Dried Apple Pie

Wash nice, tart dried apples, and simmer all day in a small quantity of water, on the back of the range; let them stand until the next morning, till you are ready to make the pie; pass them through the sieve, add sugar to suit taste. Line the pie-plate with under crust, put in the apples, sprinkle over with cinnamon; put narrow strips of crust, laid in a network, over the top. Bake in a hot oven.

Sweet Potato Pie

Parboil, skin and slice crosswise, firm sweet potatoes, sprinkle thickly with sugar, scatter among them a few whole cloves, and cover with more slices. Fill the dish in this order, put a tablespoonful of melted butter in each pie, pour in a little water, cover with crust and bake.

Pieplant Pie

Mix half a teacup of white sugar and one heaping teaspoonful of flour together, sprinkle over the bottom crust, then add the pieplant, cut up fine; sprinkle over this another half teacup of sugar and heaping teaspoonful flour; bake fully three-quarters of an hour in a slow oven. Or, stew the pieplant, sweeten, add grated rind and juice of a lemon, and the yolks of two eggs, and bake and frost like lemon pie.

Vinegar Pie

One egg, one heaping tablespoonful flour, one teacupful sugar; beat all well together, and add one tablespoonful sharp vinegar, and one teacupful of cold water; flavor with nutmeg and bake with two crusts.

Cherry Pie

Line the dish with a good crust, and fill with ripe, sour cherries, sweeten to taste, sprinkle a little, flour on top, and season as you like; cover with a nice puff paste, and bake. Plum, gooseberry, raspberry, huckleberry, and currant pies are made in the same manner.

Cherry Pie

Half bake the crust, then put in cherries and the following cream: Beat the yolks of three eggs, and one tablespoonful of cornstarch, one cup of cherry juice, and sugar to suit the taste. Beat the whites to a very stiff froth, and stir in. Flavor with vanilla, and bake long enough to cook the custard.

Maple Sugar Pie

One cup of grated maple sugar, add two well beaten eggs, a little salt, and as much cream as your pie will hold.

Tomato Pie

Slice green tomatoes, and stew in a thick syrup of sugar and lemon juice. Grate in the yellow rind of a lemon. When transparent, spread evenly over the bottom of a pie-plate that has been lined with paste. Spread strips of pastry across the pie, and bake.

Gooseberry Tart

Put one pint of sugar, to one of fruit, adding just enough water to prevent from burning. Cook till it begins to jelly; then spread over shells, already baked. Serve cold.

Green Currant Pie

Line an inch pie-dish with good pie crust, sprinkle over the bottom two heaping tablespoonfuls sugar, two tablespoonfuls of flour (or one of cornstarch) mixed; then pour in one pint of green currants, washed clean, and two tablespoonfuls of currant jelly; sprinkle with four heaping tablespoonfuls of sugar, and add two tablespoonfuls cold water; cover and bake fifteen or twenty minutes.

Ripe Currant Pie

Line a pie-dish with good pie crust, sprinkle over the bottom two heaping tablespoonfuls of sugar; pour in one pint of currants, sprinkle with five heaping tablespoonfuls of sugar, and one soda cracker, rolled fine, cover with upper crust, and bake slowly half an hour. Or, mash one cup of ripe currants, one of sugar, two tablespoonfuls water, one of flour beaten with the yolks of two eggs; bake, frost the top with beaten whites of the eggs and two tablespoonfuls of powdered sugar, and brown in the oven.

Sweet Potato Pie

Two coffeecups of mealy, sweet potatoes, the firm yellow ones are best, one-half teacup of butter, three-fourths teacup of white sugar, one tablespoonful of cinnamon, one teaspoonful of nutmeg, four eggs, whites and yolks beaten separately, one lemon, juice and rind. Parboil the potatoes, and grate them when cold; if grated hot they are heavy and sticky; cream the butter and sugar, add the yolks, spice and lemon; beat the potatoes in by degrees, and until light; lastly, stir in the whites of the eggs with a cupful of thick cream; bake in pie-dishes lined with good paste, without upper crust. Irish potato pie may be made in the same way.

Jelly Pie

One cupful of butter, two cupfuls of sugar, two cupfuls of jelly, six eggs. Cream the butter and sugar till very light, add the jelly and the well beaten eggs; bake in open shells; makes four pies.

Molasses Pie

Four eggs, one teacupful of brown sugar, two tablespoonfuls of butter, one-half cup of molasses, one cupful of cream; season with nutmeg. Stir the butter and sugar to a cream, add the molasses and cream, lastly, the well beaten eggs. Bake in open shells.

Transparent Pie

Beat the yolks of four eggs, add a teacupful of sugar, two tablespoonfuls of butter, which has been stirred to a cream; season with nutmeg. Bake in open shells. When done, beat the whites with three tablespoonfuls of sugar, spread over the top and return to the oven, till a pale brown. Makes two pies.