I want a crisp pie crust. I’ve used my own vintage Wear-ever pie pan in my photos. It’s my favorite pie pan. I love how the zig-zag edges make it effortless to crimp my pie crusts.
There are 21 pages of recipes, advertisements and the illustrated instructions are useful for beginners. Let’s take a look! 

Are you a mince meat fan? I have never had it in all of my 47 years! What’s your favorite pie recipe? I’d love to know! Tell me about it in the comments!
I’ll be bringing a very special antique cookbook to you this weekend. It’s very dear to me and I can’t wait to share it! I’ll be making an unusual pie recipe from it and I’ll share every step of the process with you! Till then, TOODLES!!