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PURIM POPPYSEED PIE
Source: Jewish Cookery by Leah H. Leonard
Yield: 1 pie or 6 tarts

1 pie shell
Milk or slightly beaten egg white (for coating crust)
FOR THE FILLING:
5 medium apples, grated
1 cup poppyseed
1 cup milk
1 cup sugar
1/2 cup honey
3 tsp lemon juice
1/4 tsp grated lemon rind
dash salt

Bake rolled-out pastry in a layer cake pan till lightly browned.

Brush inside with milk or slightly beaten egg white to form a coating.

Combine ingredients for filling and cook over low heat 12 to 15 minutes, stirring constantly to prevent scorching. Cool and turn into baked pie shell.

Return to oven for 2 minutes.

Variation:
Use filling for 6 baked tart shells.

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POPPY SEED PIE
Source: Marycate / Recipezaar
Serves 8, Makes 1 pie

A Mennonite recipe.

1 pie shell, baked
1 1/2 cups milk
1/2 cup poppy seed
3/4 cup sugar
1/2 cup cream
2 eggs, beaten
2 tablespoons cornstarch

Cook all ingredients until thick, stirring constantly. Pour into baked pie shell and let cool.

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GRANDMA'S POPPY SEED PIE
Source: Jochen Rick

250 g Poppy seeds (ground)
50 g Grits (ground)
100 g Sugar
50 g Raisins
Rum
0.25 L Milk
0.25 L Water
1 Egg
1 Pie crust (pre-baked)

Soak raisins in rum for about 1 hour.

Grind the poppy seeds and the grits. In a pot, mix poppy seeds, grits, sugar, milk, and water. Bring to a boil, stirring constantly. Remove from heat.

Whisk one egg until it is foamy and integrate into the custard. Add raisins and rum.

Fill into pie shell and bake for 30 minutes at 375 F Remove from oven and allow to cool.
[optional] Add a sugar and rum glaze

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SILESIAN POPPY SEED PIE
(SCHLESISCHE MOHNBARBE)
Source: Markus Gutschke

1 cup milk
1/4 cup sugar
3/ 4 lb flour
1 cup butter dry yeast
1 lb poppy seeds
1 to 1 1/ 2 cups honey
1 cup milk
1/ 4 cup raisins
1 /4 cup sliced almonds

Preheat oven to 350 degrees F.

Heat the milk until it is about 90 degrees F. Add the sugar and dry yeast and let it sit in a warm location for about 20 minutes.

Add the flour and butter. Mix the dough. If it is too sticky, add more flour. If it is too dry, add some milk. Let the dough rise for another 20 minutes.

Grind the poppy seeds in a coffee grinder.

In a large pot, mix the seeds, the honey, and the milk and bring to a boil. Simmer for about 15 minutes, until the seeds are soft. You might have to add some more milk while boiling. Take off the stove and add the raisins and almonds.

Roll out the dough and spread the filling on top of it. Leave about 2-inches on each side of the dough uncovered. Carefully, starting from one side roll the dough so that the filling is in the middle.

Bake for one hour or until pie turns light brown.

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POPPYSEED PIE
Source: Mysterygirl / Recipezaar
Serves 6, Makes 1 pie

This is a combination of recipes that I've found. If you can't find ground poppyseeds, use a spice mill or coffee grinder with whole poppyseeds.

1 cup ground poppy seed
1 cup milk
1 pinch salt
2 eggs, separated
1 tablespoon cornstarch
1/2 cup sugar
1 teaspoon soft butter
1/2 cup cream
baked pie shell
3 tablespoons sugar
4 teaspoons confectioners' sugar
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract

Preheat oven to 400 degrees F.

In the top of a double boiler, over medium heat, mix the poppyseeds, milk and salt. Cook for 5 minutes over boiling water. Remove from heat.

Beat egg yolks until creamy in a bowl. Temper the egg yolks by stirring in some of the hot mixture, then add the egg yolks into the hot mixture stirring so that the egg yolks don't cook (This is very important because you don't want scrambled eggs here) Mix the sugar& cornstarch together, then add them, the butter and cream to the hot mixture. Pour into the pre-baked pie shell; set aside.

In a small bowl, combine the sugars; set aside.

In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy. Add the cream of tartar and increase mixer speed to medium-high. Beat until the egg whites form firm peaks, then add the sugar mixture, gradually and slowly. Add the vanilla. Beat the whites until thick and glossy, about 30 seconds longer. Carefully spread the meringue over the filling, being sure to cover the pie entirely. Bring the meringue to the edges will ensure that the filling is "sealed".

Bake the pie in a 400-degree F oven for 6 to 8 minutes or until lightly brown.