The oven for all pies should be fairly hot - at first about 375 degrees - in order to set the crust so that the filling will not soak in. As the filling heats through, the heat may be reduced to' about 350 degrees. Squash, custard and pumpkin pies, or any pie that contains egg as a thickening agent, should not be cooked so rapidly that the filling will boil, as this causes separation, and will make the pie watery. When done, the center should be firm, and a knife, when inserted, will come out clean.

Thick fruit pies, like an old-fashioned apple pie, or a berry pie, will need longer cooking than those that are less thick. Generally speaking, a thin apple pie will cook in thirty-five to forty minutes; more time should be allowed for a thicker one. Mince pies, which have a cooked filling, will be done in twenty-five minutes; thick fresh fruit pies will need from forty to fifty minutes. Custard, squash and pumpkin pies should be baked until they are firm in the center, or when a knife, if inserted, will come out clean; this will be in about forty minutes.

When a pie is to be topped with a meringue, it should be put on ten minutes before the pie will be done. The finishing must be done in a very slow oven; the secret of a good meringue lies in this slow cooking.

If the following recipe is heeded, and time is allowed for cookery, the meringue will be tender, will not fall and will not be watery.