Blackberry Pie

No. 1.

1 1/2 cups blackberries 1/2 cup water

Sugar Pinch of salt

Wash, drain and pick over the blackberries. Cook until tender with just enough water to prevent burning. Add sugar to taste, and a pinch of salt. Line a pie-pan with paste, shape a ring of the paste around the rim of the pan, fill with berries, partly cooled, and arrange strips of pastry across the top. Put on another rim around the edge and bake forty minutes in a hot to slow oven (450° F. for ten minutes, then 325° F.).

No. 2.

2 1/2 cups blackberries 1/2 cup brown sugar

1 teaspoon corn-starch 1 teaspoon butter

Line a pie-pan with crust and brush with white of egg. Add berries, and sprinkle with sugar and corn-starch mixed together. Dot with butter, and cover with upper crust. Bake forty minutes in a hot oven (450° F. for ten minutes, then 425° F.).

Cranberry Pie

1 1/2 cups cranberries

3/4 cup sugar

1/2 cup water

Cook cranberries, water and sugar for about ten minutes. Cool, place in one crust with a high rim and bake in a hot to slow oven (450° F. for ten minutes, then 325° F. for thirty minutes). Put strips of paste, lattice fashion, across the top.

Cherry Pie

1 quart cherries 1/2 cup sugar

1 tablespoon flour Powdered sugar

The common sour red cherries are the best for pies. Line a deep pie-pan with good plain paste, fill nearly full with stoned cherries, sprinkle with sugar, sifted with the flour.

Cover with an upper crust, which should be rolled as thin as possible, make a vent in the center, and press the edges together so that the juices will not escape during the baking. Bake in a hot oven (450° F. for ten minutes, then 425° F. for thirty minutes). Serve cherry pies the same day they are baked, or the under crust will become heavy. Sprinkle powdered sugar over each piece just before serving.

Cherry Pie 110Cherry Pie 111

Follow the same directions in using any small fruit for pies.

Mock Cherry Pie

1 cup cranberries 1/2 cup seeded raisins 3/4 cup sugar

1 tablespoon flour

1 teaspoon almond extract

1 teaspoon butter

Line a pie-pan with crust. Fill with cranberries, washed and cut in halves, mixed with chopped raisins. Sprinkle with mixture of sugar and flour, add almond extract, and dot with butter. Cover with a second crust, and bake in a hot oven (450° F. for ten minutes, then 425° F. for thirty minutes.)

Huckleberry Or Blueberry Pie

1 quart huckleberries or blueberries

1 cup sugar Flour

Wash and drain the berries and sift a very little flour over them, dredging carefully until each berry is lightly coated. Stir the sugar well into the fruit, and turn into a pie-pan lined with crust. Cover with an upper crust and bake about forty minutes in a hot oven (450° F. for 10 minutes, then 425° F. for 30 minutes). Serve cold, with sugar sifted over the top. Flouring the berries as directed will make just enough thickening to counteract the excessive amount of juice.