Green Apple Pie

Pare and core tart ripe apples. Slice thin. Fill the under crust. Add a small teacupful of sugar, 2 tablespoonfuls of water. Dredge the top well with flour. Dot over with hits of butter; flavor with cinnamon or nutmeg. Add the upper crust. Bake about forty minutes. If the apples are not tart enough add the lemon juice. A nice apple sauce may be used in pie shells. See above. Sweet cream may be served with apple pies.

Apple Meringue Pie

Line a pie pan with an under crust, fill with smooth stewed apples and bake. Beat the whites of 2 eggs to a stiff froth with 1 tablespoonful powdered sugar; flavor with a few drops of extract of cinnamon or nutmeg. Spread this over the top of the pie and brown lightly in the oven. The white of 1 egg can be used for meringue.

Apple Custard Pie

Pare, slice and stew ripe tart apples. Mash very fine, or put through a colander. For each pie allow:

1 yolk of egg.

1 cupful sugar.

1 teaspoonful butter.

2/3 cupful rich sweet milk.

Flavor with nutmeg. Bake' with 1 crust. Beat the whites of the eggs with a little sugar. Spread over the top. Brown in the oven.

Dried Apple Pie

Stew dried apples tender in a little water. Sweeten to taste. Flavor with a few strips of lemon peel, or a slice of lemon. (½ teaspoonful of lemon extract may be used.) Beat fine, or put through a colander. Bake with two crusts. Some cooks add 1 beaten egg to each pie.