Crunchy Caramel Apple Pie

Pie Filling:

½ cup sugar      1/8 tsp. salt

3 T. flour      6 cups peeled, sliced apples

1 tsp. cinnamon

Crumb Topping:

1 cup brown sugar      ½ cup flour

½ cup oatmeal      ½ cup butter, very soft

Directions:  For pie filling, mix all the filling ingredients and pour into a 9” deep-

dish pie crust.

Mix together crumb topping ingredients.  Carefully pack /sprinkle on top of pie.

Cover the edges of the pie with foil.  Bake at 350 degrees for 25 minutes.  Take off 

the foil.  Bake another 25-30 minutes.  Remove from oven and sprinkle with ½ cup 

chopped pecans and ¼ cup caramel topping.

Comment:  Yummy!  This is Aunt Elizabeth’s signature recipe.  Everyone loves it!

Chocolate Cream Pie

1 cup sugar      1/3 cup flour

¼ tsp salt      2 cups milk (2% or whole)

3 egg yolks      2 oz. unsweetened chocolate

2 T. butter      1 tsp. vanilla

1 baked pie crust

Meringue:

3 egg whites

¼ tsp. cream of tarter

1/3 cup sugar

Directions: Separate eggs, keeping egg whites for meringue. Lightly beat eat yolks.

Set aside. In sauce pan, combine sugar, flour, and salt. Gradually stir in milk and

melted chocolate. Cook and stir over medium heat until bubbly. Add a touch of the

chocolate filling to the egg yolks and immediately stir. (This is to gradually warm

the yolks to avoid creating scrambled eggs when the egg yolks go into the sauce

pan.) Add egg yolk mixture to the saucepan. Cook and stir filling two more

minutes. Remove from heat. Add butter and vanilla. Pour into crust. Chill.

Meringue: Beat egg whites and cream of tarter until foamy. Add sugar gradually.

Continue to beat until soft peaks form. Spread over cream pie. Brown in 350 degree

oven until meringue is golden brown.

Comment: To make butterscotch cream pie: Delete the chocolate. Substitute ¾ cup

brown sugar for 1 cup sugar. Increase butter to 3T.

Boston Cream Pie

For the vanilla-rum filling

2 cups milk      1 T. sugar

1 T. vanilla      ¾ cup sugar

3 T. cornstarch      Pinch of salt

4 eggs, room temperature      3 T. unsalted butter

1 tsp. vanilla      1 T. light rum

For the golden cake layer

1 cup cake flour      Pinch of salt

1 tsp. baking powder      ¾ cup sugar

4 eggs, room temperature      1/3 cup milk

¼ cup vegetable oil      1 tsp. vanilla

For the chocolate cake layer

1/3 cup cake flour      3 T. cocoa powder

½ tsp. baking powder      1/8 tsp. baking soda

Pinch of salt

2 eggs, room temperature      6 T. sugar

2 T. vegetable oil      ½ tsp. vanilla

3. T hot brewed coffee

For the chocolate glaze

1 cup chocolate chips

½ cup heavy cream      1 T. corn syrup

Directions:  

Make vanilla-rum filling first.  Bring milk, 1 T. sugar, and 1 T. vanilla to a simmer in 

a large, heavy saucepan; stir to dissolve sugar.  Stir together ¾ cup sugar, cornstarch, 

and salt in a small mixing bowl; set aside.  Beat the eggs on medium speed until 

light, fluffy, and lemon-colored, about 3 minutes.  Stir in the sugar-cornstarch 

mixture.  Whisk ½ cup hot milk into the egg mixture.  Add the egg mixture back to 

the milk in the saucepan and cook over medium heat until thick, 5-8 minutes.  Stir 

constantly to avoid scorching.  Lightly boil filling 1 minute to eliminate starchy taste.  

Remove from heat.  Add butter, rum, and 1 tsp. vanilla.  Transfer to a bowl.  Cover 

with plastic wrap, pressing wrap on the surface of filling to prevent a skim from 

forming.  Chill. 

Preheat oven to 350 degrees.  Grease and flour two 9” cake pans, or line with 

parchment.

To make golden cake, sift together flour, baking powder, and salt three times; set 

aside.  In a large bowl, beat eggs and sugar on high speed until light and fluffy, 8 

minutes.  Gently fold sifted flour mixture into eggs in two additions, making sure it 

gets thoroughly mixed.  Fold in milk, oil, and vanilla until thoroughly mixed.   Pour 

batter into one of the prepared cake pans.  Bake 25-30 minutes.

To make chocolate cake, sift together flour, cocoa powder, baking powder, baking 

soda, and salt three times.  In a large bowl, beat eggs and sugar on high speed until 

light and fluffy, 8 minutes.  Gently fold sifted flour mixture into eggs in two 

additions.  Fold in coffee, oil, and vanilla until thoroughly mixed.  Pour batter into 

other cake pan.  Bake 15-18 minutes.

Cool cakes slightly.  Transfer to rack; cool completely.  Split golden cake in two.

Place bottom half of the golden cake, cut side up, on a cake platter.  Top with half of 

the cold filling; spreading it evenly to the edges.  Carefully place the chocolate layer 

on top; spread with remaining filling.  Top with second golden layer.  Chill cake for 

15-20 minutes.

To prepare glaze, place chocolate chips in a small bowl.  Boil cream and corn syrup, 

pour over chocolate, and whisk until smooth.  May need to add more chips for 

texture.  Pour glaze on top of cake, smoothing it with a spatula.   It is okay to spill 

down sides.

Comment:  This rich dessert looks very beautiful, but it is time-consuming to 

prepare.  Due to the pudding filling, it also only keeps for a few days.

Old Fashioned Sugar Cream Pie

1 cup sugar

5 T. Flour

Dash of salt

2 cups whipping cream

1 cup half-and- half

2 egg yolks

1 tsp. vanilla

Cinnamon

Directions: If a convection oven, preheat to 325. Regular oven, preheat to 350.

Mix the sugar with the flour until completely blended…completely blended is

essential. Add the salt and whipping cream. Blend the half-and- half with the yolks

and stir into the sugar mixture, then add the vanilla. Just blend the mixture; do not

beat it. Pour into an unbaked pie shell and sprinkle cinnamon on the top.

Bake the pie until the filling is completely set when the pie is jiggled or until it

bubbled through for 10 minutes. In convection oven, this takes an hour and 15

minutes. In a regular oven, start checking after an hour.

Comment: From Gerschuh’s Restaurant in Greenville, Ohio - an original drive-in

across from the Darke County Fair Grounds. Famous for all its pies, the Sugar

Cream Pie was the best seller.

Crunchy Caramel Apple Pie

½ cup sugar

1/8 tsp salt

3 T. flour

6 cups peeled, sliced apples

1 tsp cinnamon

Mix all of the above ingredients and pour into a 9 inch deep dish pie crust.

Crumb Topping:

1 cup brown sugar

½ cup flour

½ cup oatmeal

½ cup butter, very soft

Sprinkle on top of pie.

Directions:  Cover the edges of the pie with foil.  Bake at 350 degrees for 25 

minutes.  Take off foil.  Bake another 25-30 minutes.  Remove from oven and 

sprinkle with:

½ cup chopped pecans

¼ cup caramel topping

Comment:   Yummy!!!  This is Aunt Elizabeth’s signature recipe.  Everyone loves it!