Wow, weren’t people creative during the Depression? I still have the ration books from my mother-in-law and they tell the story of just how people coped when ingredients were rationed. My friend Carol Vanover shared these recipes from her friend, Jim Pierce. Jim loves to cook and bake and enjoys recreating these heirloom recipes.
NO PECAN, PECAN PIE
Drain one can of pinto beans and mash them with a potato masher in a mixing bowl. Measure out 1/2 a cup and one Tablespoon of the mashed beans and set it aside.
In a second bowl, cream together one 1/2 cups of sugar and one stick of butter or margarine.
Add two eggs and mix well.
Put the pie crust into the pie plate.
Pour pie mixture into the unbaked pie shell.
Bake at (350 f) for one hour.
(I always take it out in fifty-five minutes and let the heat of the pan finish it.)
Cool before serving.
NO APPLE “APPLE’ PIE
I remember this being a popular mock pie recipe way back in the 90′s. Here’s Jim’s recipe:
Two nine inch pre-rolled refrigerator pie crusts.( for top and bottom)
Measure out one 1/2 cups of sugar and one 1/2 tsp of cream of tartar. Boil two cups of water in the large sauce pan. When the water is boiling, slowly add the sugar and cream of tartar.
Stir the mixture until it dissolves.
Add twenty-five Ritz crackers, one at a time to boiling water. Do not brake up the crackers. Do not stir the mixture.
Boil the cracker mixture for two minutes, then remove from the heat. Pour the cracker mixture into the crust and sprinkle with one tsp cinnamon.
Melt a teaspoon of butter or margarine and drip it over the filling.
Carefully place the top crust on the pie and press the edges of the crust together.
Cut vents in the top crust.
Bake the pie at 218 c (425 f) for 25-30 minutes, or until the crust is golden brown.
Let the pie cool for at least fifteen minutes or until you can cut it easily.
( Carol, I have taken one of these pies along with a real apple pie to parties. No one can tell the differences.)