Bake your crusts as directed in preceding recipe. When you separate them, spread with well-sweetened apple-sauce beaten light; cover with whipped cream; lay on the upper crust and sprinkle powdered sugar on top.
Slice and stew ripe, tart apples; run through the colander or vegetable press into a bowl. Sweeten plentifully, and beat in, while hot, a tablespoonful of butter. Have ready buttered pie-plates lined with puff paste; when the sauce is cold fill these shells with it and bake until very lightly browned. Cover with a meringue, slightly sweetened and flavored with vanilla or other essence; set in a hot oven and bake until the meringue begins to color. Sift powdered sugar over all. Eat cold.
Line a deep pie-plate with pastry, and lay in it as many whole peeled peaches as it will hold. Strew thickly with sugar; fit on an upper crust and bake to a golden brown. Eat with powdered sugar and cream.
Peel, stone and halve ripe peaches. Line a deep pie-plate with puff paste, and lay the peaches in this. Sprinkle thickly with sugar, and fit on an upper crust. Have ready and cold, a cream sauce. To make this, scald a half-pint of milk and thicken it with a tablespoonful of corn-starch rubbed smooth in a little cold milk. Add two tablespoonfuls of sugar and the frothed white of one egg. Boil together for five minutes and set aside to cool. When the pie is done carefully lift the top crust and fill the pie to overflowing with the cream sauce. Replace the crust and set in a cool place. Sprinkle with powdered sugar and eat very cold.
Bake as above, stoning the peaches and cutting each in half. While hot, insinuate the blade of a knife between upper and lower crust, to loosen them. Let the pie get cold; lift the crust and spread whipped cream upon the peaches. Cover again, strew powdered sugar upon the top crust and eat.
Line a pie-dish with good pastry and fill it three-quarters full of red raspberries strewed with granulated sugar. Cover with an upper crust, but rub the edges of this and of the lower crust with butter to prevent their sticking together. Make a cream of a cupful of hot milk thickened with a teaspoonful of corn-starch wet with cold milk. Stir in two tablespoonfuls of sugar, remove from the fire, and when cool whip in the stiffened whites of three eggs. When the pie is done and is cold, lift off the upper crust and cover the raspberries with the "cream." Replace the cover and sift powdered sugar over it.