Apple Custard Pie I

Line a pie-plate with Short Crust, putting on a rim of Puff Paste, if desired, and fill up with 1 1/2 cups apple purée, to which 1/2 cup of sugar has been added, 2 tablespoons butter, 1/4 teaspoon each of ground cinnamon and ginger, and the yolks of 3 well-beaten eggs, then bake. Serve with whipped cream or a meringue on top.

Apple Custard Pie II

Line a pie plate with paste, and fill with apple pulp, then bake in a quick oven until the paste is cooked. Beat up one egg slightly, add 3/4 cup milk, sweeten to taste and flavour with vanilla essence or a few gratings nutmeg, then pour on top of the apple purée and cook in a moderate oven until the custard is firm.