If too thick, add a small quantity of water to the cream, making, perhaps, twice as much as before thinning. Add a pinch of salt, if desired, and enough flour to roll out well. Knead as little as possible. The result is an excellent crust, with a slight cocoanut flavor.
Skim cream from peanut milk after it has set overnight. If too thick, use equal parts of water and cream, taking 1/4 cup of the cream, and 1/4 cup of water, a pinch of salt, and enough flour to knead and roll out. Knead no more than necessary. This makes a good, tender crust, having no taste of raw peanuts. It is enough for one pic with two crusts.
Take 1 pint of almond cream made by dissolving 1 rounding tablespoonful of almond butter in 1 pint of water, adding but a little at a time. Add 1/2 cup of granulated sugar, and let stand while beating the whites of 3 eggs to a stiff froth; add with the cream and sugar and beat again very thoroughly. Flavor with vanilla, or a little grated nutmeg may be sifted on top of the pie. Bake with one crust.
Stew tart apples until soft and dry as possible, put through a colander, and add 2 well-beaten eggs, 1 tablespoon-ful of almond butter, 1/2 cup of sugar, and a little grated nutmeg for each pie. Bake with one crust. If a frosting is put on top, use less sugar in the pie.
Select nice, ripe apples which are quite tart and will cook up white and soft. Cook with as little water as possible. When done, put through a sieve, add 1/2 cup of sugar, or more if needed, and the white of 1 egg. Beat to a foam. Pour into a pie-tin lined with a very tender crust. Bake until the crust is done, then cover with the beaten white of 1 egg, 1/2 cup of powdered sugar, and 1/4 teaspoonful of vanilla. Return to the oven and brown slightly.
Wash the dried apples thoroughly, cover with cold water, and stew gently until tender, then put them through a colander or vegetable press. Sweeten to taste, add a little grated lemon or orange peel, and 1 well-beaten egg. Bake in two crusts, and warm slightly before eating.
Mash enough good, ripe bananas to fill a pie crust, add sugar and vanilla to taste; or, if preferred, a very sour apple grated fine may be added to each pie instead of the vanilla.
Cover with a frosting, and bake in a moderate oven until lightly brown. It should be cold before serving.
Take 2 tablespoonfuls of corn-starch, 1 quart of raw peanut milk that has been cooked, 1 teaspoonful of rose-water or vanilla. Dissolve the corn-starch in a little of the nut milk. Heat the rest of the nut milk, and when boiling, add the corn-starch and flavoring, and sweeten to taste. If desired, an egg can be added. Place in a pie-tin lined with a nice paste, and bake only long enough to cook the crust.