Make a crust same as for custard pie. For the filling cook dried apples as for sauce, letting nearly all of the water cook out. Put the apples through a colander or sieve, add six tablespoonfuls of sugar and one egg, beat all well together, and add a few drops of lemon extract, or a little cinnamon, and a dust of salt. Then stir in one cup of sweet milk. Pour into the crust and bake same as custard pie. When done, cover with a meringue, or let cool, and cover the top with grated cheese.
Prepare the apples, wash, and soak overnight. Make the piecrust, sweeten the apples, and put them in, and bake. Cook slowly until the apples are done.
Pare, core and cut the apples into eighths. Put the apples in layers, having first buttered the bottom and sides of the granite tin in which it is to be baked. Sprinkle sugar enough to sweeten the apples, then place the crust, and bake.
Make same as one-crust apple pie, except sweeten with molasses.
Remove the stems and the blossom ends from the berries. Wash fruit. Mix two tablespoonfuls of flour with the sweetening for each pie. Use half as much sugar as berries, if the berries are young; otherwise more. Stir the sugar and flour into the berries, fill the pie, and bake. Wet the lower crust along the top with cold water, and press the upper crust well down, or use one of the devices given in the article on pastry.
Make a lower crust, fill with peanut shells or crushed white paper. Put the upper crust on, and bake. Cook the peaches until soft, then add the sugar, with two level tablespoonfuls of flour, and cook until it thickens. Pour into the crust while both it and the peaches are hot. Let get cold, and serve with whipped cream.
Juice and grated rind of two large lemons. One and one-half cups of sugar, one scant tablespoonful butter, three cups boiling water. With the sugar mix six level ta-blespoonfuls of cornstarch; put the water, lemon rind, and salt with these and boil until stiff and clear. Pour this over the beaten egg yolk, stirring constantly and pouring slowly. Return to the fire and cook the egg, stir in the lemon juice and turn into the crust. Use the whites of the eggs for a meringue.
Juice and grated rind of one-half a large lemon, one-fourth of a cup plus two tablespoonfuls of sugar, one tea-spoonful of butter, three-quarters of a cup of boiling water. This makes a pie about one-third the usual size. Make and put together the same as directed in home rule.
In making a meringue use two tablespoonfuls of sugar to one egg white. Put part of the sugar on the egg white before beating at all, beat this just enough to thoroughly incorporate the two, then add the remainder of the sugar, and beat until, when the beater is lifted through the beaten white, it will stand in points. Spread on the pie, and brown a golden brown in a moderate oven. A wire spoon beater is best for beating egg whites.