Perfection Pie


1 1/2 cups (3/4 pt.) apples, chopped 1/2 cup (1/2 lb.) seeded raisins 1 tablespoon vinegar

1 teaspoon powdered cinnamon 3/4 cup (6 ozs.) sugar or honey 1/2 cup (2 ozs.) chopped nut meats 1 cream cheese

Line pie plate with pastry. Mix apples, raisins, vinegar, cinnamon, and sugar, turn into prepared plate, and bake in a moderate oven thirty minutes. Brush top with sweetened milk or beaten egg and sprinkle with nut meats. Return to oven six minutes. Serve hot with cheese.

Raisin And Apple Pie

Pie crust

1 cup (1/2 lb.) seeded raisins

2 cups (1 pt.) water

3 large green apples, chopped 2 teaspoons mixed spice

4 teaspoons fruit juice

1 teaspoon butter

1/2 cup (4 ozs.) sugar or sirup

1/2 teaspoon flour

1 tablespoon currants

1 teaspoon vinegar

Line pie plate with crust and bake in hot oven five minutes. Soak raisins in one cup of the water for several hours. Cook apples with the remainder of water until tender; add spices, fruit juice, butter, sugar, flour, and one half of juice from raisins and cook until slightly thickened. Now add raisins and currants, bring to boiling point, remove from fire, and add vinegar. Pour into pie plate, cover with top crust, pinch edges together, brush over with milk, bake in hot oven twenty minutes.

Raisin Pie

Pie crust

1 cup (1/2 lb.) seeded raisins

1 cup (1/2 lb.) sugar or honey

1 cup (1/2pt.) milk

2 eggs, separated

1 tablespoon powdered sugar

Line pie plate with pastry and place cleaned raisins around in it. Mix sugar, milk, and beaten yolks of eggs together and pour over raisins. Bake thirty minutes in moderately hot oven. Beat up whites of eggs, add powdered sugar and beat again, pile on top of pie, and brown lightly in oven.

Rhubarb Pie


1 egg, beaten

1 cup (1/2 lb.) sugar or honey

3 tablespoons (3/4 oz.) flour

1 tablespoon (1/2 oz.) butter 1 1/2 cups (9 ozs.) rhubarb 4 tablespoons cold water \ teaspoon powdered ginger

Line a pie plate with pastry. Mix egg with sugar and flour, add butter, rhubarb, water, and ginger. Mix and turn into lined pie plate, cover with pastry, brush over with milk, and bake in a hot oven twenty minutes.

Paste for pies should be kept cold and rolled quite thin. Always brush around the edge of the under crust with cold water and press the upper one down on it.

When baking a juicy fruit pie, make an incision in the center and place a small funnel-shaped piece of paper in it. This will keep the juice from escaping.

Sour Cream Pie

1 cup (1/2 pt.) thick sour cream

1 cup (1/2 lb.) sugar, scant

2 small eggs, beaten \ teaspoon salt

1/4 teaspoon powdered cloves 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered ginger 1/2 teaspoon powdered cinnamon

Pie crust

Mix cream and sugar together, add eggs, salt, and spices. Pour into pastry-lined pie plate, cover with pastry, and bake in moderate oven thirty minutes.