Apple Pie

Have ready, apples peeled and cut in thin slices, or apples that have been cooked like Apple Sauce. Line a pie plate with crust.

A little chopped fresh lemon peel sprinkled over the fruit is a tasty addition. Or powdered lemon peel flavoring is fine.

A teaspoonful of strong cold tea added to the apple sauce filling is nice.

Fried Apple Pie

Roll out Baking Powder Biscuit dough to about one-quarter inch in thickness, and cut in circles about five inches in diameter. A tin can cover that size is a good cutter. Fill the center of half this round piece with about one tablespoonful Apple Sauce. Moisten the edge of dough with cold water, folding the empty half over the sauce, pressing the two edges tightly together making a pie shaped like a half circle. Fry like doughnuts in hot cooking oil. Drain them on clean brown paper. Eaten hot or cold, with cheese if desired.

Apricot Pie

1 cupful mashed apricots 2 eggs

1/2 cupful sugar 1 1/2 tablespoonfuls flour pinch of cream of tartar

Soak apricots in cold water over night, or scald. Cook till tender. To the beaten yolks, add sugar and flour. Mix thoroughly. Pour into a crust already baked and bake. Add cream of tartar to whites, beat stiffly, add two extra tablespoonfuls sugar, spread over pie, and return to oven to brown slightly.

Custard Pie

Spread crust on the plate the day before filling, and keep in cold place. This applies only when no baking powder is used, as baking powder works as soon as it is dampened.

Custard Pie Filling

2 cupfuls milk

2 eggs

1/4 cupful sugar

1 tablespoonful melted butter pinch of salt a little nutmeg

Stir in the well beaten eggs to sugar, milk and salt, add butter, pour into pie crust, grate a little nutmeg over it, and bake in a moderate oven.

Heat the milk before mixing Custard Pie Filling.

Cocoanut Pie Filling

Add to recipe for Custard Pie Filling one-half cupful shredded cocoanut, and sprinkle more over the top in place of nutmeg. A little vanilla flavoring may be added.

Crustless Pie

1 quart milk 3 eggs pinch of salt

1/4 cupful sugar

1/4 cupful flour

1/2 teaspoonful flavoring

To the well beaten eggs, add the other ingredients, pour into a buttered pie plate and bake.

Date Pie Filling

1 lb. dates

1 cupful thick cream yolks of 3 eggs

2 tablespoonfuls butter 1 teaspoonful cinnamon 1/2 teaspoonful cloves

Soak the dates (2 cupfuls weighing 1 lb.) over night in cold water, and stew until soft enough to put through colander. Mix well and add all the other ingredients. Mix thoroughly and bake brown in one crust. Cover with the following meringue and return to oven to brown.


To the stiffly beaten whites of two eggs, add three tablespoonfuls of granulated sugar (not powdered). Flavor with a few drops of flavoring, if desired.

In making Meringue one tablespoonful very cold water may be substituted for one egg. Beat the water in with the white of egg.

Mince Pie

3/4 cupful chopped nuts 1 tablespoonful vinegar

1 cupful tart chopped apples 1 tablespoonful currants

1/4 cupful raisins 2 tablespoonfuls butter

1/4 cupful fruit juices 1/2 teaspoonful cinnamon

1/2 cupful sugar 1/2 teaspoonful salt a pinch of cloves and mace

Mix all together very thoroughly, adding more sugar or vinegar to suit taste. Bake in two crusts. Makes one pie.

Prune Pie

May be made by substituting prunes for apricots in Apricot Pie recipe.

Rhubarb Pie No. 1

2 pints rhubarb 1 pint sugar

1 cupful water juice of 1 lemon

Peel and cut rhubarb into half inch lengths, add other ingredients and stew until tender. Bake between two crusts. Serve with whipped cream, if desired.

Rhubarb Pie No. 2

Peel and cut rhubarb into half inch lengths and place on lower crust. Mix one cupful sugar very thoroughly with one tablespoonful corn starch and put over rhubarb. Moisten the edge of lower crust with cold water, put on the upper crust and press edges firmly together. Bake about thirty minutes.

Squash Pie

2 cupfuls Hubbard squash

3 cupfuls milk 1 cupful sugar

4 eggs pinch of salt

1 tablespoonful butter 1 tablespoonful brandy 1/2 teaspoonful ginger 1/2 teaspoonful cinnamon 1/2 grated nutmeg

Beat eggs and mix thoroughly with other ingredients, the butter being first softened and squash run through colander. Pour in crust and bake.

If crust is spread on the plate a day before and kept in a cool place, it will be nicer than when freshly made. But dough will not keep fresh when mixed with baking powder.

Sweet Potato Pie

1 cupful mashed sweet potatoes 1/2 cupful sugar 1 cupful milk

1 egg

1/2 teaspoonful salt 1/2 teaspoonful nutmeg 1/2 teaspoonful ginger

Mix the beaten egg with the other ingredients and bake about thirty minutes in one crust, adding Meringue.