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Classic
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page 297
the filling, cover with crust, and bake in a quick oven; sift sugar over it when
served.
PINEAPPLE PIE.
A grated pineapple; its weight in sugar; half its weight in butter; one cupful
of cream; five eggs; beat the butter to a creamy froth; add the sugar and yolks
of the eggs; continue beating till very light; add the cream, the pineapple
grated, and the whites of the eggs beaten to a stiff froth. Bake with an under
crust. Eat cold.
GRAPE PIE.
Pop the pulps out of the skins into one dish, and put the skins into another.
Then simmer the pulp a little over the fire to soften it; remove it and rub it
through a colander to separate it from the seeds. Then put the skins and pulp
together, and they are ready for pies or for canning or putting in jugs for
further use. Fine for pies.
DAMSON OR PLUM PIE.
Stew the damsons whole in water only sufficient to prevent their burning; when
tender, and while hot, sweeten them with sugar, and let them stand until they
become cold; then pour them into pie-dishes lined with paste, dredge flour upon
them, cover them with the same paste, wet and pinch together the edges of the
paste, cut a slit in the centre of the cover through which the vapor may escape,
and bake twenty minutes.
PEACH PIE.
Peel, stone, and slice the peaches. Line a pie-plate with crust, and lay in your
fruit, sprinkling sugar liberally over them in proportion to their sweetness.
Allow three peach kernels, chopped fine, to each pie; pour in a very little
water, and bake with an upper crust, or with cross-bars of paste across the top.
DRIED FRUIT PIES.
Wash the fruit thoroughly, soak over night in water enough to cover. In the
morning, stew slowly, until nearly done, in the same water. Sweeten to taste.
The crust, both upper and under, should be rolled thin; a thick crust to a fruit
pie is undesirable.
RIPE BERRY PIES.
All made the same as Cherry Pie. Line your pie-tin with crust, fill half full of
berries, shake over a tablespoonful of sifted flour, (if very juicy), and as
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