Sliced Apple Pie

3 1/2 cups pared and sliced apples 1/2 cup sugar

1/8 teaspoon salt 1/3 teaspoon nutmeg or cinnamon

Line a plate with paste, fill with apples, mounding them in the center; mix sugar, salt, and seasoning, and cover apples; moisten edge of paste with water; roll out paste for top crust, cut one-half inch larger than plate, and cut a few small gashes in the center; cover pie, turn edge under the lower crust, and press firmly. Brush with milk, and bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.

Blueberry Pie

2 1/2 cups blueberries 2/3 cup sugar

2 1/2 tablespoons flour 1 teaspoon butter

Line a pie plate with paste; fill with berries, add sugar and flour mixed, and dot butter over top. Cover, and bake the same as Apple Pie (see No. 629).

Cherry Pie

Follow recipe for Blueberry Pie (see No. 630), using stoned cherries in place of blueberries and adding one-fourth cup more sugar.

Mock Cherry Pie

1 1/2 cups cranberries chopped and rinsed

1/2 cup raisins seeded and chopped

2 tablespoons sifted crumbs or flour 1 cup sugar 1/2 cup water

Mix, and bake in two crusts, the same as Apple Pie (see No. 629).

Cranberry Pie

2 cups cranberries 1 1/4 cups sugar

2 tablespoons sifted crumbs 1/2 cup hot water

Chop cranberries, rinse, and mix with sugar, crumbs, and water. Roll paste one-quarter inch thick, cover a perforated tin plate, trim the edge evenly, and moisten edge with water; fill with cranberries, cover with half-inch strips of paste placed half an inch apart to form a lattice top; trim the edges neatly, moisten, and finish with a half-inch strip of paste around the edge. Bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.

Open Cranberry Pie

V/2 cups cranberries 1 cup sugar

2/3 cup water

2 tablespoons sifted crumbs

Mix berries, sugar, and water, and cook for ten minutes, stirring frequently to break the berries; add crumbs, and when nearly cool pour into a baked pie shell. Garnish with bits of baked pastry.

Custard Pie (Cake Crumbs)

2 cups hot milk

1/2 cup dry cake crumbs

2 tablespoons sugar

1 egg slightly beaten 1/8 teaspoon salt Nutmeg

Mix crumbs and milk, let stand for five minutes, and press through a sieve; add sugar, egg, and salt; line a deep plate with paste rolled thin; build up a firm edge of crust, fill with custard, and dust with nutmeg. Bake about forty minutes. The oven should be hot for the first ten minutes, and then the heat should be reduced.

Gooseberry Pie

To recipe for Gooseberry Patties (see No. 648) add two tablespoons of dried and sifted crumbs. Prepare and bake the same as Cranberry Pie (see No. 633).

Lemon Pie

1 slice bread one inch thick 1 cup boiling water

1 cup sugar Yolks 2 eggs 1/8 teaspoon salt

Kind and juice 1 lemon

Remove crusts from bread; cover bread with boiling water, let stand a few minutes, and press through a sieve; add sugar, egg yolks slightly beaten, salt, lemon rind, and lemon juice. Prepare paste, fill, and bake the same as Custard Pie (see No. 635). Make a Meringue (see No. 627) of the whites of eggs.