Re: re: old pie recipes.
mo5410:
I have tried to find pie recipes from an older pillsbury cookbook. One appeared with the Mystery Pecan Pie, (which is woderful). It is a pumpkin pie made with egg nog, it was wonderful. The other is older as well. a Deep Dish Pizza pie. My husband loved it and I would like to make it again. It had sliced tomatoes on top and a biscuit crust. Mo5410 
Hi mo5410:
Thank you for joining us on the board! Are you talking about these recipes? 
Sincerely, Cate
Pumpkin-Nog Pie
Bake-Off® Contest 17, 1966
Mrs. John E. Van Horn ~ Nitro, WV
1 cup Pillsbury BEST® Flour (Regular, Instant Blending or Self Rising*)
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/3 cup shortening
3 to 4 tablespoons cold water
FILLING
2 eggs
1 can pumpkin pie filling
1 cup prepared eggnog (reserve 2 tablespoons for Topping)
Heat oven to 400°F.
Combine flour, salt and pumpkin pie spice in mixing bowl. Cut in shortening until mixture is the size of small peas. Sprinkle water, a little at a time, over mixture while tossing and stirring lightly with fork until dough is just moist enough to hold together. Shape into a ball. Roll out on lightly floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan. Fit loosely into pan. Fold edge to form a standing rim; flute. Pour Filling into pastry-lined pan. Bake at 400°F. for 45 to 50 minutes or until center is firm to touch. Cool. Just before serving, spoon Topping around edge of pie.
* For use with Pillsbury BEST® Self Rising Flour, omit salt.
Filling:
Combine all ingredients in mixing bowl. Beat until thoroughly blended.
Topping
Combine 1 envelope dessert topping mix, 1/2 cup cold milk, 1/2 teaspoon vanilla extract and reserved eggnog. Beat 2 minutes or until peaks form.
9 inch pie
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Mystery Pecan Pie
Bake-Off® Contest 16, 1964
Mary McClain ~ North Little Rock, AR
Prize Value: $1,000 WINNER
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Cream Cheese Layer
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
Pecan Layer
3 eggs
1/4 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/4 cups chopped pecans
Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In small bowl, beat cream cheese layer ingredients with electric mixer on low speed until well blended and smooth. Set aside.
In another small bowl, beat 3 eggs with electric mixer on medium speed. Add remaining pecan layer ingredients except pecans; beat until well blended.
Spread cream cheese mixture in crust-lined pie plate. Sprinkle with pecans. Gently pour egg mixture over pecans. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
Bake 35 to 45 minutes or until center is set. Cool completely, about 2 hours, before serving. Cover and refrigerate any remaining pie. Makes 8 servings
High Altitude (3500-6500 ft): Bake 40 to 50 minutes.
1 Serving: Calories 570 (Calories from Fat 290); Total Fat 32g (Saturated Fat 11g, Trans Fat 0g); Sodium 330mg; Total Carbohydrate 64g (Dietary Fiber 1g); Protein 7g
Exchanges: 1/2 Starch, 4 Other Carbohydrate, 1/2 High-Fat Meat, 5 1/2 Fat
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Deep Dish Pizza Pie
1 lb. ground beef
1/2 cup chopped onion
1 (6-oz.) can tomato paste
1 (2 1/2-oz.) jar sliced mushrooms, drained
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 (7.5-oz.) can Pillsbury® Refrigerated Biscuits
1 tomato, sliced
12 slices pepperoni
4 oz. (1 cup) shredded mozzarella cheese
Heat oven to 350°F. Grease 9-inch pie pan. In large skillet, brown ground beef and onion; drain. Stir in tomato paste, mushrooms, Parmesan cheese and seasonings; cover and simmer while preparing dough.
Separate dough into 10 biscuits. Press biscuits over bottom and up sides of prepared pan. Spoon hot meat mixture into crust. Arrange tomato slices and pepperoni over pie; sprinkle with mozzarella cheese. Bake at 350°F. for 20 to 25 minutes or until crust is golden brown.
6 servings