I got the recipe for these turnovers from the Good Housekeeping's Party Pie Book (copyright 1951)..One of the cookbooklets Sarah sent me. Photo above from the cookbooklet of said crusties. Cover below.
I thought the name was really funny and the recipe was simple. Plus I had everything on hand. Mine are pictured below. 
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1/2 cup brown sugar,packed
1/2 teasp. cinnamon
3 tbsp soft butter or margarine
1 No. 2 can pineapple chunks
1 pkg. piecrust mix
1/2 teasp. cinnamon
3 tbsp soft butter or margarine
1 No. 2 can pineapple chunks
1 pkg. piecrust mix
1. Start heating oven to 425 degrees F. With fork, mix sugar with cinnamon, butter. Drain pineapple chunks well.
2. Make piecrust as label directs. Roll into 18x12 inch rectangle; cut into 3 inch squares. Lay 1 pineapple chunk in center; spinkle with sugar mixture.
3. Bring four corners of each square together to center; then press all edges together well. Brush with cream, if desired. Place on baking sheet; bake 10 minute., or until golden.
Makes 24 crusties.
The above recipe is given to you courtesy of 1951. We don't have #2 cans or powdered pie crust mixes that I know of anymore. I tried this recipe with 2 different piecrusts. One homemade and the other one of those premade deals in the refrigerator section next to the biscuits in the cool burst open tubes.
I liked the homemade one for the fact it didn't stick to the ungreased baking sheet. The prepackaged crust stuck like an SOB greased or not. The picture on here is from the homemade crust. But the homemade crust ones were a little drier than the prepackaged....So...You just do what you got to do.
In other news, I might not be 'home' for the rest of the week. This Saturday I am going to be part of a Mardi Gras float and still have a costume to make. Then Pumkinbutt's birthday is next weekend. I haven't even got his invites made...I am soo behind. Luckily it's mostly family coming so I have already told them the when & where. The invites are really just me giving myself more to do so I can win that Mommy of the Year Tiara.
I do have my Second String swap stuff complete and ready to be sent out tomorrow though! I am soo glad I am done, I hope my partner likes it all. Once my gal gets her stuff, I will post pics of what I made and of course as soon as I get my goodies I'll put up pics. So lots going on around here. I want to send out a thank you to everyone for all their lovely comments they leave. Sorry I have been behind on responding to them and doing my normal 'blog hopping'. I need a clone and she would do all my cleaning and cover for me so I can sneak out for a cocktail!
2. Make piecrust as label directs. Roll into 18x12 inch rectangle; cut into 3 inch squares. Lay 1 pineapple chunk in center; spinkle with sugar mixture.
3. Bring four corners of each square together to center; then press all edges together well. Brush with cream, if desired. Place on baking sheet; bake 10 minute., or until golden.
Makes 24 crusties.
The above recipe is given to you courtesy of 1951. We don't have #2 cans or powdered pie crust mixes that I know of anymore. I tried this recipe with 2 different piecrusts. One homemade and the other one of those premade deals in the refrigerator section next to the biscuits in the cool burst open tubes.
I liked the homemade one for the fact it didn't stick to the ungreased baking sheet. The prepackaged crust stuck like an SOB greased or not. The picture on here is from the homemade crust. But the homemade crust ones were a little drier than the prepackaged....So...You just do what you got to do.
*******************************************************
In other news, I might not be 'home' for the rest of the week. This Saturday I am going to be part of a Mardi Gras float and still have a costume to make. Then Pumkinbutt's birthday is next weekend. I haven't even got his invites made...I am soo behind. Luckily it's mostly family coming so I have already told them the when & where. The invites are really just me giving myself more to do so I can win that Mommy of the Year Tiara.
I do have my Second String swap stuff complete and ready to be sent out tomorrow though! I am soo glad I am done, I hope my partner likes it all. Once my gal gets her stuff, I will post pics of what I made and of course as soon as I get my goodies I'll put up pics. So lots going on around here. I want to send out a thank you to everyone for all their lovely comments they leave. Sorry I have been behind on responding to them and doing my normal 'blog hopping'. I need a clone and she would do all my cleaning and cover for me so I can sneak out for a cocktail!
The "Crusties" look great, as always.
ReplyDeleteI can't beleive you are going to be on a Mardi Gras float! How cool is that! Even though costumes for MG parades are pretty amazing, I get the feeling you will still manage to come up with something totally original to wow the crowd. Have fun!
hey! they came out great!
ReplyDeleteWe do have powdered pie crust here (several brands, in fact!) and I confess to using them pretty often. Also, remind me to send you my vintage recipe equivalents, because I have them all written down (like what a #2 can actually is), I just can't get to it right now. (Okay, and I don't remember where I put it! ha!)
have fun on the float!
OMG! I am so upset. My huge list is missing! I'm afraid it might have been stuck in one of the books I didn't get back from storage...it took me forever to compile too. Well, I guess I'll have to start over again.
ReplyDeleteIn the meantime, a #2 can = 20 oz or 2-1/2 cups, if anyone wants to try making their own crusties!!
Those look my-T yummy--how'd they taste? Like a 'mouthful-o-joy'???
ReplyDeletemegan~I am always leaving out useful information! They tasted really good!
ReplyDeletesarah~I wondered about those #2 cans! thanks for the info!
Jen~For the costumes we are all going to be zombies! That will be fun. I just hope my costume turns out terrible..in the zombie type! Thanks for the support!
OMG! I am ALL OVER (like you) any recipe with pineapple and/or coconut. There's a Mexican bakery here in San Diego that makes pineapple turnovers to die for. I'll have to give these a try. I made a banana cake yesterday with a vintage recipe, but despite the yummy ingredients, it was lacking. Win some, lose some, but you've gotta try it to figure that out. But no posts for me lately!
ReplyDeleteYour crusties look a lot like something I just saw in a Pampered Chef cookbook (only its not dessert). They used cresent rolls all stuck together to make a big rectangle, then cut it into 24 pieces. Then they're stuffed with ham and cheese and shoved into a mini muffin pan.
ReplyDeleteThe real reason I'm commenting though is because I think our son's have almost the same birthday! Mine was born on the 27th but his party will be on the 4th. I've read your blog before but I didn't realize they were so close in age.
FYI -- Jiffy makes powdered pie crusts. Also some stores sell generic ones.
ReplyDeletelove them!
ReplyDelete