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Classic
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page 185
with three table-spoons powdered sugar; flavor with vanilla, beat until it will
stand alone, and cover pie three-quarters of an inch thick; if two thin add a
little corn starch. Set back in a quick oven till well "set," and eat cold.
In their season, substitute peaches for apples.
APPLE CUSTARD PIE.
Peel sour apples and stew until soft, and not much water is left in them, and
rub through a colander. Beat three eggs for each pie. Put in at the rate of one
cup butter, and one of sugar for three pies. Season with nutmeg.--Mrs. D. G.
Cross.
DRIED-APPLE PIE.
Put apples in warm water and soak over night; in the morning chop up, stew a few
moments in a small amount of water, add a sliced lemon, and sugar to taste; cook
half an hour, make into pies and bake.
SLICED-APPLE PIE.
Line pie-pan with crust, sprinkle with sugar, fill with tart apples sliced very
thin, sprinkle sugar and a very little cinnamon over them, and add a few small
bits of butter, and a table-spoon water; dredge in flour, cover with the top
crust, and bake half to three-quarters of an hour; allow four or five
table-spoons sugar to one pie.
Or, line pans with crust, fill with sliced apples, put on top crust and bake;
take off top crust, put in sugar, bits of butter and seasoning, replace crust
and serve warm. It is delicious with sweetened cream.--Mrs. D. Buxton.
CRAB-APPLE PIE.
Follow above recipe, and if made of "Transcendents," the pies will fully equal
those made of larger varieties of the apple.
BANANA PIE.
Slice raw bananas, add butter, sugar, allspice and vinegar, or boiled cider, or
diluted jelly; bake with two crusts.
Cold-boiled sweet potatoes may be used instead of bananas, and are very
nice.--Mrs. Ella Turner, Selma, Alabama.
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